Tanaka Ginsanko Gyuto

[ordo]

Oh, sad news. May be that's the reason no emails were replied. Anyway, the knife may have the brand Tanaka, not that he forged it. May be his son or his crew.
In the Metalmaster website it mentions it has:

Hideyuki signature!

Who is Hideyuki?
Also in the website it mentions 170 gr. but that's inaccurate. Here are the measures:

TANAKA GINSANKO 210 mm. GYUTO

Weight: 150 gr.
Length of the blade: 210 mm.
Total length: 350 mm.
Width at the heel: 49 mm.
Thickness of the spine at the handle: 3 mm.
Middle of the spine: 2.5 mm.
Heavily tapered from spine to edge.
Edge profile: a sector of ellipse, which I find is the perfect gyuto curve.

[Seb]

Lovely knife, Ordo. Congrads!

I have been tempted to get one for... oh... two years now but the handle put me off.

Are you thinking at all of replacing the handle? Mark sells Takeda handles.

Another knife you would enjoy, I think, is the Tojiro Black Hammer finish carbon Wa-gyuto: great design, average steel, mediocre handle. Again, this would be greatly improved by the addition of a Takeda handle.

[ordo]

Hello Seb. Well, fancy handles seem to be more expensive than the knife itself. I'm oiling the magnolia since the day I got it. It's getting better every day. What surprises me is the silver colored steel. Pretty unusual.
Relating the Tojiro, I was looking at it months ago, but for now, no more carbon steel. The caring, and the rust, and the patina... ufa che!

[LumberJ]

Yeah I love that silvery Grey color that Ginsanko sports its gorgeous to me

[alex9635]

Can somebody help me? What does the kanji read? BTW: it's beautiful. Is it done while the metal is hot?

名匠 秀之 作 skillful worker Hideyuki work.

[rhinoknives1]

Alex,
That kind of engraving is done with special Japanese Chisels that are design to use after HT in cold steel.

I enjoy the mix of the beauty and grace of the "Kanji" in the rough Blade steel!
I beleive it is Kanji? But I can't read a word of it.

Cheers.
Laurence

www,westsidesharpening.com/

[ordo]

名匠 秀之 作 skillful worker Hideyuki work.

Thanks.
The knife is a great performer.

[Lefty]

I've only handled one Tanaka and I was really impresses for the money. It cut like crazy, looked beautiful, and the handle was good enough to stay on there (even for me). My only criticism was occasional stickage like I had never seen before. For general prep, it was up there with the very best I've handled. However, for potatoes and such, I'd go with something else (a nice suji always does well).

On an off topic note: hey everyone! I've missed you guys

[thombrogan]

Nice to see you around, Lefty!

[ordo]

Did i said no sticking?
It must be the geometry, cause as you see, my cutting technique (today) sucks.



I'm changing my ideas about clad knives. Cheers.