Description
The Japanese term “nashiji” refers to the result of a technique that leaves the surface finish of a blade looking unfinished and rustic. It starts with a core steel of GINSAN /Gingami No.3 (“Silver Paper No.3”) with an HRC of 62, then add a stainless steel cladding with a Nashiji (pear skin) finish to protect and beautify the blade. It is very popular with both professionals and home cooks and is generally believed to be slightly easier to sharpen than VG-10.
