Sakai Kanechika 195 cm blade for gyuto - 3-layer blade with ginsan core
One of the best stainless chef's knives we've had over time - the blade here has some weight, as the blade is slightly thicker than it is on e.g. a Konosuke GS, but it in no way detracts from the cutting properties, because, as expected on a Fujii knife, the basic grinding of the entire blade is top class.
The blade is hand-forged in Sakai and consists of three layers of steel, the core of which is the semi-stainless ginsan/gin-3. "Gin" actually means silver in Japanese, and hence the steel type also goes by the name silver-3. Ginsan is a stainless alloy that is unique in that it does not contain nickel, vanadium and molybdenum, as the usual stainless alloys do. This allows the ginsan to be sharpened to a level reminiscent of aogami.
The blade here is not delivered in a box
