GW080 $219.95Product Temporarily Unavailable
| Kikuichi Ginsan Paring Knife
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.
GW080
GW150 $239.95Product Temporarily Unavailable
| Kikuichi Ginsan Utility Knife
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.
GW150
GW165 $329.95In Stock
| Kikuichi Ginsan Santoku
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.
GW165
GW170 $329.95In Stock
| Kikuichi Ginsan Nakiri
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.
GW170
GW210 $359.95In Stock
| Kikuichi Ginsan 8.3 in. (210mm) Gyuto
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.
GW210
GW240 $439.95In Stock
| Kikuichi Ginsan 9.4 in. (240mm) Gyuto
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.
GW240
GWK240 $509.95In Stock
| Kikuichi Ginsan 9.4 in. (240mm) Kiritsuke
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.
GWK240
GWS240 $419.95In Stock
| Kikuichi Ginsan 9.4 in. (240mm) Sujihiki
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.
GWS240