The Tetsujin Ginsan Ukiba pairs Myojin’s very thin cutting geometry with a level of finishing that rewards a closer look. The appeal is in the refinement: a more highly polished blade surface, a softer cloudy band above the edge, and carefully finished contact points. Behind that restrained appearance is an excellent cutter, with the same geometry and performance that make the Kasumi version so appealing.
Myojin takes the Migaki finish to a higher grit than you commonly find on brushed blades, giving the surface a finer, more polished appearance. The hazy band on the cladding is equally well treated, with a softer texture and less of the grittiness found on more ordinary examples. These surfaces sit beautifully together, while the shiny core steel and the organic cladding line from Toru Tamura’s forging give the eye something to follow. The finish itself is familiar, but the quality of its execution makes this version stand out.
On the board, the very low thickness behind the edge gives the knife excellent entry into food. That thin geometry continues to make a difference as the blade travels deeper into the cut, particularly through dense, firm ingredients where a thicker bevel would demand noticeably more effort. This is where the Tetsujin earns its place as a laser: the cutting feels light and smooth, with little resistance building as more of the blade passes through the food. The attention paid to the grind is just as apparent in use as the finishing is when looking at it.
That geometry also helps the knife remain pleasant to use between sharpenings. Ginsan doesn’t offer the longest edge retention, but the blade continues to move through food with relatively low resistance after the edge has lost some of its initial sharpness. The ease of bringing Ginsan back to a keen edge makes this a reasonable trade-off for someone who values cutting smoothness and is happy to sharpen regularly.
The chamfered, mirror-polished spine and smoothed choil complete the experience, reducing hot spots where your fingers contact the blade. These are small details individually, but together with the fine grind they make the knife feel thoroughly considered.
There is very little practical difference between this and the Kasumi version. The cloudy section contacting the food has essentially the same surface characteristics, and the price is identical. Choosing the Ukiba comes down to preferring that finer Migaki surface and the contrast it creates around the edge, while keeping the cutting performance and finishing quality shared by both.
By
Myojin Riki
