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. 

Finishing: Nashiji

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


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