Tanaka Gyuto Ginsanko Migaki 185mm (7.3")
Tanaka Gyuto Ginsanko Migaki 185mm is an understated gem among knives. Don’t let its simple exterior fool you, this laser-sharp gyuto is a true piece of art and a wonderful addition to any professional chef’s knife bag.
The minimalistic, lightweight gyuto was forged by the famous Shigeki Tanaka. His hand-chiseled kanji signature is the only distinguishing element on this otherwise clean, highly polished blade.
The blade was fitted with a traditional Japanese (wa) handle. The walnut wood was a conscious choice - the darker shade can withstand a professional environment better.
BLADE SHAPE:
The gyuto design is intended for versatile use for chefs who prefer a standard size multi-purpose knife, suitable to cut meat, fish and vegetables. The double bevel blade is 185mm (7.3") long and should work for chefs and home cooks alike.
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:
Migaki is the polished finish on Japanese knives that gives them a minimalist and elegant look. The surface is thinned and polished to bring out the reflective and shiny nature of the blade. Polished finish causes the least damage to food cells during cutting and is best for the most delicate of tasks.
The only distinctive characteristic of the blade is a stunning, hand-carved kanji inscription: 名匠誠貴作 "Made By Master Craftsman Shigeki"
HANDLE:
Lightweight Japanese (wa) style handle made of walnut wood has a beautiful ebony wood ferrule. Its octagonal shape ensures comfort and a tight grip for right- and left-handed cooks.
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: $305.98
-65%$305.98
$107.09Product Information
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Description
Tanaka Gyuto Ginsanko Migaki 185mm is an understated gem among knives. Don’t let its simple exterior fool you, this laser-sharp gyuto is a true piece of art and a wonderful addition to any professional chef’s knife bag.
The minimalistic, lightweight gyuto was forged by the famous Shigeki Tanaka. His hand-chiseled kanji signature is the only distinguishing element on this otherwise clean, highly polished blade.
The blade was fitted with a traditional Japanese (wa) handle. The walnut wood was a conscious choice - the darker shade can withstand a professional environment better.
BLADE SHAPE:
The gyuto design is intended for versatile use for chefs who prefer a standard size multi-purpose knife, suitable to cut meat, fish and vegetables. The double bevel blade is 185mm (7.3") long and should work for chefs and home cooks alike.
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:
Migaki is the polished finish on Japanese knives that gives them a minimalist and elegant look. The surface is thinned and polished to bring out the reflective and shiny nature of the blade. Polished finish causes the least damage to food cells during cutting and is best for the most delicate of tasks.
The only distinctive characteristic of the blade is a stunning, hand-carved kanji inscription: 名匠誠貴作 "Made By Master Craftsman Shigeki"
HANDLE:
Lightweight Japanese (wa) style handle made of walnut wood has a beautiful ebony wood ferrule. Its octagonal shape ensures comfort and a tight grip for right- and left-handed cooks.
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.
