{"product_id":"daruma-hamono-ginsan-3-migaki-gyuto-210mm","title":"Daruma Hamono Ginsan #3 Migaki Gyuto 210mm","description":"\u003cdiv class=\"tokushu-product-description\"\u003e\n\u003ch2\u003eOverview\u003c\/h2\u003e\n\u003cp\u003eThe \u003cstrong\u003eDaruma Hamono Ginsan #3 Migaki Gyuto 210mm\u003c\/strong\u003e is a refined stainless Japanese chef knife designed for cooks who want clean cutting performance, easy care, and a choice of handle styles. This Tokushu Knife Malta offering is available with \u003cstrong\u003eCypress and Horn\u003c\/strong\u003e or \u003cstrong\u003eAmboyna Burl and Horn\u003c\/strong\u003e handles, giving European customers a semi-custom Japanese gyuto without the long wait of a full custom build.\u003c\/p\u003e\n\u003cp\u003eGinsan, also known as Silver #3, is one of the most respected stainless steels used in Japanese kitchen knives. It sharpens more like traditional carbon steel than many modern stainless options, takes a crisp edge, and offers excellent corrosion resistance for daily use. That makes this Daruma Hamono gyuto especially appealing for home cooks, chefs, and collectors who want serious Japanese knife performance without the extra maintenance demands of fully reactive carbon steel.\u003c\/p\u003e\n\u003cp\u003eDaruma Hamono is a young Japanese knife brand from Hirosaki City in Aomori Prefecture, led by rising smith \u003cstrong\u003eAki Furukawa\u003c\/strong\u003e. Furukawa brings high-level grinding and finishing experience to this Ginsan line, resulting in a blade that feels light, precise, and clean through food. Our measured sample comes in at approximately \u003cstrong\u003e212mm along the edge\u003c\/strong\u003e, with a \u003cstrong\u003e50.8mm heel height\u003c\/strong\u003e and a blade-only weight of \u003cstrong\u003e114g\u003c\/strong\u003e. Fitted with either available handle, it is a nimble, balanced 210mm gyuto suited for the majority of kitchen prep.\u003c\/p\u003e\n\u003cp\u003eThe smooth \u003cstrong\u003eMigaki polished finish\u003c\/strong\u003e gives the knife a clean, understated look while helping it wipe down easily during service. The three-layer stainless-clad Ginsan construction provides the practical benefits European cooks often look for: edge performance, stainless convenience, and a versatile profile for meat, fish, fruit, and vegetables.\u003c\/p\u003e\n\u003ch2\u003eCommon Questions\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eQ:\u003c\/strong\u003e Is this Daruma Hamono Ginsan Gyuto suitable for professional chefs and home cooks?\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eA:\u003c\/strong\u003e Yes. The 210mm gyuto is one of the most versatile Japanese chef knife sizes, making it practical for professional prep work and everyday home cooking. It is long enough for efficient slicing and chopping, but still compact enough for smaller kitchens, apartments, and European workspaces.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eQ:\u003c\/strong\u003e What makes Ginsan #3 steel a good choice?\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eA:\u003c\/strong\u003e Ginsan #3 stainless steel is loved because it offers a very good balance of sharpness, edge feel, and corrosion resistance. It can take a fine Japanese edge while being much easier to maintain than reactive carbon steels such as White #2 or Blue #2.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eQ:\u003c\/strong\u003e Does this knife come with a handle?\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eA:\u003c\/strong\u003e Yes. Tokushu Knife Malta offers this knife with \u003cstrong\u003eCypress and Horn\u003c\/strong\u003e or \u003cstrong\u003eAmboyna Burl and Horn\u003c\/strong\u003e handles, allowing you to choose the look and feel that best suits you. Availability is shown in the variant selector.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eQ:\u003c\/strong\u003e How should I care for this stainless Japanese gyuto?\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eA:\u003c\/strong\u003e Wash by hand with mild soap, dry immediately, and never put it in the dishwasher. Although Ginsan is stainless, it should still be treated like a high-performance Japanese knife. Avoid frozen food, bones, hard squash, twisting cuts, and scraping the board with the edge. For best results, use a knife-friendly cutting board and maintain the edge with proper sharpening or light stropping.\u003c\/p\u003e\n\u003ch2\u003eSpecifications\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eBrand:\u003c\/strong\u003e Daruma Hamono\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBlacksmith:\u003c\/strong\u003e Aki Furukawa\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eOrigin:\u003c\/strong\u003e Hirosaki City, Aomori Prefecture, Japan\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eKnife Type:\u003c\/strong\u003e Gyuto \/ Japanese chef knife\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eCore Steel:\u003c\/strong\u003e Ginsan #3 \/ Silver #3 stainless steel\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eCladding Type:\u003c\/strong\u003e Stainless cladding\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eConstruction:\u003c\/strong\u003e Three-layer san-mai construction\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eFinish:\u003c\/strong\u003e Migaki polished finish\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBlade Length:\u003c\/strong\u003e 212mm measured edge length, nominal 210mm class\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBlade Height at Heel:\u003c\/strong\u003e 50.8mm\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSpine Thickness at Heel:\u003c\/strong\u003e 2.0mm\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSpine Thickness at Mid-Blade:\u003c\/strong\u003e 1.9mm\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSpine Thickness 1cm from Tip:\u003c\/strong\u003e 0.4mm\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eOverall Length Before Handle Installation:\u003c\/strong\u003e 304mm\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBlade-Only Weight:\u003c\/strong\u003e 114g\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eHandle Material:\u003c\/strong\u003e Cypress and Horn or Amboyna Burl and Horn\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eHardness:\u003c\/strong\u003e Approximately 60–61 HRC\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eRecommended Use:\u003c\/strong\u003e Meat, fish, vegetables, fruit, herbs, and general kitchen prep\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eCare:\u003c\/strong\u003e Hand wash and dry immediately; do not use on bones, frozen food, or hard materials\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/div\u003e","brand":"Tokushu Knife","offers":[{"title":"Cypress and Horn","offer_id":49535667994881,"sku":null,"price":329.0,"currency_code":"EUR","in_stock":true},{"title":"Amboyna Burl and Horn","offer_id":49535668027649,"sku":null,"price":329.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0793\/7687\/5777\/files\/daruma-hamono-ginsan-3-migaki-gyuto-210mm-05_917fed67-f04b-453e-ad16-cde7444faa53.jpg?v=1783439612","url":"https:\/\/tokushuknife.eu\/products\/daruma-hamono-ginsan-3-migaki-gyuto-210mm","provider":"Tokushu Knife Malta","version":"1.0","type":"link"}