Tanaka Gyuto Ginsanko Damascus [Buffalo] 240mm (9.4")
Tanaka Gyuto Ginsanko Damascus Buffalo 240mm is a great option for chefs in search of a hand-forged Japanese knife crafted from Japanese stainless steel, delivering an authentic Japanese level of sharpness. Its slender blade enables precise food handling and the preparation of intricate recipes, while the Ginsanko steel ensures long-lasting sharpness and easy maintenance. This laser-sharp gyuto is a true piece of art and a wonderful addition to any professional chef’s knife bag.
BLADE SHAPE:
The gyuto design is intended for versatile use, catering to chefs who prefer a larger-sized multi-purpose knife suitable for meat, fish, and vegetables. The double bevel blade is 240mm (9.4") long and should work well for both chefs and experienced home cooks.
This knife is used for various cutting techniques, such as slicing, chopping, dicing, and julienne, making it capable of handling a wide range of kitchen tasks - from cutting large pieces of meat to finely chopping garlic. The shape of the blade has a gentle curve in the belly, making it excellent for the rocking cutting technique as well.
STEEL:
Hitachi's Silver III steel, also named Ginsan steel or Ginsanko, which was hardened to around 63 HRC. Due to its high content of Chromium (Cr), Ginsan steel will resist corrosion very well. Despite it being a stainless steel, it feels and behaves very similarly to carbon steels, due to its extremely pure composition. This also means it will sharpen very well and easily.
LAMINATION:
The core layer consisting of the harder Ginsan steel was sandwiched between two layers of softer steel. This technique is called san-mai and is used to protect the hard (but delicate) core from outside factors and physical impacts, which could lead to breakage.
GEOMETRY:
It has a double bevel (symmetrical) blade with a hamaguri grind. The blade features a slight distal taper from the handle towards the tip, allowing for precise control and effortless maneuverability.
BLADE FINISH:
The blade has a 17-layer damascus finish (see article Blade Construction: Blade Finish for more) with a hand-chiseled kanji carrying the signature of master blacksmith Shigeki Tanaka: 名匠誠貴作 "Made By Master Craftsman Shigeki"
HANDLE:
This knife was fitted with a large, D-Shape, traditional Japanese wooden handle, made of magnolia wood with a buffalo horn ferrule.
ABOUT THE BLACKSMITH:
The remarkable performance of kitchen knives may well be a synonym for Shigeki Tanaka. This young skilled craftsman that can boast with his radical design and mastery makes knives that are beloved by people all over the world. Shigeki Tanaka is the fourth generation blacksmith. Due to his excellent knife-making skills, Shigeki Tanaka is one of the most recognizable blacksmiths in the city of Miki.
Original: $529.58
-65%$529.58
$185.35Product Information
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Description
Tanaka Gyuto Ginsanko Damascus Buffalo 240mm is a great option for chefs in search of a hand-forged Japanese knife crafted from Japanese stainless steel, delivering an authentic Japanese level of sharpness. Its slender blade enables precise food handling and the preparation of intricate recipes, while the Ginsanko steel ensures long-lasting sharpness and easy maintenance. This laser-sharp gyuto is a true piece of art and a wonderful addition to any professional chef’s knife bag.
BLADE SHAPE:
The gyuto design is intended for versatile use, catering to chefs who prefer a larger-sized multi-purpose knife suitable for meat, fish, and vegetables. The double bevel blade is 240mm (9.4") long and should work well for both chefs and experienced home cooks.
This knife is used for various cutting techniques, such as slicing, chopping, dicing, and julienne, making it capable of handling a wide range of kitchen tasks - from cutting large pieces of meat to finely chopping garlic. The shape of the blade has a gentle curve in the belly, making it excellent for the rocking cutting technique as well.
STEEL:
Hitachi's Silver III steel, also named Ginsan steel or Ginsanko, which was hardened to around 63 HRC. Due to its high content of Chromium (Cr), Ginsan steel will resist corrosion very well. Despite it being a stainless steel, it feels and behaves very similarly to carbon steels, due to its extremely pure composition. This also means it will sharpen very well and easily.
LAMINATION:
The core layer consisting of the harder Ginsan steel was sandwiched between two layers of softer steel. This technique is called san-mai and is used to protect the hard (but delicate) core from outside factors and physical impacts, which could lead to breakage.
GEOMETRY:
It has a double bevel (symmetrical) blade with a hamaguri grind. The blade features a slight distal taper from the handle towards the tip, allowing for precise control and effortless maneuverability.
BLADE FINISH:
The blade has a 17-layer damascus finish (see article Blade Construction: Blade Finish for more) with a hand-chiseled kanji carrying the signature of master blacksmith Shigeki Tanaka: 名匠誠貴作 "Made By Master Craftsman Shigeki"
HANDLE:
This knife was fitted with a large, D-Shape, traditional Japanese wooden handle, made of magnolia wood with a buffalo horn ferrule.
ABOUT THE BLACKSMITH:
The remarkable performance of kitchen knives may well be a synonym for Shigeki Tanaka. This young skilled craftsman that can boast with his radical design and mastery makes knives that are beloved by people all over the world. Shigeki Tanaka is the fourth generation blacksmith. Due to his excellent knife-making skills, Shigeki Tanaka is one of the most recognizable blacksmiths in the city of Miki.
