Tetsujin / Naohito Myojin Ginsan (Silver #3) Kasumi Kiritsuke Gyuto

Tetsujin / Naohito Myojin Ginsan (Silver #3) Kasumi Kiritsuke GyutoThis Kiritsuke Gyuto is hand forged by Toru Tamura and hand sharpened by Naohito Myojin with Ginsan (Silver #3) steel, clad in stainless steel and heat treated to 60 61 HRC. The Kasumi polished blade offers superb edge retention, and the beautiful edge geometry allows a sleek cutting performance. The overall fit and finish is excellent, especially the smoothly polished choil. Spec: Origin (Made in): Susaki, Kochi Prefecture, Japan Brand: Tetsujin

This Kiritsuke Gyuto is hand-forged by Toru Tamura and hand-sharpened by Naohito Myojin with Ginsan (Silver #3) steel, clad in stainless steel and heat-treated to 60-61 HRC. The Kasumi-polished blade offers superb edge retention, and the beautiful edge geometry allows a sleek cutting performance. The overall fit and finish is excellent, especially the smoothly polished choil. 

Spec:

• Origin (Made in): Susaki, Kochi Prefecture, Japan
• Brand: Tetsujin Knife
• Craftsman: Toru Tamura 田村徹
• Sharpener: Myojin Naohito 明神 直人
• Knife Type: Kiritsuke Gyuto
• Blade
• Construction: San Mai
• Grind: Double-edged Blade (50/50 Grind)
• Hagane (Core Steel): Ginsan (Silver #3)
• Jigane (Cladding): Stainless steel
• Hardness: 60-61 HRC
• Hand-forged, hand-ground, hand-sharpened
• Blade Finishes: Kasumi
  
• Blade Length: 200mm (7.9") / 230mm (9.1")
• Blade Height (at heel): 45mm / 50mm
• Spine Thickness
• Above heel: 2.7mm / 2.8mm
• Middle: 2.3mm / 2.0mm
• Handle
• Shape: Hachikaku (Octagonal)
• Material: Teak 
• Kuchiwa: Black Buffalo Horn
• Length: 132mm / 138mm
• Overall Length: 349mm / 380mm
• Weight:142g (5.0oz) / 189g (6.67oz)
• Hand Chiseled Mark(Front): In Japanese Kanji "Tetsujin Made" (鉄人作)
• Stamp Mark(Back): In Japanese Kanji "Ginsan" (銀三)

About Myojin Riki Seisakusho 明神利器製作所 / Tetsujin Knife Labo 鉄人刃物ラボ

Myojin Riki Seisakusho is a Kochi-based knife making workshop run by Tateo Myojin 明神健雄) and Naohito Myojin (明神直人), the father and son team. Tateo, who was born in the largely rural Kochi Prefecture in 1950, developed his interest in blade forging at a young age, so he went to Sakai, Osaka Prefecture, the famous city of forged knives, to receive training from renowned knifemakers. 

Tateo’s son Naohito didn’t like the family business, because he was bored of doing the same thing over and over again - until he sharpened his friend’s knife and received a compliment from his friend. It was the first time Naohito had ever found knife-sharpening a rewarding task. Now just in his early 30s, Naohito already has over a decade of experience in the knife industry. He's now launching his new family brand - Tetsujin Knife Labo.

Care:

Ginsan (Gin3 or Silver #3) is stainless carbon steel, with 14% added Chromium. Retaining the character of Japanese carbon steel, with a similar hardness of Shirogami #2, Ginsan is stainless. Its edge retention is only slightly inferior to Shirogami #2, but the fact that it combines ease of sharpening, carbon steel character as well being stainless makes it a great choice for those who wish to have a Japanese carbon steel knife that is easy to maintain.

Cutting Surface:

Recommended cutting surface: wood, rubberized boards and high-end composites, and quality plastics such as polyethene make acceptable cutting surfaces, and will help protect and prolong knife’s edge. AVOID glass, metal, countertops, and other rigid, non-forgiving surfaces.

Sharpening:

We recommend sharpening all quality Japanese knives on whetstones, as we believe they yield the best results for your knives.