Kikuichi GN Series Ginsan Nashiji Gyuto

The Nashiji, or 'pear skin,' finish creates a textured surface on the blade. This texture helps reduce friction when cutting, which prevents food from sticking to the side of the knife as you slice.

Ginsan, or Silver-3, is a high-carbon stainless steel that offers the sharpness and edge retention of carbon steel while remaining rust-resistant. It is an excellent choice if you want the performance of a traditional Japanese knife without the high maintenance of reactive carbon steel.

Yes. This knife features a 50:50 double bevel, meaning the edge is ground evenly on both sides. This makes it equally effective and comfortable for both left- and right-handed cooks.

The walnut handle is a natural wood material and should never be put in the dishwasher. Simply hand wash the knife, dry the handle thoroughly with a towel, and occasionally apply a food-safe mineral oil to keep the wood from drying out or cracking.

An HRC rating of 61 indicates a relatively hard steel, which allows the blade to hold a very sharp edge for a long time. While this hardness provides excellent performance, it also makes the edge more brittle, so you should avoid cutting through bone, frozen foods, or hard pits.