The Saji G3 Ginsan Gyuto
180mm features a ginsan steel hagane hardened to 61-62 HRC and a stainless steel jigane for ease of maintenance. Ginsan steel is well regarded for its excellent edge taking abilities. It is also a nice steel to sharpen if somewhat harder than some carbons. The blade receives a lovely polish on the upper blade flat which contrasts beautifully with the frosted finish on the blade road. The inner core then shows up as another contrast point below the hamon line. It really is a stunning looker with fit and finish to match. The blade is coupled to a lovely rosewood octagonal handle with a black pakka wood ferrule.
These knives are handcrafted by third generation blacksmith Takeshi Saji, a master blacksmith with over a half century of experience. His shop is located in the famous Takefu Village, home of some of the finest bladesmiths in Japan.
This 180mm gyuto
is about as short as the breed gets. It is like a fat petty or a santoku
with a tip. This is the all-around blade that many home chefs would reach for first. It is able to slice and dice most vegetables and proteins while being versatile enough to handle all kinds of delicate tasks like garnishes.
This is a great knife that has been made entirely by hand in one of the best shops in Japan. We highly recommend this line of fine kitchen cutlery.
Region: Echizen Japan
Edge Steel: Ginsan
Blade Length: 180 mm
Spine Thickness at Heel: 3 mm
Blade Height: 46 mm
Handle: Rosewood Octagonal
Ferrule: Black Pakkawood