Ginsan-Ko steel is forged by our master artisans to create traditional Japanese knives of the highest quality that can provide peace of mind in high paced work environment. It uses traditional methods of craftsmanship blended with modern metallurgy. It is a breakthrough in the incorporation of high carbon steel and stain resistant metallic elements. With a hardness on the Rockwell scale of 61, it offers exceptional sharpness and edge retention with stainless steel properties for a peace of mind in a high- paced work environment.
One of the most essential knives a chef and a cook can have is a Japanese slicing knife known as a Sujihiki knife. Using the best ingredients requires the right tools. From slicing filets of fish fresh from the fish monger to carving a roast chicken straight from the oven, even the simplest tasks are elevated with a handcrafted knife that is as beautiful as it is functional. The Sujihiki slicer is perfect for fabricating large roasts to thinly slicing cucumbers or smoked salmon. Yoshihiro Sujihiki slicing knives are perfect for table side carving during holidays and special occasions.
The Ginsan-Ko High Carbon Stain Resistant Western Style Sujihiki Slicer Knife is complimented with a High Carbon Stain Resistant bolster with a handcrafted pakkawood handle for a durable yet comfortable grip. This knife comes with a lacquered magnolia wood saya cover, which is easy to clean and resistant to stain and odor. Hand wash with mild cleanser; NSF Approved; Handmade by skilled tradesmen in Japan.