This Haruyuki Ginjo single bevel series is forged and sharpened in the city of Sakai in Osaka Prefecture. Sakai is renowned for making kitchen knives, and it is said that 90% of professional chefs in Japan use knives from Sakai. Sakai has developed its own unique “division of labour” method of knife manufacturing. Blacksmiths and sharpeners own separate factories in which they do their specialized work. This method not only allows each craftsman to become extremely proficient in their field, but also allows for more thorough inspections of each step.
The Haruyuki Ginjo embodies Sakai quality. Its nicely polished choil and spine make the knife more comfortable to hold and the kireha (the outside angled part of the knife) is sharpened to a very at edge which makes sharpening a breeze.
Shirogami (white) carbon is pretty darn great. It’s super easy to sharpen, takes a brilliantly sharp edge, cuts like silk and is very rugged for its hardness. The hard white carbon steel is forge-welded to a piece of softer carbon steel.
#2 Shirogami (white carbon) Steel
|Handle Shape||D Shape|
|Handle Material||Magnolia wood handle with horn collar|