intention
Every GINSU KATANA knife was built with intention and purpose. Learn how we bring both beauty and function to the kitchen with our knives all while staying true to the essence of Japanese tradition.
Traditional Japanese Knives
HISTORY OF JAPANESE KNIVES
The name GINSU KATANA derives from century old techniques developed by highly skilled craftsmen who created KATANA. Like the samurai who wielded these tools of art, we now find ourselves using these same skills hundreds of years later to develop top-quality Japanese kitchen knives. The shift to knife making began when the production and possession of Katanas was banned. This led the skilled craftsmen to adapt their skills into the production and crafting of kitchen knives.
TYPES OF METAL WE USE
JAPANESE STEEL 420J2
420J2 is stainless steel, offering excellent corrosion resistance because of the high levels of chromium in its composition. If you are on the market for a knife to use in corrosive conditions, 420J2 steel knives will never disappoint you. 420J2 steel, due to its excellent harden-ability, can be hardened up to 56 HRC Rockwell or higher depending upon carbon contents / composition. Because of the high corrosion resistance, Japanese steel 420J2 is used in the manufacturing of surgical and dive knives used in highly corrosive environments.
JAPANESE STEEL 440A
440A is a 400 series Martensitic stainless steel with a 0.7% carbon and 17% chromium content. The high levels of chromium give it excellent corrosion resistance, while carbon is one of the major factors that gives the steel its character and hardness of 55 - 58 HRC.
JAPANESE AUS 10 DAMASCUS
Damascus is created by hammer-welding multiple layers of steel and iron followed by repeated heating and forging. Because of its multi-layered structure, carbon density in the core blade increases making it exceptionally strong. This process also increases the longevity of the blade's edge. The ripple pattern on its surface is unique and distinctive. Modern Damascus steel is made by either forge-welding different types of steel together before twisting and manipulating the metal, or by flattening out and then folding a single type of steel to produce the visible layers in the metal. Both these techniques result in the wavy, ‘organic’ pattern that is typical of Damascus steel kitchen knives.
SINGLE BEVEL VS. DOUBLE BEVEL
Japanese Style - Single Bevel
Single bevel knives are favored in specific types of cooking, such as Japanese, and offer a key advantage – they are extremely sharp. This is due to the fact they only need to be honed on one side making it is easier to create a much smaller, sharper, angle. This allows precision slicing, dicing and cutting which is essential in Japanese cuisine, particularly when crafting sushi. A single bevel knife also allows the chef to make long, unbroken and wafer-like cuts, which is very important when preparing certain Japanese vegetables. It is difficult to achieve unbroken cuts such as these with a double-bevel knife.
Western Style - Double Bevel
Most European knives are double-beveled which come in a variety of edge styles. The most common is a V-shape double bevel, however there are also compound double-layered V edge and convex shapes. Double bevel blades are most commonly used for general slicing, chopping, and dicing (rather than intricate cutting which is better suited for its counterpart, the single bevel blade). Double bevel knives are also especially useful for both left- and right-handed individuals.
TRADITIONAL KNIFE FUNCTIONS
HANDLE TYPE
Making up nearly half of the entire knife, the handle is what dictates the different grips, durability, and overall comfort of the tool. Whether you’re slicing vegetables or preparing a five-star meal for your family, it’s important to have a knife handle that’s the right fit. The material used to make a knife handle plays a big part in how comfortable, functional, and easy it is to use in the kitchen.
Maple Blonde
Maple wood is incredibly strong, looks great, and stains nicely. Knife makers gravitate towards maple for its light, creamy color, smooth grain pattern, and impressive durability.
Rosewood
Rosewood has a sturdy composition that makes it suitable for the most demanding uses. Rosewood, is a premium wood with excellent durability, rich color, and a fragrant scent, making it a sought after material for expertly crafted tools – but especially knives.
G10
G10 is a composite material made from layers of fiberglass and epoxy resin pressed together under high pressure and heated until they’ve cured. It’s the superior choice for knives that are designed to last a lifetime.
There are a lot of advantages in using a kitchen knife with G10 handles. One of them is its durability.
G10 kitchen knife handles are very durable with a very high level of strength, meaning they will last for a very long time even under heavy use in both wet and dry conditions. G-10 will effectively last forever.
It's incredibly strong, so unlike more traditional knife handle materials such as wood, G-10 won't crack, break, chip, or scratch easily. It also stabilizes the knife by providing outstanding lateral support, preventing flexing during hardcore use.
Black Pakka
Our D-Shape Black Pakka handles are extremely resistant to water and bacteria, making it an ideal choice for use in the kitchen. Our handles are very rigid and smooth while also providing an easy grip. D-Shape Black Pakka is an excellent choice for a knife handle as it retains the authentic look of wood, but offers far better strength and durability.
