"Ginsu Katana"
derives from centuries old techniques developed by highly skilled craftsmen individuals who created Katanas. Like the samurai who wielded these tools of art, we now find ourselves using these same skills hundreds of years later to develop top quality Japanese kitchen knives. Read on to learn how we bring both beauty and function to our knives while staying true to the essence of Japanese tradition.
WHAT KIND OF METAL DO WE USE?
Japanese Steel 420J2
The 420j2 stainless steel is a popular choice for knife manufacturers. 420j2 stainless steel contains medium quality carbon content. Good corrosion resistance in salt-free atmospheres and in most industrial environments. It is resistant to many chemicals and household cleaner and, it is also a more durable steel compared to the 440 grades. 420j2 steel can be easily machined, so this increases its usefulness and demand. 420j2 has a superb hardening capability which makes it a very good all-purpose knife.
Hardness: 57 HRC
Japanese Steel 440A
440A is a 400 series Martensitic stainless steel with Carbon and Chromium content of 0.7% and 17% respectively. The high levels of Chromium give it excellent corrosion resistance, while Carbon is one of the major factors that gives the steel its characteristic hardness.
Hardness: 55 - 58 HRC
Nickel Damascus Steel
Forged steel by multi layers Nickel Damascus which is outstanding in corrosion resistance. Because of its multi-layered structure, carbon density in the core blade increases and that brings extra hardness with steady sharpness. Ripple pattern on its surface is very unique and distinctive. Modern Damascus steel is made by either forge-welding different types of steel together before twisting and manipulating the metal, or by flattening out and then folding a single type of steel in order to produce layers in the metal. Both these techniques result in the wavy, ‘organic’ pattern that is typical of Damascus steel kitchen knives.
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