The use of Ginsan steel brings an essential innovation to blacksmithing of knives by combining the qualities of high-end steels with the resistivity of stainless steels. Ginsan is sharp like Shirogami steel and yet stout like the stainless steels used for knife surfaces. You will love this composition.
Core: Ginsan steel, hardened to HRC61.
Cladding: Stainless steel.
Blade: A forged closed bolster seals the blade from the handle.
Handle: The handle is made out of Pakka wood, a material that is highly resistant against dirt and water. Triple riveted tang.
Ohishi Paring, 80 mm. Item No: OSPE080GI (Photo)
Ohishi Petty, 120 mm. Item No: OSPE120GI
Ohishi Petty, 135 mm. Item No: OSPE135GI
Ohishi Petty, 150 mm. Item No: OSPE150GI
Ohishi Santoku, 180 mm. Item No: OSSA180GI
Ohishi Gyuto, 180 mm. Item No: OSGY180GI
Ohishi Gyuto, 210 mm. Item No: OSGY210GI (Photo)
Ohishi Gyuto, 240 mm. Item No: OSGY240GI
Ohishi Sujihiki, 240 mm. Item No: OSSJ240GI
Ohishi Sujihiki, 270 mm. Item No: OSSJ270GI
Ohishi Nakiri, 165 mm. Item No: OSNA165GI
Ohishi Kiritsuke, 210 mm. Item No: OSKI210GI
Ohishi Kiritsuke, 240 mm. Item No: OSKI240GI