Description
Tsunehisa Ginsan gyuto 210mm is the Japanese version of a chef’s knife. This blade can therefore be used to carry out many tasks in the kitchen.
History and curiosity
Tsunehisa is a brand, like many others in Japan, which takes care of marketing the proven creations of several blacksmiths, based in different cities, such as Sakai, Tosa or Seki for example.
Each city has its own style in the creation of kitchen knives, and also specializes in the use of certain steels, more than others.
For example, Tosa craftsmen are recognized for having an excellent mastery in the forging of Ginsan and AUS10 steels. At Seki are highly recognized for the incredible work done on VG10 steel blades. And Sakai for specializing in single bevel blade forging.
This blade that we offer you today is part of the “Nashiji” series. The word Nashiji translates to “pear skin”, as the finish of the blade has a texture similar to the skin of a pear.
The core is made of Ginsan steel, a steel resistant to oxidation, and with a high carbon content. So we find there a very good retention of the wire, ability to obtain an excellent cutting edge and a certain ease of sharpening.
The handle
The handle is made by us entirely in black buffalo horn, spacer in silver nickel and faux muskox ferrule.
Technical sheet
Brand: Tsunehisa
series: nashiji
steel: Ginsan
hardness: 61-62 HRC
finish: nashiji (pear skin)
blade length: 21.5cm
blade height: 4.6cm
thickness at heel: 1.6 mm
thickness at the tip: 0.5 mm
weight: 151 g
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