Makoto Tadokoro Ginsan (Silver #3) Gyuto
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This Gyuto is handcrafted using Ginsan (Silver #3) stainless carbon steel and heat-treated to 60-61 HRC. Hand-ground and hand-sharpened by Makoto Tadokoro, the blade features a plain brushed finish with an elegant Kasumi line, and the beautiful edge geometry ensures a very smooth cutting performance. The fit and finish is outstanding, with a mirror-polished spine and choil. The blade is paired with an octagonal wa-handle made of ebony wood with faux ivory kuchiwa. Overall this is one of the best grinded and finished knives you can buy at this price point.
- Origin (Made in): Tosa, Kochi Prefecture, Japan
- Forged in: Sakai, Osaka Prefecture, Japan
- Grinded and Finished in: Tosa, Kochi Prefecture, Japan
- Brand: Tadokoro Hamono
- Sharpener: Makoto Tadokoro 田所 真琴
- Knife Type: Gyuto
- 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: Kasumi Polish
- Blade Length: 210mm (8.3") / 240mm (9.4)
- Blade Height (at heel): 43mm / 46mm
- Spine Thickness
- Above heel: 2.6mm / 2.7mm
- Middle: 2.5mm / 2.6mm
- Shape: Hachikaku (Octagonal)
- Material: Ebony
- Kuchiwa / Tsukajiri: Resin (Ivory-effect)
- Divider: Ebony
- Ginmaki: Nickel Copper (x3)
- Length: 137mm / 145mm
- Overall Length: 349mm / 390mm
- Weight: 174g (6.14oz) / 229g (8.08oz)
- Engraved Mark (Front): In Japanese Kanji "Makoto Made" (真琴作)
- Engraved Mark (Back): Logo of "Marushin"; In Japanese Kanji "Silver #3" (銀三)
About Makoto Tadokoro 田所真琴
Makoto Tadokoro is a renowned knife sharpener from Tosa, Japan. He started his career at the young age of 15, shadowing renowned Sakai sharpener Morihiro-san. Now in his early 40s, Tadokoro-san already has 25 years of experience under his belt. Tadokoro knives are forged by Sakai's famous Shiraki Hamono, then grinded and finished by Tadokoro-san in Tosa, following the finest 30+ steps finishing tradition he mastered. Tadokoro knives are absolutely superior when it comes to their grind and their finishing details.
Ginsan (Gin3 or Silver #3) is stainless carbon steel, with 14% added Chromium. Retaining the character of Japanese carbon steel, with a similar hardness of Shirogami #2, Ginsan is stainless. Its edge retention is only slightly inferior to Shirogami #2, but the fact that it combines ease of sharpening, carbon steel character as well being stainless makes it a great choice for those who wish to have a Japanese carbon steel knife that is easy to maintain.
Recommended cutting surface: wood, rubberized boards and high-end composites, and quality plastics such as polyethylene make acceptable cutting surfaces, and will help protect and prolong knife’s edge. AVOID glass, metal, countertops, and other rigid, non-forgiving surfaces.
We recommend sharpening all quality Japanese knives on whetstones, as we believe they yield the best results for your knives.