Ittosai Kotetsu Ginsan Nashiji Santoku 165mm (6.5")

• Brand: Ittosai Kotetsu
• Style: Santoku Knife
• Length: 165mm (6.5")
• Blade Steel Type: Ginsan (Silver 3) clad with Stainless Steel
• Handle Material: Octagonal magnolia handle / Water Buffalo Horn
• HRC: 61
• Bevel Angle Ratio: 50/50
• Weight: 3.7 oz (106g)
• Cover: Not included

This knife, crafted from premium Ginsan (Silver 3) Steel, strikes an ideal balance between sharpness and rust resistance. Revered for its superior forgeability, Ginsan Steel is commonly used in high-precision, single-bevel Japanese knives. It provides a reliable edge that retains its sharpness while maintaining long-term durability, making it a trusted choice for professional chefs.

The nashi-ji finish gives the blade a subtle, textured surface with a soft matte look. This distinctive pattern not only adds a refined, handcrafted feel but also reduces friction during cutting to allow for smoother, more controlled slices and is more resistant to rust, ideal for everyday use. The surface texture, resembling the bumpy skin of a pear, creates a unique aesthetic that combines traditional Japanese and modern design.

Founded in 1917 by the previous generation's Kusutaro Takahashi, Ittosai Kotetsu was named after "Kotetsu," a renowned swordsmith of the Edo period, and "Ittousai," the founder of the flourishing Ittoryu swordsmanship of the Edo period. Ittosai Kotetsu continues this tradition of excellence, focusing on the delicate balance between achieving peak sharpness and maintaining ease of sharpening in their knives. Each knife is a testament to the brand's dedication to quality, embodying over a century of Japanese craftsmanship and innovation. The Ittosai Kotetsu signature engraved on each knife is a seal of quality and an ode to a legacy that blends the art of traditional sword-making with modern culinary needs.

Santoku in Japanese transliterates as "three virtues," so they are otherwise known as "three purposes" knives. A santoku is meant to fulfill three purposes: cutting meat, vegetables, and fish. Its diminutive size and unique shape have made it very popular at home, not only in Japan but in the United States. More and more home cooks are finding its versatility appealing without committing to a larger or more specialized knife.