Ginrei Silver3 Nashiji Birch Kiritsuke 210mm
SPECIFICATIONS
Knife Style: Kiritsuke
Steel Type: Stainless Steel
Blade Material: Ginsan Silver #3
Blade Finish: Nashiji
Blade Hardness: 61HRC (+/-1)
Bevel: Double
Handle: Stabilized Birch
Heel Height: 41mm
Spine Thickness: 2.00mm
Weight: 136g
The Ginrei Series Kiritsuke Gyuto is built for cooks who like a little attitude in their blade. With its Kiritsuke profile and aggressive tip, this knife is all about precision and control up front — perfect for fine tip work, detail cuts, and clean entries into proteins. The pointed tip bites fast and stays predictable, making it a joy for anyone who loves technical, deliberate knife work.
The blade is forged in Japan using Ginsan (Silver Steel #3) — Mike’s favorite steel for both home cooks and commercial users. For those who know, Ginsan hits that rare sweet spot between cost, performance, and practicality. It sharpens easily, takes a ridiculously clean edge, holds it well, and doesn’t punish you when it’s time for maintenance. It’s stainless, but it behaves like a high-end carbon steel where it really matters — on the stone and on the board.
Built in a san-mai construction (three-layer forge), the hard Ginsan core is protected by softer outer layers for added toughness, stability, and better shock resistance. It’s a construction that makes real sense for a knife that’s meant to be used hard and often.
The heel height sits at around 41mm, noticeably lower than most Gyutos. That lower profile means less drag through dense proteins, cleaner pull cuts, and a more streamlined feel on meat-heavy prep. It glides through steaks, roasts, and trimming work with less resistance, while still staying versatile enough for everyday board work.
The soft Nashiji finish gives the blade a refined, lightly textured look that helps with food release while keeping fingerprints and small scratches discreet. It’s understated, elegant, and very “Japanese” in character — the kind of finish that ages gracefully instead of looking tired.
Finished with a premium stabilized birch handle, this Kiritsuke Gyuto feels just as good as it looks. The colors are subtle and natural — not flashy — with soft tones that shift gently in the light. Each handle is unique, and the stabilization process gives it excellent durability, moisture resistance, and long-term stability, even with daily use.
It’s a killer daily driver for meat lovers who want speed, accuracy, and a more surgical feel — without giving up the reach and versatility of a full-size Gyuto. A serious Japanese knife that delivers real performance without drama. Easy to live with, easy to maintain, and seriously satisfying to use.
SPECIFICATIONS
Knife Style: Kiritsuke
Steel Type: Stainless Steel
Blade Material: Ginsan Silver #3
Blade Finish: Nashiji
Blade Hardness: 61HRC (+/-1)
Bevel: Double
Handle: Stabilized Birch
Heel Height: 41mm
Spine Thickness: 2.00mm
Weight: 136g
The Ginrei Series Kiritsuke Gyuto is built for cooks who like a little attitude in their blade. With its Kiritsuke profile and aggressive tip, this knife is all about precision and control up front — perfect for fine tip work, detail cuts, and clean entries into proteins. The pointed tip bites fast and stays predictable, making it a joy for anyone who loves technical, deliberate knife work.
The blade is forged in Japan using Ginsan (Silver Steel #3) — Mike’s favorite steel for both home cooks and commercial users. For those who know, Ginsan hits that rare sweet spot between cost, performance, and practicality. It sharpens easily, takes a ridiculously clean edge, holds it well, and doesn’t punish you when it’s time for maintenance. It’s stainless, but it behaves like a high-end carbon steel where it really matters — on the stone and on the board.
Built in a san-mai construction (three-layer forge), the hard Ginsan core is protected by softer outer layers for added toughness, stability, and better shock resistance. It’s a construction that makes real sense for a knife that’s meant to be used hard and often.
The heel height sits at around 41mm, noticeably lower than most Gyutos. That lower profile means less drag through dense proteins, cleaner pull cuts, and a more streamlined feel on meat-heavy prep. It glides through steaks, roasts, and trimming work with less resistance, while still staying versatile enough for everyday board work.
The soft Nashiji finish gives the blade a refined, lightly textured look that helps with food release while keeping fingerprints and small scratches discreet. It’s understated, elegant, and very “Japanese” in character — the kind of finish that ages gracefully instead of looking tired.
Finished with a premium stabilized birch handle, this Kiritsuke Gyuto feels just as good as it looks. The colors are subtle and natural — not flashy — with soft tones that shift gently in the light. Each handle is unique, and the stabilization process gives it excellent durability, moisture resistance, and long-term stability, even with daily use.
It’s a killer daily driver for meat lovers who want speed, accuracy, and a more surgical feel — without giving up the reach and versatility of a full-size Gyuto. A serious Japanese knife that delivers real performance without drama. Easy to live with, easy to maintain, and seriously satisfying to use.
Description
SPECIFICATIONS
Knife Style: Kiritsuke
Steel Type: Stainless Steel
Blade Material: Ginsan Silver #3
Blade Finish: Nashiji
Blade Hardness: 61HRC (+/-1)
Bevel: Double
Handle: Stabilized Birch
Heel Height: 41mm
Spine Thickness: 2.00mm
Weight: 136g
The Ginrei Series Kiritsuke Gyuto is built for cooks who like a little attitude in their blade. With its Kiritsuke profile and aggressive tip, this knife is all about precision and control up front — perfect for fine tip work, detail cuts, and clean entries into proteins. The pointed tip bites fast and stays predictable, making it a joy for anyone who loves technical, deliberate knife work.
The blade is forged in Japan using Ginsan (Silver Steel #3) — Mike’s favorite steel for both home cooks and commercial users. For those who know, Ginsan hits that rare sweet spot between cost, performance, and practicality. It sharpens easily, takes a ridiculously clean edge, holds it well, and doesn’t punish you when it’s time for maintenance. It’s stainless, but it behaves like a high-end carbon steel where it really matters — on the stone and on the board.
Built in a san-mai construction (three-layer forge), the hard Ginsan core is protected by softer outer layers for added toughness, stability, and better shock resistance. It’s a construction that makes real sense for a knife that’s meant to be used hard and often.
The heel height sits at around 41mm, noticeably lower than most Gyutos. That lower profile means less drag through dense proteins, cleaner pull cuts, and a more streamlined feel on meat-heavy prep. It glides through steaks, roasts, and trimming work with less resistance, while still staying versatile enough for everyday board work.
The soft Nashiji finish gives the blade a refined, lightly textured look that helps with food release while keeping fingerprints and small scratches discreet. It’s understated, elegant, and very “Japanese” in character — the kind of finish that ages gracefully instead of looking tired.
Finished with a premium stabilized birch handle, this Kiritsuke Gyuto feels just as good as it looks. The colors are subtle and natural — not flashy — with soft tones that shift gently in the light. Each handle is unique, and the stabilization process gives it excellent durability, moisture resistance, and long-term stability, even with daily use.
It’s a killer daily driver for meat lovers who want speed, accuracy, and a more surgical feel — without giving up the reach and versatility of a full-size Gyuto. A serious Japanese knife that delivers real performance without drama. Easy to live with, easy to maintain, and seriously satisfying to use.
