Kikuichi Ginsan Nashiji

The Nashiji, or 'pear skin,' finish creates a textured surface that helps reduce friction, preventing food from sticking to the blade while you slice. Beyond its functional utility, it gives the knife a distinct, rustic aesthetic characteristic of traditional Japanese craftsmanship.

Silver #3 is a high-carbon stainless steel that offers the sharpness and edge retention of carbon steel with the corrosion resistance of stainless. It is an excellent choice for those who want professional-grade performance without the high maintenance of reactive carbon blades.

Yes, the burnished oak is treated to be resilient and provides a secure, comfortable grip even when your hands are damp. Like all high-quality wood handles, it should be kept dry and occasionally treated with food-safe mineral oil to maintain its integrity.

No, these knives are not dishwasher safe. The high-heat environment and harsh detergents can damage the wood handle and dull the precision edge of the blade; hand washing and immediate drying are required to keep them in top condition.

The HRC rating measures the hardness of the steel on the Rockwell scale. A range of 60-63 indicates a very hard blade, which allows for a thinner, sharper edge that holds its keenness significantly longer than standard kitchen knives.

The lack of a bolster allows for a 'pinch grip,' where you hold the base of the blade between your thumb and index finger. This technique provides superior control, balance, and comfort, making it the preferred method for professional chefs using Japanese-style knives.