Showing results for "original ginsu knife"

*For a limited time only, get a FREE Ginsu Katana Origins Petty Knife with every Ginsu Katana purchase!* What is a Santoku knife used for? Almost anything. A Santoku knife is one of the most versatile and commonly used kitchen knives worldwide. Due to their incredible ease of use, a santoku knife can be used for general chopping, cutting, and slicing of most ingredients. For this reason, you can actually use a Santoku knife on a wide variety of foods which can include: Chopping vegetables: slicing and chopping vegetables and making decorative cuts for dish presentation. Meat: Slicing and making rough cuts on meat due to a shorter and thinner blade, but this knife is not well suited to cutting dense meat with tough cartilage and bone. Seafood: used most commonly for slicing and chopping seafood (particularly raw fish). Over a thousand years of craftsmanship have inspired the final form of the Ginsu Santoku, a stainless steel blade that will stand the test of time. The Santoku features high-quality steel fromapan – a steel with high corrosion resistance and durability. Each blade completes a rigorous quality assurance process and is tested and retested to ensure it meets the distinction and caliber of GINSU.

• Japanese Stainless Steel 440A (certified).
• Rosewood handle.
• 2.5mm Forged Blade.
• Holds a razor sharp edge.
• Requires sharpening less often

*For a limited time only, get a FREE Ginsu Katana Origins Petty Knife with every Ginsu Katana purchase!* This knife is known as the chef's knife used for professional Western cuisine. When preparing vegetables, it is used in the form of chopping or thrust-cutting near the heel of the knife. The gyuto is used to rock-chop stiffer produce and to make fine cuts at the tip of the knife. The Gyuto is a Japanese chefs knife with a curved blade that smoothly rocks back and forth and has an extended tip for quick chopping that can be used to cut meat, fish, and vegetables. HIGH QUALITY STAINLESS STEEL: Our 420J2 stainless steel blades are heat treated for optimum hardness and edge retention while maintaining the ability to be sharpened to a razor edge. The steel used is perfect for kitchen specific tasks because of its corrosion resistance, preventing it from oxidizing with rust when it comes to contact with meat, fruits and vegetables. Our steel blades run the length of the knife and through the handle for a full-tang design.

• Japanese Stainless Steel 440A (certified)
• Rosewood handle
• 2.5mm Forged Blade
• Holds a razor sharp edge
• Requires sharpening less often

*For a limited time only, get a FREE Ginsu Katana Origins Petty Knife with every Ginsu Katana purchase!* The Japanese Deba knife is one of the 3 basic models used in Japanese cuisine together with the Yanagiba, and the Usuba or Nakiri. The Deba knife is a pointed-blade Japanese kitchen knife used mainly for cutting fish, and also for cutting meat and poultry. Deba Uses It is an ideal tool to work with whole pieces of fish, chicken, or meat, since its design allows for making deep and precise cuts, controlling the pressure we exert on the blade. The special shape of the blade of a Deba knife allows you to use each part for a specific purpose. The blade of the Deba knife is wide at the heel and pointed at the tip, and a Deba knife needs to be heavy, with a good blade and well balanced with the handle, both in weight and length. Similarly to the Santoku knife, the width of the blade and the alignment with the handle of the Deba knife makes it very comfortable to hold and use, giving freedom to the fingers, and avoiding contact with the board when cutting. There is a wide range of uses for this knife. After washing the meat in cold water, it can be used to cut through fish bones, slice up the meat, crack through shells, and dismantle chickens. All of this is pre-processing, but they are essential to ensure that the food is used without waste. The blade is thicker and heavier than other knives to make it easier to work with. It is called an "up-bladed" knife because it protrudes in the front more so than other knives. The tip of the blade is used for dividing and slicing, while the base of the blade is used for tapping and cutting. Therefore, when sharpening the knife, please do it so that the "sledding" is not lost, and you can continue to use it properly.

• Japanese Stainless Steel 420J2 (certified).
• Maple wood handle.
• 3.0mm Forged Single bevel Blade.
• Holds a razor sharp edge.
• Requires sharpening less often

*For a limited time only, get a FREE Ginsu Katana Origins Petty Knife with every Ginsu Katana purchase!* The Gyuto is a certified Japanese steel chef knife with a curved blade that has an extended tip for quick chopping that can be used to cut meat, fish, and vegetables. This is a single-level, right-handed knife and is perfect for all types of tasks in the kitchen.

• Japanese Stainless Steel 420J2 (certified).
• Maple wood handle.
• 3.0mm Forged Single bevel Blade.
• Holds a razor sharp edge.
• Requires sharpening less often

*For a limited time only, get a FREE Ginsu Katana Origins Petty Knife with every Ginsu Katana purchase!* Truly elevate your cooking with the Heritage Collection Set! This exquisite set of knives is crafted with beautiful Damascus steel blades - 67 layers of forged Japanese steel for unmatched strength. Plus, the full tang handle design provides superior control and balance. The perfect gift for food lovers, this stunning set will make an impressive statement in any kitchen. It's our #1 selling gift set! Damascus (67 layers) AUS 10 Aichi Japanese Steel G10 Red and black handle with triple rivet brass 2.0mm Forged full tang blade, meaning there is one piece of steel that runs from the tip of the blade through the end of the handle, giving the knife added weight and balance. The heavier handle increases the leverage, requiring less force to cut through denser food. Included in this collection is: The 7" Cleaver, known as the Chukabocho in Japanese - which typically features a sharp and straight edge table for slicing, chopping, mincing, and crushing its way through any vegetable, fruit, and small bone, thanks to the weight of its large wide blade. Thicker, and therefore heavier blades are best suited for general kitchen usage including medium-sized butchery work. The 3.5" Petty Knife - is the go-to choice for mincing herbs, slicing vegetables, and peeling fruits. The shorter blade is also great for small butchery tasks like deboning poultry and meat.

