Specifications: Each knife is handmade, so the size, weight, and blade finish may vary.

Blade structure: Two-layered

Blade core material: Ginsan

Blade side material: Stainless steel

Blade finish: Kido, Kasumi

Blade shape: Kandokoro kiritsuke Yanagiba

Single-edged right-handed

Brand: Miura Obidama                                            

Series: Custom-made "Hiro"

Handle: Ebony silver-wrapped handle

Ferrule: Black Water Buffalo horn

Blacksmith: Satoshi Nakagawa (Traditional Craftsman)

Sharpening: Shotaro Nomura (Traditional Craftsman)

*The Japan Traditional Crafts Industry Promotion Association is a general incorporated foundation that is engaged in the manufacture of traditional crafts designated by the Minister of Economy, Trade and Industry. Among the technicians, those who possess advanced techniques and skills are certified as "traditional craftsmen."

• Production area: Sakai City, Osaka Prefecture

Ginsanko (official name: Silver No. 3 steel)

Ginsanko, a high-grade stainless steel developed by the former Hitachi Metals (now Proterial Co., Ltd.), is composed of approximately 1.05% carbon, 13% chromium, and 0.8% manganese. It is extremely pure and has fine grain, making it an excellent quality steel for use in blades.

It has been used for Japanese kitchen knives for a long time, and is trusted by chefs in the world of Japanese kitchen knives, where sharpness is essential. The former Hitachi Metals, which manufactures Yasugi steel, created Gingami steel as a rust-resistant stainless steel, and Ginsan steel is a type of steel that has a higher carbon content and is harder than Ginsan steel. It has a hardness of 59-62HRC, which is about the same as carbon-based materials, and is just as sharp as steel. It also reduces the "difficulty to sharpen" and slippage when cutting ingredients, which are unique to stainless steel. Of course, it is not as rust-resistant as white or blue paper steel knives. Furthermore, because Ginsan steel can be forged, it has the added feature of maintaining its sharpness longer than other stainless steels.

Ginsanko has three key features: sharpness, rust resistance, and long-lasting cutting ability. It is perfect for sushi chefs who use a lot of vinegar and those who work in busy environments. This is a very valuable steel material for Japanese chefs.

Black Water Buffalo horn mouth ring, silver wrapped, ebony handle

This top-quality knife handle is made of ebony, which is hard, water-resistant, and unrivaled in durability, and has a silver-wrapped finish with a black buffalo horn ferrule and silver nickel wrapped around it.