{"title":"Single Bevel Knives","description":"","products":[{"product_id":"kanematsu-usuba-ginsan-165mm","title":"Kanematsu Usuba - Ginsan - 165mm","description":"\u003cp\u003eThis ginsan usuba is a traditional Japanese vegetable knife designed for precise, clean cuts in plant-based ingredients. “Usuba” refers to its thin, flat blade and single-bevel edge, which allow for exceptionally straight cuts and delicate work like katsuramuki (rotary peeling for daikon sheets), fine julienne, and paper-thin slicing.\u003c\/p\u003e\n\u003cp\u003eThe “ginsan” (also called Silver 3) steel is a stainless steel developed by \u003cspan class=\"hover:entity-accent entity-underline inline cursor-pointer align-baseline\"\u003e\u003cspan class=\"whitespace-normal\"\u003eHitachi Metals\u003c\/span\u003e\u003c\/span\u003e that offers a balance of sharpness, edge retention, and corrosion resistance, making it easier to maintain than traditional carbon steel while still performing at a high level. In practice, a ginsan usuba excels at preparing vegetables with minimal cell damage, which helps preserve texture, flavor, and presentation, making it especially valued in professional Japanese kitchens and refined home cooking.\u003c\/p\u003e\n\u003cp\u003eThese are becoming harder to find as they are not manufactured for export like many Japanese knives are today. \u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e","brand":"Kanematsu","offers":[{"title":"Default Title","offer_id":50225737367772,"sku":"90324787","price":295.95,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0638\/6765\/0268\/files\/IMG_2664.jpg?v=1777737525"},{"product_id":"kanematsu-usuba-ginsan-165mm-copy","title":"Kanematsu Usuba - Ginsan - 180mm","description":"\u003cp\u003eThis ginsan usuba is a traditional Japanese vegetable knife designed for precise, clean cuts in plant-based ingredients. “Usuba” refers to its thin, flat blade and single-bevel edge, which allow for exceptionally straight cuts and delicate work like katsuramuki (rotary peeling for daikon sheets), fine julienne, and paper-thin slicing.\u003c\/p\u003e\n\u003cp\u003eThe “ginsan” (also called Silver 3) steel is a stainless steel developed by \u003cspan class=\"hover:entity-accent entity-underline inline cursor-pointer align-baseline\"\u003e\u003cspan class=\"whitespace-normal\"\u003eHitachi Metals\u003c\/span\u003e\u003c\/span\u003e that offers a balance of sharpness, edge retention, and corrosion resistance, making it easier to maintain than traditional carbon steel while still performing at a high level. In practice, a ginsan usuba excels at preparing vegetables with minimal cell damage, which helps preserve texture, flavor, and presentation, making it especially valued in professional Japanese kitchens and refined home cooking.\u003c\/p\u003e\n\u003cp\u003eThese are becoming harder to find as they are not manufactured for export like many Japanese knives are today. \u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e","brand":"Kanematsu","offers":[{"title":"Default Title","offer_id":50225752211676,"sku":"90324786","price":295.95,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0638\/6765\/0268\/files\/IMG_2667_7d07b98e-c86d-4175-9255-2d0c158e8a41.jpg?v=1777738223"}],"url":"https:\/\/goodkinsmen.com\/collections\/single-bevel-knives.oembed","provider":"Good Kinsmen","version":"1.0","type":"link"}