Steel Type: Ginsan clad stainless steel
Handle: Wipe Urushi lacquered handle
A: Quince burl wood B: Japanese cedar wood (like a tiger grain pattern)
Saya cover: Magnolia Wood
Ginsan steel (Silver-3) knife is resistant to rust. The blade is thin and sharpening very easy. We recommend it to all chefs, because Kaishin Ginsan Thin Chef knife is easy to maintain and keep a sharpness.
Urushi is a typical example of Japanese traditional handicraft, and also culture as it is called “JAPAN” in the world. Basically, Urushi is sap taken from Poison Oaks (Urushi Trees). Its natural color is milky-white, but is processed and changed into very rich lustrous colors.
Urushi is much more adhesive and tougher than chemical paints. This is due to its strong properties; resistance to water, acid, alkali, alcohol, heat and corrosion.
From the very past, Urushi has enriched people’s life, and even now attracts many people.
The Gyuto is the Japanese equivalent of the Western chef knife. It is an all-purpose knife and can be used for cutting fish, meat and chopping vegetables.