Moriya Munemitsu Gyuto 180mm Gingami #3 Stainless Steel
Moriya Munemitsu YHC is a subsidiary of Hitachi Materials Magic, which puts them in very fine company indeed. A fellow subsidiary is Yasugi Specialty Steels ('YSS'), producers of the cutlery-grade stainless from which this gyuto knife is produced.
Gingami#3 is a high-grade steel with high rust resistance and carbon-like hardness and edge-holding. Manufacture of this knife is highly automated and while that may not be as romantic as some of this company's sought-after wa-bocho, standards and quality control are industry-leading. Heat treatment is exacting.
The full-tang blade is attached to the sculpted goban handle with three rivets, designed to retain its beauty and integrity for many years. Goban is the Japanese term for a wood fibre and resin product that's very durable and feels great in the hand, offering reassuring grip as well as aesthetic appeal. Fit and finish are top-notch. A practical choice for the busy meat-lover's home kitchen.
|Blade steel:||YSS Gingami #3 Stainless Steel|
|Bevel:||Ryōba double bevel|
|Blade construction:||Zenkō (full stainless)|
|Left-handed available:||Handle and blade suit both hands|
|Handle thickness:||17x24mm at centre point|
|Weight in hand:||141g
Sharpest stainless knife I've used, even sharper than a lot of carbon steels, too
Posted by Unknown on 23rd Mar 2021
There's a stigma around stainless knives as not being as sharp. . . but I wondered if the makers of both the carbon and stainless steels themselves could do a great job heat treating, and the answer is "yes!".
It's one of the sharpest knives I've ever used (somehow!), even compared to carbon steel stuff. The handle shape fits really well, and the butt part of it doesn't have a super aggressive "hook" shape to it, which makes it easier to hold. The handle near the front has a small gap that I can fill sometime with some type of putty or glue, but this is about as solid and perfect of a knife as they come.
The knife is convex on the right side, and a lot more flat on the left side. The bevel is almost entirely on the right side, so lefties might have to special order for a differently sharpened version. The knife doesn't feel outrageously hard, but it sure does get super sharp. The rounded choil profile makes this really comfy and prevents pinching on my finger when holding the knife. Because the knife is really thin it goes through a lot of food really well. The bevel isn't as narrow as some other knives, which helps with durability and toughness, but thinning that down is something I can do over time, too, if desired (toughness is better for most users though).
The tip does get really thin, and there's great taper, though the knife can feel a bit thin compared to others. I do like that it's lighter though, without the metal bolster.
Really though, its one of the most outstandingly sharp things I've used. Not quiiittee the level of unshu yukimitsu's white 1 (. . . probably my favorite sharpest steel), but surprisingly better than most steels, both carbon and stainless. Definitely my favorite stainless steel and heat treat combination. I do like it better than Ashi hamono's swedish steel.
Gyuto 180mm Gingami #3 Stainless Steel
Posted by Jean Lion on 16th Apr 2019
My husband received a knife similar to this one as a gift during a business trip to Japan in the 1980's and it was accidentally damaged last fall. Michael Shaw with Knife Japan recommended the Gyuto 180mm as being the closest match to replace the original knife. Delivery was fast and the knife was very sharp and comfortable to hold. I emailed Michael a photo of the old and new knife together and he offered to try to repair the old knife. We decided to try this for a nominal charge. It came back with a beautiful mirror edge and is very sharp. Michael was a pleasure to work with and now we have two beautiful knives that we use daily. Customer service was excellent and I would definitely order from Knife Japan again!
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