SETUKI Ginsan Hon-Kasumi Mukimono 210mm
Includes SETUKI Evony Handle, Ho wood Saya SET
※ This knife comes with a non-mirror finish and does not include a saya.
If you would like to add a mirror polish option or purchase a knife saya, please add your preferred options to the cart from the “Add Mirror Option” and “Add Knife Saya” product pages. On PC, these options can be found at the upper right of this page. On mobile, they can be found at the bottom of the page.
[Available Add Mirror Options]
- One Side Mirror : +$68
- Blade Grinding : +$110
- One Side Mirror (Including Blade Grinding) : +$135
- Full Mirror (Including Blade Grinding) : +$194
SETUKI Ginsan Hon-Kasumi Mukimono 210mm with handle saya SET
Specification
Country/Region of Brade : Sakai City, Osaka Pref. / Japan
Blacksmith : Shogo Yamatsuka
Knife Type : Mukimono
Constraction of Knives : single-edged blade
Steel Type of Cutting Edge : Japanese Stainless Steel
Steel Name : Ginsan Steel (Ginsanko, Silver #3)
Forge Welding : Hon-kasumi construction (Ginsan steel core with soft stainless cladding)
Finish and design : Kasumi finish, single-bevel honesuki profile, wide bevel grind
Hamon(Wave) :
Cutting Blade Length : 210mm
Blade Width : 39mm
Thickness : 2.9mm
Weight : 163g
Saya (Sheath) : Ho wood Saya
Note of Use : Since the blade can chip or break, do not attempt to cut, hit or chop frozen products or hard bones.
Remark : Professional use (for top chef )
※ All measurements may vary slightly as each knife is handmade.About Blade Steel
[About Ginsan Steel (Ginsanko)]
Ginsan steel (Ginsanko, Silver #3, 銀三鋼) is a high-grade Japanese stainless steel developed by Hitachi/Proterial to cut and sharpen more like traditional carbon steel while still resisting rust. It uses a very pure composition focused on iron, carbon and chromium, which gives it a fine grain structure, a crisp edge and easier sharpening compared with many other stainless steels.
Often described as a “stainless version of White steel,” Ginsan offers a balanced mix of sharpness, ease of maintenance and corrosion resistance, making it a popular choice among Japanese makers and chefs who want classic carbon-steel feel with less worry about rust.Saya Care
1. Avoid long-term storage inside the saya
Even if there is no visible moisture on the blade, keeping the knife inside a sealed saya for a long period can trap humidity and may cause rust. For long-term storage, please take the knife out of the saya and store it separately.2. If any problem occurs after purchase
Notes When Purchasing a Saya (Wooden Sheath)Avoid long-term storage in the saya
Even if the blade is completely dry, keeping it sealed inside the saya for a long time can trap moisture and cause rust.For long-term storage, please remove the knife from the saya.
Be careful not to scratch the blade when inserting itTo help minimize scratches, the opening on the inside of our saya is finished with a velvet lining.
However, scratches may still occur due to careless insertion or removal, so please keep this in mind when purchasing.
As this is considered a matter of normal use and handling, we may not be able to repair or compensate for scratches that occur during use.Important Notice
*Color and shape can differ from the photo and actual product due to camera and lighting.
*Also, you may see difference in colour due to the oil applied to protect from rust.
*For handmade products, there may be small scratches. There is no problem in use at all.
*In addition, vintage products may have minor scratches due to long-term storage.
*Wood products may age over time.
Please check the image well before purchasing.Shipping information
* We will pay for the amount exceeding the $35 shipping fee for each country
*We safely pack international shipping
*We are not responsible for delivery errors caused by address input errors
