[SET] Tsunehisa Ginsanko Nashiji Set
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Tsunehisa Ginsanko Nashiji set is an all-around set of knives that possesses all the characteristics quality Japanese knives should have - thin profile, minimalistic design and hard Japanese steel. Perfectly balanced with classic Western (Yo) style handles, the knives in this set complement each other really well. They're as well suited for a professional kitchen as they are for the aspiring home cook - the gyuto will take the lead with chopping and slicing on the cutting board, with the petty coming in for in-hand paring and more decorative tasks.
👉 Suitable for first-time buyers of a Japanese kitchen knife. It can also serve as a wonderful gift!
This set includes:
Gyuto with a length of 180mm is a kitchen knife intended for cutting meat, vegetables and fish and is the Japanese version of the Western Chef's knife. The gyuto is complemented perfectly by the smaller petty knife (135mm) that takes care of any peeling, paring and vegetable prep. Due to its thinness, it's great for preparing smaller fish, deboning poultry and trimming meat.
Hitachi's Silver III steel, also named Ginsan steel or Ginsanko, which was hardened to around 63 HRC. Due to its high content of Chromium (Cr), Ginsan steel will resist corrosion very well. Despite it being a stainless steel, it feels and behaves very similarly to carbon steels, due to its extremely pure composition. This also means it will sharpen very well and easily.
The core layer consisting of the harder Ginsan steel was sandwiched between two layers of softer steel. This technique is called san-mai and is used to protect the hard (but delicate) core from outside factors and physical impacts, which could lead to breakage.
It has a double bevel (symmetrical) blade.
The blade features a Nashiji finish, which translates to "the skin of an (Asian) pear". It refers to the slightly matte surface of the upper part of the blade, which not only has aesthetic value but is also practical, since the uneven surface reduces the sticking of the food to the blade when slicing.
This knife was fitted with a classic Western style (Yo) handle, made out of a combination of red and black pakka wood. The handle can be used by left- and right-handed users due to its universal design, and also provides a nice balance and heft to the knife.
Tsunehisa knives are a brand that combines a variety of high-quality knives from various knife centers of Japan such as Tosa, Seki, and Sakai. Their philosophy is that each region has its own steel and different manufacturing processes. For example, Tosa is best known for its Ginsanko and Aus-8 steels, Seki is famous for making excellent blades from the V-Gold group of steels, and Sakai for its single beveled Honyaki knives.
|Blade shape:||Gyuto + Petty|
|Steel type:||Ginsan (Silver III)|
|Hardness (HRC scale):||61-63
|Overall length:||302mm (11.9") / 244mm (9.6")|
|Blade length:||180mm (7.1") / 135mm (5.3")|
|Blade height:||41mm (1.6") / 29mm (1.1")|
|Spine thickness:||2.0mm (0.08") / 1.9mm (0.07")|
|Weight:||150g (5.3 oz) / 85g (3 oz)|
|Handle length:||115mm (4.5") / 104mm (4.1")|
|Handle type / wood:||Japanese / Pakka|
Use & Care:
- Handwash in warm water and towel dry
- Use a sharpening stone (not a honing steel!) to sharpen your knife
- Do not cut frozen foods and meat bones
- Do not put the knife in a dishwasher
- Read our comprehensive guide on proper Maintenance of Kitchen Knives.
Still doubting which type of Japanese knife should best fit your needs? We created a quick, 5-steps quiz to help you find the perfect knife based on your cooking skills and the type of food you prepare.
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Un cuchillo precioso, me encanta el diseño y su agarre. No le doy 5 estrellas por que lo tuve que afilar nada más recibirlo, al afilado de fábrica le daría tan solo un 5/10. creo que un cuchillo como este debería llegar afilado al cliente al máximo de su capacidad.
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I bought HAP-40 santoku Black tokyo night for my husband birthday 🥳!
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Yesterday I cooked a Chinese meal for a couple of friends: a main mie dish and verious side dishes. Preparing all the vegetables and meat with this Santoku was a joy: effiortless and precise cutting. Probably this inspired me to be as precise in the cooking itself, because we all agreed that it was the best version of this recipe I ever made.
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