• AUS 10 Japanese Steel Damascus Blade. G10 Red and black handle with triple rivet brass

*For a limited time only, get a FREE Ginsu Katana Origins Petty Knife with every Ginsu Katana purchase!* Experience the sharpness of Japanese tradition with Origins, a full set of three single bevels, and right-handed knives - the Gyuto, Deba, and Petty. This collection is made with our thickest blades at 3.0mm, meaning they are strong, durable, and hold an edge. Unlock your culinary creativity with Origins. Japanese Stainless Steel 420J2 (certified) Maple wood handle 3.0mm Forged single bevel, right-handed blade Included in this collection are: The Gyuto Knife - a Japanese chef's knife with a curved blade that smoothly rocks back and forth and has an extended tip for quick chopping that can be used to cut meat, fish, and vegetables. The gyuto is used to rock-chop stiffer produce and to make fine cuts at the tip of the knife. The Deba Knife - made with a pointed-blade Japanese kitchen knife used mainly for cutting fish, and also for cutting meat and poultry. The Petty Knife - the go-to choice for mincing herbs, slicing vegetables, and peeling fruits.

• Japanese Stainless Steel 420J2 (certified)
• Maple wood handle
• 3.0mm Forged single bevel, right handed blade

*For a limited time only, get a FREE Ginsu Katana Origins Petty Knife with every Ginsu Katana purchase!* Petty knives are the go to choice for mincing herbs, slicing vegetables and peeling fruits. The shorter blade is also great for small butchery tasks like deboning poultry and meat. Overall, petty knives can serve a wide variety of functions in the kitchen. This knife is best used for: chicken, fish, herbs, vegetables.

• Japanese Stainless Steel 440A (certified)
• Rosewood Handle
• 2.5mm Forged Blade
• Holds a razor sharp edge
• Requires sharpening less often

*For a limited time only, get a FREE Ginsu Katana Origins Petty Knife with every Ginsu Katana purchase!* This 7" cleaver, known as the Chukabocho in Japanese, is best used for cutting meats, fish, herbs, and vegetables. Chukabocho is the Japanese term for a Cai Dao (Chinese vegetable cleaver). The Chukabocho written in Japanese is (中華包丁), and pronounced as Chūkabōchō. The Chukabocho typically features a sharp and straight edge table for slicing, chopping, mincing, and crushing its way through any vegetable, fruit, and small bone, thanks to the weight of its large wide blade. Thicker, and therefore heavier blades are best suited for general kitchen usage including medium-sized butchery work. The gorgeous herringbone pattern on the base of the tang not only shows off the stunning craftsmanship but also prevents food from sticking to the blade, making it practical for everyday use.

• Damascus (67 layers) AUS 10 Aichi Japanese Steel.
• G10 Red and black handle with triple rivet brass.
• 2.0mm Forged full tang blade.
• Holds a razor sharp edge
• Requires sharpening less often

*For a limited time only, get a FREE Ginsu Katana Origins Petty Knife with every Ginsu Katana purchase!* Deemed the knife that can do it all, the Legacy Santoku made with 67 layers of AUS 10 Japanese Steel makes every cut and slice an absolute delight. A Santoku knife is one of the most versatile and commonly used kitchen knives worldwide. Due to their incredible ease of use, a santoku knife can be used for general chopping, cutting and slicing of most ingredients. This is also the only Ginsu Katana knife that comes with a wooden saya sleeve for storage.

• Certified Japanese Damascus Steel
• Damascus (67 layers) AUS 10 Aichi Japanese Steel
• round black pakka wood
• 2.0mm Forged Blade
• Holds a razor sharp edge

*For a limited time only, get a FREE Ginsu Katana Origins Petty Knife with every Ginsu Katana purchase!* Petty knives are the go-to choice for mincing herbs, slicing vegetables, and peeling fruits. The shorter blade is also great for small butchery tasks like deboning poultry and meat. Overall, petty knives can serve a wide variety of functions in the kitchen. This knife is best used for chicken, fish, herbs, and vegetables.

• Damascus (67 layers) AUS 10 Japanese Steel.
• G10 Red and black handle with triple rivet brass.
• 2.0mm Forged full tang blade.
• Holds a razor sharp edge
• Requires sharpening less often

*For a limited time only, get a FREE Ginsu Katana Origins Petty Knife with every Ginsu Katana purchase!* Petty knives are the go-to choice for mincing herbs, slicing vegetables, and peeling fruits. The shorter blade is also great for small butchery tasks like deboning poultry and meat. Overall, petty knives can serve a wide variety of functions in the kitchen This knife is best used for chicken, fish, herbs, and vegetables.

• Japanese Stainless Steel 420J2 (certified).
• Maple wood handle.
• 3.0mm Forged Single bevel Blade.
• Holds a razor sharp edge.
• Requires sharpening less often

This 14-piece knife block set is your trusty sidekick for all your culinary adventures. Featuring a mix of essential knives, including a chef's knife, bread knife, and Santoku knife, this set ensures you're well-equipped for any recipe. Each knife is forged from stainless steel, offering a seamless transition from blade to ergonomic handle for balanced cutting. The self-sharpening block, crafted from stained ash wood, keeps your knives sharp with built-in ceramic honing wheels. Whether you're slicing, dicing, or chopping, these knives are designed to make meal prep a breeze. Plus, this set is dishwasher safe.

• Blade Material: Stainless steel
• Construction Method: Forged
• Tang Style: Partial Tang
• Product Care: Dishwasher Safe

It’s exactly what I wanted. Gayle. MIAMISBURG, OH. 2023-05-10 13:29:44