Tanaka ginsanko project

240mm. Ironwood, nickel spacer and koa ferrule.

Saya is che chen.

 

did you reprofile the blade or did it come like that?

 

No, I only polished it up a bit. They come with a heavy bead blast or etch type finish. Under that is a rather heavy scratch pattern.

I rounded the spine and choil and put it to the cork belts, up to 600 grit.

 

Chop
Looks great. Hard to believe the transformation. Are you going to use it at work?

 

Thanks, and of course!

 

I really like the color of the saya in the first picture.

 

Nice...... you do some stunning work!

 

Chop
would you describe a typical shift that the knife will see?

 

Well, I run the fine dining kitchen in a country club. It's first day I cleaned about 40 sides of mountain trout. I prep out all the mis en place for our chalkboard menu that changes daily. Also, I keep it out for use during service. Cleaning tenderloins, many varieties of fish, poultry and tons of veg prep are pretty much done daily.

 

See, to me this is great stuff that I wish to see more of. I know to you and the other chefs in the forum, that these things are obvious. But to me, a dallier , it is very interesting. That is a lot of work and I can see that as a tool of the trade, it really pays to have a fine piece of equipment. How did you find it in that first day? I don't recall if that knife is san mai stainless over carbon or carbon. How is it to maintain during shift? Is it a bother to have a carbon knife requiring frequent cleaning and wiping? Or is the cleaning and wiping that any knife gets enough to keep it in good nick. don't mean to beat a dead horse, but I get kind of nerdish about all my pursuits.

 

Actually, ginsanko, or silver 3 is stainless. It is clad in stainless as well. This particular knife is done in a very rustic style with a nashiji or pear finish, as they say. It is a project knife, bit for the price, one can get in on a great steel and grind for little.

As a chef, I love carbon, and have only recently delved into stainless. I like mono and stainless clad over iron clad these days. The high reactivity is not conducive to my current work conditions.