OUL Ginsan Nashiji Gyuto 210mm
The Gyuto is the Japanese adaptation of the Western chef's knife, designed as a versatile, multi-purpose tool suitable for cutting meats, fish, vegetables, and fruits. Its pointed tip excels at precision cuts, while the flat heel supports techniques like rock chopping and tap chopping.
Lighter and thinner than Western chef's knives, the Gyuto's forward balance point enhances agility and precision. This makes it ideal for a variety of cutting techniques, including push and pull cuts, offering exceptional control and versatility in the kitchen.
This Gyuto features a full stainless construction with a Ginsan (G3 or Silver 3) core—often regarded as the unicorn of Japanese steels. Ginsan combines the corrosion resistance of stainless steel with the sharpness and edge retention of traditional high-carbon steels.
The blade showcases a nashiji (pear-skin) finish, enhancing both aesthetics and food release.
Paired with an octagonal darkened burnt oak handle, this knife offers exceptional balance and a razor-thin edge, seamlessly blending beauty, functionality, and traditional craftsmanship.
-DESCRIPTION-
Shape - Gyuto
Blade length - 210mm
Blade Height - 47mm
Blade Thickness - 2mm
Weight - 158.9g
Blade Construction - San Mai
Cladding - Stainless Nashiji
Steel Type - Ginsan
Rockwell Hardness - 61-63 HRC
Handle - Octagonal Burnt Oak
Made in - Sakai City, Osaka, Japan
Brand - OUL
Ginsan steel, also known as Ginsanko, G3, or Silver #3, is a high-quality stainless steel developed by Hitachi Metals. It is valued for its ability to provide the sharpness and edge retention of traditional high-carbon steels while offering the corrosion resistance of stainless steel.
Composition of Ginsan (G3) Steel:
Carbon (C): ~0.95% - 1.05% (Increases hardness and edge retention)
Chromium (Cr): ~13.00% - 14.50% (Enhances wear resistance and toughness)
Manganese (Mn): ~0.60% - 1.00% (Aids in hardness and grain structure)
Silicon (Si): ~0.35% (Enhances strength and durability)
Phosphorus (P): ≤ 0.03% (Kept low to prevent brittleness)
Sulfur (S): ≤ 0.02% (Minimizes impurities for better toughness)
Characteristics:
Hardness: Can reach HRC 60-63 when properly heat-treated.
Corrosion Resistance: Due to its chromium content, it is stainless and resistant to rust.
Sharpness & Edge Retention: Performs similarly to traditional high-carbon steels like White #2 but with better stain resistance.
Ease of Sharpening: Relatively easy to sharpen compared to other stainless steels.
Ginsan is a popular choice for high-end Japanese knives because it provides an excellent balance of performance, ease of maintenance, and traditional high-carbon steel feel with the benefits of stainless steel.
The Gyuto is the Japanese adaptation of the Western chef's knife, designed as a versatile, multi-purpose tool suitable for cutting meats, fish, vegetables, and fruits. Its pointed tip excels at precision cuts, while the flat heel supports techniques like rock chopping and tap chopping.
Lighter and thinner than Western chef's knives, the Gyuto's forward balance point enhances agility and precision. This makes it ideal for a variety of cutting techniques, including push and pull cuts, offering exceptional control and versatility in the kitchen.
This Gyuto features a full stainless construction with a Ginsan (G3 or Silver 3) core—often regarded as the unicorn of Japanese steels. Ginsan combines the corrosion resistance of stainless steel with the sharpness and edge retention of traditional high-carbon steels.
The blade showcases a nashiji (pear-skin) finish, enhancing both aesthetics and food release.
Paired with an octagonal darkened burnt oak handle, this knife offers exceptional balance and a razor-thin edge, seamlessly blending beauty, functionality, and traditional craftsmanship.
-DESCRIPTION-
Shape - Gyuto
Blade length - 210mm
Blade Height - 47mm
Blade Thickness - 2mm
Weight - 158.9g
Blade Construction - San Mai
Cladding - Stainless Nashiji
Steel Type - Ginsan
Rockwell Hardness - 61-63 HRC
Handle - Octagonal Burnt Oak
Made in - Sakai City, Osaka, Japan
Brand - OUL
Ginsan steel, also known as Ginsanko, G3, or Silver #3, is a high-quality stainless steel developed by Hitachi Metals. It is valued for its ability to provide the sharpness and edge retention of traditional high-carbon steels while offering the corrosion resistance of stainless steel.
