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Thread: ginsanko tanakas on ebay

  1. #21
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    Thanks chinacats!

    cclin -- i'm not arguing with the ebay description, but if you look at some of his other listings and his website, it seems there might be some information lost in translation. English definitely isn't his strong suit.

  2. #22
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    English definitely isn't his strong suit.
    this was what i was actually thinking as well.

  3. #23
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    Quote Originally Posted by cclin View Post
    just copy & past from Metalmaster's web page

    " Material


    Nashiji finished soft iron and Japanese Ginsanko steel
    ·Surprising sharpness!!!

    *the very hardness ,HRC62over
    *Double edge blade ,,hand forged!!"
    Lost in translation. It's stainless.

  4. #24
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    anyone actually try one? how's the geometry & profile? toughness/edge retention? ease of sharpening & maintenance?

  5. #25
    Senior Member cclin's Avatar
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    OK! I re-check few Japan's web site & none of them mention what kind of cladding(soft iron or stainless) Mr.Tanakas(田中一之刃物 誠貴作) used!! so, I'm not so sure now!! I may wrong......
    Charles ***[All statements I made here only my personal opinion and nothing more!]*** & Please bare with me for my crappy English!!

  6. #26
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    I have had one for several years now and it hasn't rusted. I have treated it as a stainless knife, I have ground on the cladding behind the edge with stones to thin it and left it open to the air without oiling and it hasn't rusted. Where I live carbon steel will rust quickly if you don't apply oil when storing it.

    The edge is very sharp and thin at the edge. Above this where the cladding is, may not be as thin as some people would like. I personally found the finish of the area between the actual G-3 at the edge and the nashiji finished portion to be somewhat coarse, so I have been grinding it finer with my sharpening stones.

    G-3 seems to be very highly regarded by the Japanese, seems like most of the knives in this steel are always more expensive than in the other steels. I don't use this knife very often so I can't speak to edge retention.

  7. #27
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    thanks for the input olpappy

    very helpful

  8. #28
    Senior Member NO ChoP!'s Avatar
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    I have had many correspondences with Shigeki San. I will ask him.

    I highly recommend any Tanaka product, as they are 100% handmade with traditional methods by a terrific family.
    The difference between try and triumph is a little "umph"! NO EXCUSES!!!!!!!
    chefchristophermiller@yahoo.com

  9. #29
    Canada's Sharpest Lefty Lefty's Avatar
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    The Tanakas I've used we're top notch performers. I remember one being a tad "grippy", but man do they cut!
    09/06

    Take a look around at: www.sharpandshinyshop.com

    Email me at: tmclean@sharpandshinyshop.com

  10. #30

    knyfeknerd's Avatar
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    I just bought a 240 gyuto. I'll let you guys know how it is when I get it. Quite a steal at $130 if you ask me.
    No matter how high the throne,
    there sits but an ass.

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