About the Maker - Miyazaki Kajiya

Located in Gotō Islands, Miyazaki Kajiya (宮崎鍛冶屋) is headed by Haruki Miyazaki, who works alone in the workshop and is known for using traditional techniques. The knives he produce are hand laminated, heat treated using pine charcoal, and water quenched.

About the Shape - Gyuto

The Gyuto (牛刀) is a type of Japanese kitchen knife that has a double-bevel blade, meaning it is sharpened on both sides. It is similar to the western-style chef’s knife, but it is usually thinner, lighter, and sharper. The name Gyuto means “cow sword” in Japanese, because it was originally used for slicing beef.

About the Steel - Ginsan

Developed by Hitachi Metals in Japan, the Ginsan (Silver #3) is a carbon steel and what makes it special is that it is stainless at the same time. Ginsan is easy to sharpen and has a hardness similar to the Shirogami steels, making it ideal for users who want an easy to maintain steel.

About the Finish - Kasumi

Kasumi (霞) means "mist" and refers to the hazy appearance of the soft steel/iron cladding, in contrast to the fine polished cutting edge.

About the Finish - Nashiji

Nashiji (梨子地) literally translates to pear-fruit-skin as the finish imitates the skin of an Asian pear. This finish is created by polishing away the dark oxides while retaining the rough texture. Some may say Nashiji is in the middle between Kurouchi and Migaki.

Miyazaki Kajiya Ginsan Kasumi Nashiji Gyuto 210mm

Maker

Knife Type

Steel

Finish - Kasumi

Finish - Nashiji

Shipping

Returns

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