Ginsan - also known as Silver #3 - is one of the most rewarding stainless steels in the Japanese knife tradition. It sharpens like a carbon steel, holds its edge at 62 HRC, and resists staining without the reactive surface care that carbon demands. The combination of performance and low maintenance makes it the steel of choice for serious cooks who want carbon steel sharpening behavior without the commitment. Katsuto Tanaka at Tanaka Kama Kogyo in Omura City, Nagasaki Prefecture uses it in the Matsubara G3 Nashiji line - four generations of forge-welded craft behind each blade.
The sujihiki is Japanese dedicated slicing knife - long, narrow, built for single-stroke cuts through fish, roasts, and proteins without compression or drag. This is a lean, precise slicer weighing just 6 oz. Ginsan at 62 HRC holds a fine slicing edge well between sharpenings. The even, double-bevel grind suits both right- and left-handed users well.
Care Instructions: Ginsan (Silver #3) is a fully stainless steel - low maintenance and resistant to corrosion. Hand wash and dry after each use. Avoid the dishwasher, and use wood or rubber cutting boards. Avoid bones, frozen foods, and hard materials. Sharpen on quality water stones - Ginsan at 62 HRC sharpens more easily than most stainless and takes a fine edge that rivals carbon steel.
Each knife is made by hand so measurements may vary.Blacksmith: Katsuto Tanaka
Workshop: Tanaka Kama Kogyo
Location: Omura City, Nagasaki Prefecture, Japan
Construction: Hammer Forged, San Mai
Edge Steel: Ginsan (Silver #3) Stainless Steel
Cladding: Stainless
HRC: 62
Finish: Nashiji
Edge Grind: Even (50/50), Double Bevel
Handle: Walnut Octagonal
Weight: 6.0 oz (172 g)
Blade Length: 244 mm
Spine Thickness at Heel: 3 mm
Blade Height: 39 mm
The sujihiki is Japanese dedicated slicing knife - long, narrow, built for single-stroke cuts through fish, roasts, and proteins without compression or drag. This is a lean, precise slicer weighing just 6 oz. Ginsan at 62 HRC holds a fine slicing edge well between sharpenings. The even, double-bevel grind suits both right- and left-handed users well.
Care Instructions: Ginsan (Silver #3) is a fully stainless steel - low maintenance and resistant to corrosion. Hand wash and dry after each use. Avoid the dishwasher, and use wood or rubber cutting boards. Avoid bones, frozen foods, and hard materials. Sharpen on quality water stones - Ginsan at 62 HRC sharpens more easily than most stainless and takes a fine edge that rivals carbon steel.
Each knife is made by hand so measurements may vary.
