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. CKTG is the exclusive US source.
The sujihiki is Japan dedicated slicing knife - long, narrow, built for single-stroke cuts through fish, roasts, and proteins without compression or drag. At 244mm blade length and 39mm height with a 2.9mm spine this is a lean, precise slicer at 6 oz. Ginsan at 62 HRC holds a fine slicing edge well between sharpenings. Even 50/50 double-bevel grind. CKTG exclusive US source for Matsubara. Free US shipping over $100.
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. 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.
The sujihiki is Japan dedicated slicing knife - long, narrow, built for single-stroke cuts through fish, roasts, and proteins without compression or drag. At 244mm blade length and 39mm height with a 2.9mm spine this is a lean, precise slicer at 6 oz. Ginsan at 62 HRC holds a fine slicing edge well between sharpenings. Even 50/50 double-bevel grind. CKTG exclusive US source for Matsubara. Free US shipping over $100.
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. 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.
- 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: Nashiji Stainless
- HRC: 62
- Finish: Nashiji
- Edge Grind: Even 50/50 Double Bevel
- Handle: Walnut Octagonal
- Weight: 6.0 oz (172g)
- Blade Length: 244mm
- Spine Thickness at Heel: 2.9mm
- Blade Height: 39mm
