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 management that carbon requires. Matsubara builds their Ginsan Damascus line around it in Nagasaki, Japan, where Tanaka San forges each knife by hand in san mai construction with stainless Damascus cladding and a hand-engraved finish. The result is a knife that performs above its price point and looks considerably more expensive than it is.
The kiritsuke is one of the most striking formats in the Japanese kitchen - a long, angular blade with a clipped tanto tip that handles slicing, dicing, and fine detail work with equal authority. At 216mm blade length and 50mm height, this is a versatile all-purpose knife for the cook who wants something more distinctive than a gyuto. If you have been asking what is a kiritsuke knife used for, the answer is everything a gyuto does - with more presence on the board and a profile that rewards developing technique. The walnut octagonal handle sits naturally in hand and balances well with the blade.
Care Instructions: Ginsan (Silver #3) is a low-maintenance stainless steel - hand wash and dry after each use and it will not rust or discolor under normal kitchen conditions. The polished Damascus cladding will show fingerprints and water spots more readily than a matte finish, so a quick wipe and dry after use keeps it looking its best. Sharpen on quality water stones and strop regularly. Avoid bones, frozen foods, and hard materials that could chip the edge at this hardness level.
Each knife is made by hand so measurements may vary.
The kiritsuke is one of the most striking formats in the Japanese kitchen - a long, angular blade with a clipped tanto tip that handles slicing, dicing, and fine detail work with equal authority. At 216mm blade length and 50mm height, this is a versatile all-purpose knife for the cook who wants something more distinctive than a gyuto. If you have been asking what is a kiritsuke knife used for, the answer is everything a gyuto does - with more presence on the board and a profile that rewards developing technique. The walnut octagonal handle sits naturally in hand and balances well with the blade.
Care Instructions: Ginsan (Silver #3) is a low-maintenance stainless steel - hand wash and dry after each use and it will not rust or discolor under normal kitchen conditions. The polished Damascus cladding will show fingerprints and water spots more readily than a matte finish, so a quick wipe and dry after use keeps it looking its best. Sharpen on quality water stones and strop regularly. Avoid bones, frozen foods, and hard materials that could chip the edge at this hardness level.
Each knife is made by hand so measurements may vary.
- Brand: Matsubara
- Blacksmith: Tanaka San
- Location: Nagasaki, Japan
- Construction: San Mai, Hammer Forged
- Edge Steel: Ginsan (Silver #3)
- Cladding: Stainless Damascus
- Finish: Polished
- HRC: 62 +/-
- Engraving: Hand Engraved
- Handle: Walnut Octagonal
- Weight: 6.7 oz (190g)
- Blade Length: 216mm
- Total Length: 360mm
- Spine Thickness at Heel: 3mm
- Blade Height: 50mm
