Yahiko Ginsan Nashiji Hand Engraved Nakiri 165mm

September 22,2024

There are a few things that separate good knives from average knives: steel quality, edge grinds, comfortable handles, good fit and finish, and nice pa.
There are a few things that separate good knives from average knives: steel quality, edge grinds, comfortable handles, good fit and finish, and nice packaging all contribute to making a knife that rises to the top. This line hits the mark. The steel used is Ginsan stainless, which is high quality stainless steel, and the finish is called nashiji (translates to pear skin ). You can see from the photos this knife is a stunner. The details are all looked after too. Our friend Akane, who you see pictured, hand engraved each knife and she also did the beautiful calligraphy for the Yahiko logo on the box. All in all we're thrilled with these knives! Knife Line: Yahiko Construction: Forged, San Mai Edge Steel: Ginsan Stainless Steel Cladding: Stainless Steel Finish: Nashiji Edge Grind: Even - 50/50 Engraving: Hand Engraved by Akane Handle: Octagonal Sakura (Cherry Wood) Ferrule: Pakkawood Weight: 5.4oz (155g) Edge Length: 163mm (6.41in) Blade Height: 51.34mm (2.02in) Spine Thickness: 1.96mm HRC: 61-62

Yahiko Ginsan Nashiji Hand Engraved Sujihiki 240mm

What is the best kitchen knife for $100-$300? : r/chefknives

Yahiko Ginsan Nashiji Hand Engraved Sujihiki 270mm

KND!! Yahiko Ginsan Nashiji Hand Engraved Santoku 165mm : r/chefknives

Tsunehisa Ginsan Nashiji Nakiri 165mm

first japanese knife. asked you guys yesterday for help and it's already here. haven't gotten to cut anything yet but it feels really nice in hand. wasn't what thought i wanted when