From one of the wildest grinders in the world - Mr. Fujii - can we now present these knives
Mr. Fujii doesn't forge himself, he only grinds. This carefully thought-out division of labor ensures that, over the 50+ years he has been sharpening knives, he has acquired a fantastic competence. When we write grinding in this case, it is not just the finishing grind, but also what you can call 'the initial grind'. That is, from the raw, forged blade to the finished and sharp knife.
He is not the only one in his workshop, he has three students who need a minimum of 8 years to be able to call themselves master grinders.Enough about that, the core of these knives are called many things - Ginsanko, Gin3, Ginsan and not least Silversteel. The steel alloy itself is, in our eyes, one of the most fun. It fits as close to carbon steel as possible. However, it is just 100% stainless - that is, a crazy fine egg, on a stainless blade. You don't see that everywhere!This knife is a slicer, mainly used for cutting meat, fish and other protein. So not chopping tasks, but where long cutting movements and a narrow blade are needed. The narrow blade provides minimal friction and ease through the very moist proteins. Furthermore, more and more people have started to use these knives for everything, and some are actually replacing their chef's knife with a slicer. The cutting ability of this knife is unmatched, so if you have the opportunity to visit us in Torvehallerne, we will dish up carrots and you can try it yourself!
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Description & specifications
From one of the wildest grinders in the world - Mr. Fujii - can we now present these knives
Mr. Fujii doesn't forge himself, he only grinds. This carefully thought-out division of labor ensures that, over the 50+ years he has been sharpening knives, he has acquired a fantastic competence. When we write grinding in this case, it is not just the finishing grind, but also what you can call 'the initial grind'. That is, from the raw, forged blade to the finished and sharp knife.
He is not the only one in his workshop, he has three students who need a minimum of 8 years to be able to call themselves master grinders.
Enough about that, the core of these knives are called many things - Ginsanko, Gin3, Ginsan and not least Silversteel. The steel alloy itself is, in our eyes, one of the most fun. It fits as close to carbon steel as possible. However, it is just 100% stainless - that is, a crazy fine egg, on a stainless blade. You don't see that everywhere!
This knife is a slicer, mainly used for cutting meat, fish and other protein. So not chopping tasks, but where long cutting movements and a narrow blade are needed. The narrow blade provides minimal friction and ease through the very moist proteins. Furthermore, more and more people have started to use these knives for everything, and some are actually replacing their chef's knife with a slicer. The cutting ability of this knife is unmatched, so if you have the opportunity to visit us in Torvehallerne, we will dish up carrots and you can try it yourself!
| Type | Slicer (K-tip) / Sujihiki |
|
|
240mm / 24cm |
|
|
San Mai - Gin3 core |
|
|
50/50 |
|
|
WA shaft - octagonal |
|
|
Semi-stainless |
|
|
60 HRC |
|
|
Magnolia and buffalo horn |
Foodgear always advises against cutting all kinds of bones and frozen goods. Knives must not be washed in a dishwasher, as this removes sharpness and provokes rust - even in stainless alloys!
Maintenance & use
Never cut into bones or frozen items as this may damage the egg. Always wash the knife by hand and dry it thoroughly immediately.
Please note that both the blade and handle can be seriously damaged and broken if the knife is washed in a dishwasher – this also applies to stainless steel and wooden handles.
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