Kaishin / Miyazaki-Kajiya "Tsubaki" Ginsan (Silver #3) Nashiji Kasumi 210mm Gyuto

This knife showcases impeccable craftsmanship with its exceptional hand-chiselled signature and camellia flower stamp. The low maintenance and easy-to-sharpen Ginsan steel make it a top choice for those who prefer stainless knives. The Nashiji (pear-skin) and Kasumi finishing lend a minimalist aesthetic, perfectly complementing the white buffalo born ferrule. Its substantial weight, wide blade, thick spine, and superior tapering grinding provide a weighted feeling when using this workhorse of a knife.

Spec:

• Origin (Made in): Goto Islands, Nagasaki Prefecture, Japan
• Brand: Kaishin
• Workshop: Miyazaki Kajiya
• Craftsmen: Haruo Miyazaki 宮崎 春生
• Knife Type: Gyuto
• Blade
• Construction: San Mai
• Grind: Double-edged Blade (50/50 Grind)
• Hagane (Core Steel): Ginsan (Silver #3)
• Jigane (Cladding): Stainless Steel
  
• Hardness: 60-61 HRC
• Hand-forged, hand-ground, hand-sharpened
• Blade Finishes:
• Nashiji
  
• Kasumi
• Blade Length: 210mm (8.3")
• Blade Height (at heel): 51mm
• Spine Thickness
• Above heel: 3.3mm
• Middle: 2.6mm
• Handle
• Shape: Hachikaku (Octagonal)
• Material: Japanese Magnolia (Ho Wood)
  
• Kuchiwa: White Buffalo Horn
• Length: 134mm
• Overall Length: 362mm
• Weight: 181g (6.38oz)
• Hand Chiselled Mark (front): In Japanese Kanji "Kaishin" (魁心)
  
• Stamp Mark (Front): Camellia flower
• Stamp Mark (Back): In Japanese Kanji "Miyazaki Forged" (宮崎鍛冶)

About Miyazaki Kajiya 宮崎鍛冶屋

Haruo Miyazaki is one of young generation blacksmiths in Japan. Graduated from high school, Miyazaki went to Fukuoka to learn from Master Toshio Ohba whom initially turned him down. With perseverance and determination, Miyazaki was finally accepted and trained for 5 years learning all details of knife-making. After that, he has returned to his hometown Goto Islands to open his own workshop, Miyazaki Kajiya (宮崎鍛冶屋).

Miyazaki is a firm believer of craftsmanship that comprises of hundred years of human wisdom, which cannot be replaced by machinery despite the efficiency. Made to last for years, all knives from Miyazaki Kajiya have a Camellia flower stamp on the blade as a signature of his dedicated work.

Care:

Wash and dry with a soft sponge, and safely store after use. Avoid cutting into bones, frozen foods, hard fruit pits.

Cutting Surface:

Recommended cutting surface: wood, rubberized boards and high-end composites, and quality plastics such as polyethene make acceptable cutting surfaces, and will help protect and prolong knife’s edge. AVOID glass, metal, countertops, and other rigid, non-forgiving surfaces.

Sharpening:

We recommend sharpening all quality Japanese knives on whetstones, as we believe they yield the best results for your knives.