Western Handle

With a robust build and a tough and durable stainless steel, the Gesshin 205mm Meat Cleaver is a great tool for your butchering jobs. It is double-beveled, though highly asymmetrical and thinner behind the edge than something like a Dexter. With this unique construction, it manages to achieve a level of finesse that traditional double-bevel cleavers do not attain. It passes through meat without pressing or marring the muscle fibers like most cleavers tend to do.

The handle is made from pakkawood. It is a very stable and moisture resistant material. The fit-and-finish is excellent and is very comfortable in hand. The cleaver is also very forward balanced, so chopping actions are more natural. The blade also features a perforation by the spine, close to the front. This functions as a way to hang the cleaver, so it does not take too much space at your station. 

The Gesshin Ginga line is a custom line we have produced for us exclusively. These knives are very thin and light and have great fit and finish. The spine and choil are rounded and polished. The steel is a very fine-grained stainless steel hardened to about 61HRC. These knives take a great edge, sharpen easily, resist chipping well, and have great cutting performance due to their awesome geometry.

The Gesshin Ginga knives are exceptional stainless knives for both professional and home use. They have a great profile and great geometry. Thanks to their thin grind, you will find that these knives resist wedging in foods and make your cutting tasks a lot easier.

The Gesshin Ginga line is a custom line we have produced for us exclusively. These knives are very thin and light and have great fit and finish. The spine and choil are rounded and polished. The steel is a very fine-grained stainless steel hardened to about 61HRC. These knives take a great edge, sharpen easily, resist chipping well, and have great cutting performance due to their awesome geometry.

The Gesshin Ginga knives are exceptional stainless knives for both professional and home use. They have a great profile and great geometry. Thanks to their thin grind, you will find that these knives resist wedging in foods and make your cutting tasks a lot easier.

The Gesshin Ginga line is a custom line we have produced for us exclusively. These knives are very thin and light and have great fit and finish. The spine and choil are rounded and polished. The steel is a very fine-grained stainless steel hardened to about 61HRC. These knives take a great edge, sharpen easily, resist chipping well, and have great cutting performance due to their awesome geometry.

The Gesshin Ginga knives are exceptional stainless knives for both professional and home use. They have a great profile and great geometry. Thanks to their thin grind, you will find that these knives resist wedging in foods and make your cutting tasks a lot easier.

The Gesshin Ginga line is a custom line we have produced for us exclusively. These knives are very thin and light and have great fit and finish. The spine and choil are rounded and polished. The steel is a very fine grained stainless steel hardened to about 61HRC. These knives take a great edge, sharpen easily, resist chipping well, and have great cutting performance due to their awesome geometry.

The Gesshin Ginga knives are exceptional stainless knives for both professional and home use. They have a great profile and great geometry. Thanks to their thin grind, you will find that these knives resist wedging in foods and make your cutting tasks a lot easier.

The Gesshin Ginga line is a custom line we have produced for us exclusively. These knives are very thin and light and have great fit and finish. The spine and choil are rounded and polished. The white #2 steel (carbon steel) is very finely grained and hardened to about 61HRC. These knives take a great edge, sharpen easily, resist chipping well, and have great cutting performance due to their awesome geometry.

The Gesshin Ginga knives are exceptional white #2 knives for both professional and home use. They have a great profile and great geometry. Thanks to their thin grind, you will find that these knives resist wedging in foods and make your cutting tasks a lot easier.

The Gesshin Ginga line is a custom line we have produced for us exclusively. These knives are very thin and light and have great fit and finish. The spine and choil are rounded and polished. The white #2 steel (carbon steel) is very finely grained and hardened to about 61HRC. These knives take a great edge, sharpen easily, resist chipping well, and have great cutting performance due to their awesome geometry.

The Gesshin Ginga knives are exceptional white #2 knives for both professional and home use. They have a great profile and great geometry. Thanks to their thin grind, you will find that these knives resist wedging in foods and make your cutting tasks a lot easier.

The Gesshin Ginga line is a custom line we have produced for us exclusively. These knives are very thin and light and have great fit and finish. The spine and choil are rounded and polished. The white #2 steel (carbon steel) is very finely grained and hardened to abut 61HRC. These knives take a great edge, sharpen easily, resist chipping well, and have great cutting performance due to their awesome geometry. 

The Gesshin Ginga knives are exceptional white #2 knives for both professional and home use. They have a great profile and great geometry. Thanks to their thin grind, you will find that these knives resist wedging in foods and make your cutting tasks a lot easier.

The Gesshin Ginga line is a custom line we have produced for us exclusively. These knives are very thin and light and have great fit and finish. The spine and choil are rounded and polished. The steel is a very fine grained stainless steel hardened to about 61HRC. These knives take a great edge, sharpen easily, resist chipping well, and have great cutting performance due to their awesome geometry.

