Kikuichi Ginsan Paring Knife

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Kikuichi's Ginsan Paring knife at 3.2 in. (80mm) is great for preparing vegetables and cutting fruit, the large handle is ideal for cutting items in-hand. This unique Sanmai (clad) series from Kikuichi uses a Ginsan (Silver 3) Steel clad by tough thin (SUS405) steel. Most handmade double-beveled Gyutos in Japan are made of Blue or White steel, the Ginsan will have the same edge retention as those steels but is nearly stain-free compared to White or Blue.
Made in: Nara, Japan

Handle: Octagonal Walnut wood with Buffalo Horn Ferrule.

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GW080

Kikuichi Ginsan Utility Knife

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Kikuichi's Ginsan 5.9 in. (150 mm) Utility (Petty) knife is ideal for cutting smaller food items, prepping vegetables and cutting fruit. This unique Sanmai (clad) series from Kikuichi uses a Ginsan (Silver 3) Steel clad by tough thin (SUS405) steel. Most handmade double-beveled Gyutos in Japan are made of Blue or White steel, the Ginsan will have the same edge retention as those steels but is nearly stain-free compared to White or Blue.
Made in: Nara, Japan

Handle: Octagonal Walnut wood with Buffalo Horn Ferrule.

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GW150

Kikuichi Ginsan Santoku

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Kikuichi 6.5 in. (165mm) Santoku makes an excellent all purpose knife due to the length the blade extends from the bolster (Knuckle Clearance) however due to the flat belly the Santoku is often considered a highly adept vegetable prep knife. This unique Sanmai (clad) series from Kikuichi uses a Ginsan (Silver 3) Steel clad by tough thin (SUS405) steel. Most handmade double-beveled Gyutos in Japan are made of Blue or White steel, the Ginsan will have the same edge retention as those steels but is nearly stain-free compared to White or Blue.
Made in: Nara, Japan

Handle: Octagonal Walnut wood with Buffalo Horn Ferrule.

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GW165

Kikuichi Ginsan Nakiri

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Kikuichi's 6.7 in. (170mm) Nakiri with a flat profile and good knuckle clearance is a very useful vegetable knife. This unique Sanmai (clad) series from Kikuichi uses a Ginsan (Silver 3) Steel clad by tough thin (SUS405) steel. Most handmade double-beveled Gyutos in Japan are made of Blue or White steel, the Ginsan will have the same edge retention as those steels but is nearly stain-free compared to White or Blue.
Made in: Nara, Japan

Handle: Octagonal Walnut wood with Buffalo Horn Ferrule.

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GW170

Kikuichi Ginsan 8.3 in. (210mm) Gyuto

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Kikuichi Ginsan Gyuto at 8.3 in. (210mm) is the most commonly used size, the shape of the Gyuto makes it Japan's most versatile kitchen knife it can prep vegetable's, slice meat and has good knuckle clearance, it is well rounded. This unique Sanmai (clad) series from Kikuichi uses a Ginsan (Silver 3) Steel clad by tough thin (SUS405) steel. Most handmade double-beveled Gyutos in Japan are made of Blue or White steel, the Ginsan will have the same edge retention as those steels but is nearly stain-free compared to White or Blue.
Made in: Nara, Japan

Handle: Octagonal Walnut wood with Buffalo Horn Ferrule.

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GW210

Kikuichi Ginsan 9.4 in. (240mm) Gyuto

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Kikuichi's 9.4 in. (240mm) Gyuto is the ideal size for the taller cook, the longer blade makes it easier to slice protein but can be more difficult to prep vegetables. This unique Sanmai (clad) series from Kikuichi uses a Ginsan (Silver 3) Steel clad by tough thin (SUS405) steel. Most handmade double-beveled Gyutos in Japan are made of Blue or White steel, the Ginsan will have the same edge retention as those steels but is nearly stain-free compared to White or Blue.
Made in: Nara, Japan

Handle: Octagonal Walnut wood with Buffalo Horn Ferrule.

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GW240

Kikuichi Ginsan 9.4 in. (240mm) Kiritsuke

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Kikuichi's Ginsan Kiritsuke at 9.4 in. (240mm) is a very adept knife. Like the Gyuto the Kiritsuke is considered to be all purpose. Often called the Master's Blade the Kiritsuke is often used by the most experienced of Chefs to show respect. This unique Sanmai (clad) series from Kikuichi uses a Ginsan (Silver 3) Steel clad by tough thin (SUS405) steel. Most handmade double-beveled Gyutos in Japan are made of Blue or White steel, the Ginsan will have the same edge retention as those steels but is nearly stain-free compared to White or Blue.
Made in: Nara, Japan

Handle: Octagonal Walnut wood with Buffalo Horn Ferrule.

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GWK240

Kikuichi Ginsan 9.4 in. (240mm) Sujihiki

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Kikuichi's 9.4 in. (240mm) Sujihiki is slicing knife used to filet and portion meat and fish. This unique Sanmai (clad) series from Kikuichi uses a Ginsan (Silver 3) Steel clad by tough thin (SUS405) steel. Most handmade double-beveled Gyutos in Japan are made of Blue or White steel, the Ginsan will have the same edge retention as those steels but is nearly stain-free compared to White or Blue.
Made in: Nara, Japan

Handle: Octagonal Walnut wood with Buffalo Horn Ferrule.

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GWS240

Kikuichi Ginsan 10.6 in. (270mm) Sujihiki

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Kikuichi Ginsan Sujihiki at 10.6 in. (270mm) is a long slicer that can be used to slice and portion meat and fish. This unique Sanmai (clad) series from Kikuichi uses a Ginsan (Silver 3) Steel clad by tough thin (SUS405) steel. Most handmade double-beveled Gyutos in Japan are made of Blue or White steel, the Ginsan will have the same edge retention as those steels but is nearly stain-free compared to White or Blue.
Made in: Nara, Japan

Handle: Octagonal Walnut wood with Buffalo Horn Ferrule.

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GWS270