Kikuichi Ginsan 300mm (12″) Takohiki w/ Saya

<p>Today's modern chefs demands a sharp edge that can withstand daily use. It must be also easy to re-sharpen. <em>Ginsan</em> Silver 3 steel is a perfect blend for professional and home use. These are very durable traditional knives without the exacting care needed for carbon steel.</p><p>Kikuichi's <em>Ginsan</em> blades are hand forged from two layers with the harder <em>Ginsan</em> making up the edge and a softer stainless for the tang. They are also hand assembled by traditional craftsmen. This makes the knife easier to sharpen and care for.</p><p>Saya included.</p><table><tr><td><p><strong>Professional Lifespan</strong></p></td><td><p>7-10 Years</p></td></tr><tr><td><p><strong>Blade</strong></p></td><td><p>2 Layers; Hand-Forged</p></td></tr><tr><td><p><strong>Edge</strong></p></td><td><p>Ginsan (Silver 3)</p></td></tr><tr><td><p><strong>Spine</strong></p></td><td><p>405 Stainless Steel</p></td></tr><tr><td><p><strong>HRC</strong></p></td><td><p>60-62</p></td></tr><tr><td><p><strong>Bevel</strong></p></td><td><p>Single*</p></td></tr><tr><td><p><strong>Handle</strong></p></td><td><p>D Shaped Wa Handle<br/>Traditional Ho-wood<br/>Water Buffalo Horn Ferrule</p></td></tr></table><p>*<strong>Left-handed</strong>bevel is available on request please contact us for pricing</p><p><em>**Do Not Wash in a Dishwasher. Sharpen with stones or professional service only.</em></p>