The Gesshin Ginga knives are exceptional white #2 knives for both professional and home use. They have a great profile and great geometry. Thanks to their thin grind, you will find that these knives resist wedging in foods and make your cutting tasks a lot easier. These are Left-Handed butchery knives.

The Gesshin Stainless series was created in response to a need for high quality, affordable Japanese knives. From line cooks to home chefs interested in getting into the world of Japanese knives, this series is for you. It is easy to sharpen, takes a great edge, has good edge retention (significantly better than most German, Swiss, or French knives), and is easy to care for.  One of the things often missing from affordable knives is good fit and finish, so we hope to change that with this line.

The Gesshin Stainless series was created in response to a need for high quality, affordable Japanese knives. From line cooks to home chefs interested in getting into the world of Japanese knives, this series is for you. It is easy to sharpen, takes a great edge, has good edge retention (significantly better than most German, Swiss, or French knives), and is easy to care for.  One of the things often missing from affordable knives is good fit and finish, so we hope to change that with this line.

Rinkaku is a series of butchery knives in a semi-stainless steel, featuring excellent fit and finish. The spine and choil are eased and polished, making them comfortable in use. They are rather tough and durable, sharpen very easily, and take an excellent edge. Touching them up is rather easy too. While they are not completely stainless, they are not as high maintenance as normal carbon steel knives. However, they will patina over time, and it is important to keep them clean and dry when not in use. If storing them for a longer period of time, a light coating of mineral oil or tsubaki oil is probably a good idea.

Rinkaku is a series of butchery knives in a semi-stainless steel, featuring excellent fit and finish. The spine and choil are eased and polished, making them comfortable in use. They are rather tough and durable, sharpen very easily, and take an excellent edge. Touching them up is rather easy too. While they are not completely stainless, they are not as high maintenance as normal carbon steel knives. However, they will patina over time, and it is important to keep them clean and dry when not in use. If storing them for a longer period of time, a light coating of mineral oil or tsubaki oil is probably a good idea. 

Rinkaku is a series of butchery knives in a semi-stainless steel, featuring excellent fit and finish. The spine and choil are eased and polished, making them comfortable in use. They are rather tough and durable, sharpen very easily, and take an excellent edge. Touching them up is rather easy too. While they are not completely stainless, they are not as high maintenance as normal carbon steel knives. However, they will patina over time, and it is important to keep them clean and dry when not in use. If storing them for a longer period of time, a light coating of mineral oil or tsubaki oil is probably a good idea. 

Rinkaku is a series of butchery knives in a semi-stainless steel, featuring excellent fit and finish. The spine and choil are eased and polished, making them comfortable in use. They are rather tough and durable, sharpen very easily, and take an excellent edge. Touching them up is rather easy too. While they are not completely stainless, they are not as high maintenance as normal carbon steel knives. However, they will patina over time, and it is important to keep them clean and dry when not in use. If storing them for a longer period of time, a light coating of mineral oil or tsubaki oil is probably a good idea. 

Rinkaku is a series of butchery knives in a semi-stainless steel, featuring excellent fit and finish. The spine and choil are eased and polished, making them comfortable in use. They are rather tough and durable, sharpen very easily, and take an excellent edge. Touching them up is rather easy too. While they are not completely stainless, they are not as high maintenance as normal carbon steel knives. However, they will patina over time, and it is important to keep them clean and dry when not in use. If storing them for a longer period of time, a light coating of mineral oil or tsubaki oil is probably a good idea. 

Rinkaku is a series of butchery knives in a semi-stainless steel, featuring excellent fit and finish. The spine and choil are eased and polished, making them comfortable in use. They are rather tough and durable, sharpen very easily, and take an excellent edge. Touching them up is rather easy too. While they are not completely stainless, they are not as high maintenance as normal carbon steel knives. However, they will patina over time, and it is important to keep them clean and dry when not in use. If storing them for a longer period of time, a light coating of mineral oil or tsubaki oil is probably a good idea. 

Rinkaku is a series of butchery knives in a semi-stainless steel, featuring excellent fit and finish. The spine and choil are eased and polished, making them comfortable in use. They are rather tough and durable, sharpen very easily, and take an excellent edge. Touching them up is rather easy too. While they are not completely stainless, they are not as high maintenance as normal carbon steel knives. However, they will patina over time, and it is important to keep them clean and dry when not in use. If storing them for a longer period of time, a light coating of mineral oil or tsubaki oil is probably a good idea. 

Rinkaku is a series of butchery knives in a semi-stainless steel, featuring excellent fit and finish. The spine and choil are eased and polished, making them comfortable in use. They are rather tough and durable, sharpen very easily, and take an excellent edge. Touching them up is rather easy too. While they are not completely stainless, they are not as high maintenance as normal carbon steel knives. However, they will patina over time, and it is important to keep them clean and dry when not in use. If storing them for a longer period of time, a light coating of mineral oil or tsubaki oil is probably a good idea.