Composition of Ginsan (G3) Steel:
Carbon (C): ~0.95% - 1.05% (Increases hardness and edge retention)
Chromium (Cr): ~13.00% - 14.50% (Enhances wear resistance and toughness)
Manganese (Mn): ~0.60% - 1.00% (Aids in hardness and grain structure)
Silicon (Si): ~0.35% (Enhances strength and durability)
Phosphorus (P): ≤ 0.03% (Kept low to prevent brittleness)
Sulfur (S): ≤ 0.02% (Minimizes impurities for better toughness)
Characteristics:
Hardness: Can reach HRC 60-63 when properly heat-treated.
Corrosion Resistance: Due to its chromium content, it is stainless and resistant to rust.
Sharpness & Edge Retention: Performs similarly to traditional high-carbon steels like White #2 but with better stain resistance.
Ease of Sharpening: Relatively easy to sharpen compared to other stainless steels.
Ginsan is a popular choice for high-end Japanese knives because it provides an excellent balance of performance, ease of maintenance, and traditional high-carbon steel feel with the benefits of stainless steel.
The Gyuto is the Japanese adaptation of the Western chef's knife, designed as a versatile, multi-purpose tool suitable for cutting meats, fish, vegetables, and fruits. Its pointed tip excels at precision cuts, while the flat heel supports techniques like rock chopping and tap chopping.
Lighter and thinner than Western chef's knives, the Gyuto's forward balance point enhances agility and precision. This makes it ideal for a variety of cutting techniques, including push and pull cuts, offering exceptional control and versatility in the kitchen.
This Gyuto features a full stainless construction with a Ginsan (G3 or Silver 3) core—often regarded as the unicorn of Japanese steels. Ginsan combines the corrosion resistance of stainless steel with the sharpness and edge retention of traditional high-carbon steels.
The blade showcases a nashiji (pear-skin) finish, enhancing both aesthetics and food release.
Paired with an octagonal darkened burnt oak handle, this knife offers exceptional balance and a razor-thin edge, seamlessly blending beauty, functionality, and traditional craftsmanship.
-DESCRIPTION-
Shape - Gyuto
Blade length - 210mm
Blade Height - 47mm
Blade Thickness - 2mm
Weight - 158.9g
Blade Construction - San Mai
Cladding - Stainless Nashiji
Steel Type - Ginsan
Rockwell Hardness - 61-63 HRC
Handle - Octagonal Burnt Oak
Made in - Sakai City, Osaka, Japan
Brand - OUL
Ginsan steel, also known as Ginsanko, G3, or Silver #3, is a high-quality stainless steel developed by Hitachi Metals. It is valued for its ability to provide the sharpness and edge retention of traditional high-carbon steels while offering the corrosion resistance of stainless steel.
Composition of Ginsan (G3) Steel:
Carbon (C): ~0.95% - 1.05% (Increases hardness and edge retention)
Chromium (Cr): ~13.00% - 14.50% (Enhances wear resistance and toughness)
Manganese (Mn): ~0.60% - 1.00% (Aids in hardness and grain structure)
Silicon (Si): ~0.35% (Enhances strength and durability)
Phosphorus (P): ≤ 0.03% (Kept low to prevent brittleness)
Sulfur (S): ≤ 0.02% (Minimizes impurities for better toughness)
Characteristics:
Hardness: Can reach HRC 60-63 when properly heat-treated.
Corrosion Resistance: Due to its chromium content, it is stainless and resistant to rust.
Sharpness & Edge Retention: Performs similarly to traditional high-carbon steels like White #2 but with better stain resistance.
Ease of Sharpening: Relatively easy to sharpen compared to other stainless steels.
Ginsan is a popular choice for high-end Japanese knives because it provides an excellent balance of performance, ease of maintenance, and traditional high-carbon steel feel with the benefits of stainless steel.