Yoshihiro Yauji / Shoshin "Ginyo" Ginsan (Silver #3) Damascus Tsuchime 170mm Nakiri with Angled Wenge Buffalo Horn Handle

Yoshihiro Yauji / Shoshin "Ginyo" Ginsan (Silver #3) Damascus Tsuchime 170mm Nakiri with Angled Wenge Buffalo Horn HandleThis Nakiri is handcrafted by Echizen craftsman Yoshihiro Yauji using Ginsan (Silver #3) stainless carbon steel as core, clad in stainless steel, with an elegant Damascus Tsuchime hammered finish. This knife has a high level of fit and finish, including a well polished choil. The beautiful grind geometry ensures a sleek cutting performance, and the wenge wood octagonal handle with a buffalo horn kuchiwa ensures a more balanced handling experience.

This Nakiri is handcrafted by Echizen craftsman Yoshihiro Yauji using Ginsan (Silver #3) stainless carbon steel as core, clad in stainless steel, with an elegant Damascus Tsuchime hammered finish. This knife has a high level of fit and finish, including a well-polished choil. The beautiful grind geometry ensures a sleek cutting performance, and the wenge wood octagonal handle with a buffalo horn kuchiwa ensures a more balanced handling experience. 

Spec:

• Origin (Made in): Echizen, Fukui Prefecture, Japan
• Brand: Shoshin
• Craftsman: Yoshihiro Yauji
• Knife Type: Santoku
• Blade
• Construction: San Mai
• Grind: Double-edged Blade (50/50 Grind)
• Hagane (Core Steel): Ginsan (Silver #3)
• Jigane (Cladding): Stainless Steel
• Hardness: 60-62 HRC
• Hand-forged, hand-ground, hand-sharpened
• Blade Finishes:
• Damascus
  
• Tsuchime (Hammered)
• Blade Length: 170mm (6.7")
• Blade Height (at heel): 52mm
• Spine Thickness
• Above heel: 3.3mm
• Middle: 2.8mm
• Handle
• Shape: Angled Hachikaku (Octagonal)
  
• Material: Wenge
  
• Kuchiwa: Black Buffalo Horn
• Length: 127mm
• Overall Length: 312mm
• Weight: 200g (7.05oz)
• Hand Chiseled Mark: In Japanese Kanji "Shoshin" (初心)

About Yoshihiro Yauji 弥氏 良寛

It is not rare that a person’s childhood experiences had an influence on one’s career choice. It certainly is the case with Mr. Yoshihiro Yauji. Born in 1983, Yauji-san developed an interest in DIY as a child, and he gradually fell in love with tools made of steel. He found a very special connection with knives because knives in his own words "represent the starting point of mankind" (人間の原点). "From the Stone Age, human-beings started using knives to cut trees and eventually led to the development of civilization", said Yauji-san. In 2003, Yauji-san became an apprentice of Master Hideo Kitaoka, who is considered one of the best artisans in Japan. After more than 15 years of training, Yauji-san finally started making knives independently in 2019. It’s worth noting that he does forging, grinding, finishing, and sharpening, all by himself.

Care:

Ginsan (Gin3 or Silver #3) is a stainless carbon steel, with 14% added Chromium. Retaining the character of Japanese carbon steel, with similar hardness of Shirogami #2, Ginsan is stainless. It's edge retention is only slightly inferior to Shirogami #2, but the fact that it combines ease of sharpening, carbon steel character as well being stainless makes it a great choice for those who wish to have a Japanese carbon steel knife that is easy to maintain.

Cutting Surface:

Recommended cutting surface: wood, rubberized boards and high-end composites, and quality plastics such as polyethene make acceptable cutting surfaces, and will help protect and prolong knife’s edge. AVOID glass, metal, countertops, and other rigid, non-forgiving surfaces.

Sharpening:

We recommend sharpening all quality Japanese knives on whetstones, as we believe they yield the best results for your knives.