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Ginsan steel is also known as Ginsanko
The exquisite handle of this handcrafted chef knife from Japan is composed of thermally treated and stabilized birch with a white spacer
the Usuba is perfect for cutting raw fruits and vegetables since it reduces the discoloration and flavor change that oxidation often causes
Handle made of traditional Japanese chestnuts
Gyuto Japanese kitchen knife Yoshimi Kato Aogami super D-506 24cm Ginsan steel is also knownYoshimi Kato, a licensed traditional craftsman in Takefu, Fukui prefecture, Japan, forges this chef knife by hand. Aogami carbon steel with a stainless steel coating is used to make the blade. Length of blade: 240 mm. Work with cherrywood. Wash by hand in warm water, then pat dry. Steer clear of bones, hard sweets, nuts, and frozen meals.
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