Tanaka | SKU: TANA_G3NA_GY240

Tanaka Ginsan Nashiji Gyuto 240 Teak Handle

$449.00

Add a saya or K&S Knife Roll to receive $20 bundle discount!

	Gyuto / Chefs Knife
	Double Bevel
Weight	222 g \| 7.8 oz
Edge Length	245 mm \| 9 41/64″
Heel Height	54 mm \| 2 1/8″
Width @ Heel	2.7 mm \| 7/64″
Width @ Mid	2.6 mm \| 7/64″
Width @ 1cm from Tip	1.2 mm \| 3/64″
Steel	Ginsan / Silver #3 \| Stainless
Hardness (HRC)	60 - 62
Handle	Octagonal Teak Black Ferrule

Free shipping for knives over AU$200 Australia wide.
World-wide shipping via DHL Express, 3 to 5 days.

Care Instruction

Don't cut hard things! Japanese knives are brittle so bone hacking is a NO NO!
Wash with neutral detergent after use, and wipe dry;
Please don't wash knife with dishwasher, it will damage the wood handle;
Be careful not to leave the knife close to a heat source for a long time;
It is a lot more dangerous to cut with a blunt knife than a sharp knife!
It is best to sharpen a Japanese knife regularly on a waterstone.

Profile

Gyuto

Chefs Knife

A Japanese chef's knife is known as a gyuto (牛刀ぎゅうとう） gyūtō), literally meaning 'beef knife'. Its blade resembles a flatter version of a French chef's knife. Japanese cutlery is known for sharpness due to its acute blade geometry, and the hardness of the steel used, sometimes exceeding 60 HRC on the Rockwell Scale A typical western chef's knife may be sharpened to an edge angle of 20-22°, while a Japanese gyuto generally has a sharper edge angle of 15-18° (or even lower), which requires a harder, more brittle grade of steel. In recent years Japanese gyuto have gained in popularity with western chefs.

A modern chef's knife is a multi-purpose knife designed to perform well at many differing kitchen tasks, rather than excelling at any one in particular. It can be used for mincing, slicing, and chopping vegetables, slicing meat, and disjointing large cuts.

Compare with

Ginsan / Silver #3

—

13.0% 9.8% 6.5% 3.3% 0

1.0%

13.0%

0.7%

0.35%

0.03%

0.02%

C — Carbon Cr — Chromium Mn — Manganese Si — Silicon P — Phosphorus S — Sulfur

Hardness 60–62 HRC

555759616365+

Steel

Ginsan / Silver #3

Manufacturer
- Hitachi Special Steel, Japan
Nature Stainless
Hardness60–62 HRC

Ginsan steel, also known as Silver 3 or G3 steel, is a type of stainless steel used in high-quality kitchen knives. It is appreciated for its ability to offer the traditional feel and sharpness of carbon steel while providing the corrosion resistance of stainless steel. Ginsan steel contains a moderate amount of carbon, chromium, and other alloying elements that ensure a good balance between edge retention and ease of sharpening. This steel is particularly favored for its fine grain structure, which allows for a very sharp edge, and its resistance to rust makes it a popular choice among professional chefs and home cooks who seek the performance of carbon steel without the maintenance challenges. Ginsan steel knives are known for their durability, ease of care, and excellent cutting performance, making them a preferred option for those looking for high-quality stainless steel cutlery.

Handle

Handle Specs

Profile Octagonal WA
Material
- Teak
- Black Buffalo Horn

The teak wood, known for its durability and rich grain patterns, provides a sturdy yet comfortable grip for precise handling during culinary tasks. Complemented by the sleek black horn ferrule, the handle boasts a striking contrast that adds sophistication to the overall design.

Fashioned in an octagonal shape, the handle offers ergonomic benefits, allowing for a secure and comfortable grip from various angles. Its tapered design from bottom to top ensures a balanced feel and optimal control, promoting effortless maneuverability while slicing, chopping, or dicing ingredients.

Tanaka Ginsan Nashiji Gyuto 240 Teak Handle