Kaishin Thin Migaki Gin3 Gyuto 210mm
SPECIFICATIONS
Knife Style: Gyuto
Steel Type: Stainless Steel
Blade Material: Ginsan Silver #3 (San-mai 三枚)
Blade Finish: Migaki
Blade Hardness: 61HRC (+/-1)
Bevel: Double
Handle: Magnolia with Blonde Buffalo Horn
Blade Size: 210mm
Heel Height: Xmm (Coming Soon!)
Spine Thickness: Xmm (Coming Soon!)
Weight: 150g
This ultra-thin wa-gyuto is part of a precision-focused series built for effortless cutting. It features an exceptionally light, laser-style profile and is meticulously shaped and sharpened by skilled Japanese craftsmen using time-honoured techniques. Forged from Ginsan (Silver #3) steel, it offers a similar feel and edge performance to Shirogami #2, but with the added bonus of being rust-resistant — making care and upkeep far easier for everyday users.
You’ll notice a clean, smooth grind with excellent thinness behind the edge, delivering a sharpness that punches above its price point. The finish is remarkably refined for this tier, adding to the overall cutting experience. The standard handle is crafted from magnolia wood and paired with a beautiful blonde or marble buffalo horn ferrule — a touch you don’t often see at this price.
The Sugi Fuki-urushi handle is crafted in small batches by seasoned urushi artisans in Japan. Using premium Japanese cedar (sugi), each handle is hand-lacquered with layers of urushi applied by cotton cloth to highlight the wood’s beautiful, natural grain. It’s paired with a high-grade blonde buffalo horn ferrule, adding an elegant contrast. Because every piece of wood and horn is unique, each handle will have its own subtle variations in tone and pattern—so while the materials are the same, no two will look exactly alike and may differ slightly from the images shown.
Gyutos are known as the only knife needed in the kitchen. The blades typically range from 210mm to 270mm in length and are appreciated for their taller heel. Gyuto’s are a great option for most as they have a reasonably flat profile toward the heel for chopping, a belly toward the tip of the blade for rock cutting, and a pointed tip for precision work. which is why many chefs prefer a Gyuto over many other models.
