Makoto Tadokoro Ginsan (Silver #3) Mirror 150mm Petty

This Petty knife 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 mirrored finish with an elegant Kasumi line, and the beautiful edge geometry ensures a very smooth cutting performance. The fit and finish is superb, with a mirror-polished spine and choil. The blade is paired with an octagonal wa-handle made of ebony wood with triple ginmaki. Overall this is one of the best grinded and finished knives you can buy at this price point.

Spec:

• 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: Petty
• 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-grind, hand-sharpened
• Blade Finishes:
• Kyomen (Mirror)
• Kasumi Polish
• Blade Length: 150mm (5.9)
• Blade Height (at heel): 27mm
• Spine Thickness
• Above heel: 2.7mm
• Middle: 1.8mm
• Handle
• Shape: Hachikaku (Octagonal)
• Material: Ebony
• Kuchiwa / Tsukajiri: Black Buffalo Horn
• Divider: Ebony
• Ginmaki: Nickel Copper (x3)
• Length: 121mm
• Overall Length: 270mm
• Weight: 100g (3.53oz)
• 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. 

Care:

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.

Cutting Surface:

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.

Sharpening:

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