Yoshihiro Ginsan Mirror Polished Stain Resistant Steel Maguro Bocho Tuna Knife with Triple Silver Ring Ebony Handle (Yanagi-Kiritsuke Style) *Blade Length 17.7"
SKU:
- 62-63 HRC
- Yes
- Free Magnolia Saya Cover Included
Blade Hardness
HRC (Rockwell Hardness) measures how hard the blade's steel is. Kitchen knife steel typically falls in the high-50s to mid-60s on this scale. Harder steel is built to hold a fine edge over long use, while softer steel favors flexibility and easy resharpening. The right HRC depends on the steel and design, not a single higher-is-better number.
Stain Resistant
This steel resists rust and staining from moisture and acidic foods, making it easy to maintain with routine care.
Saya Cover
This knife comes with its saya cover included at no additional cost, shaped to its exact blade for the same custom fit customers pay extra for on other knives.
Full Specifications
Blade
- Knife Type
- Maguro Bocho (Tuna Knife)
- Primary Use
- Filleting & butchery (fish, poultry, meat)
- Blade Metal
- Ginsan (Silver 3) Steel
- Grade
- Ginsan-ko
- Construction
- Mono-Steel
- Blade Hardness
- 62-63 HRC
- Blade Edge Type
- Single Bevel
- Blade Finish
- Mirror
- Stain Resistant
- Yes
Handle
- Handle Material
- Ebony
- Handle Shape
- Octagonal
- Bolster Material
- Silver Ring Water Buffalo Horn (Color Varies)
- Tang Type
- Partial Tang
Product Details
Style: Yanagi-Kiritsuke
Blade Length: 17.7" (450 cm)
Experience the superior edge retention and sharpness of a high carbon knife without the worry of discoloration or rust. This next-generation Ginsan steel, developed through recent advancements in metallurgy, is designed for high-paced, demanding environments, eliminating the hassle of oxidation.
Ginsan artfully blends traditional knife-making methods with modern metallurgy, resulting in a groundbreaking integration of high carbon steel and stain-resistant metallic elements. With a hardness rating of 62-63 on the Rockwell scale, it provides a rare combination of traditional Japanese high carbon knife qualities and stainless steel properties. The term Hongasumi, meaning "true mist," refers to the exquisite mist-like patterns on the blade formed when Ginsan (HRC 62-63) is forged with iron. Forged by our master artisans, Ginsan steel creates traditional Japanese knives of the highest quality, offering peace of mind in bustling kitchens.
The Maguro Bocho, or tuna knife, is an exceptionally long blade designed for filleting tuna and other large fish in a single cut. Commonly found in Japanese fish markets, such as Tsukiji Market, it is often employed by skilled chefs to expertly fillet tuna.
This Yoshihiro Ginsan Maguro Bocho represents the pinnacle of traditional Japanese craftsmanship, making it a unique collectible piece. It stands out for two key reasons: the use of an exceptionally rare material for a Maguro bocho and the exemplary level of finishing that is seldom seen in knives of this length.
In contrast to a standard Maguro bocho, which typically exhibits a rougher finish with imperfections along the blade, our Ginsan Maguro Bocho features a perfectly polished surface and a straight blade, reflecting the difficulty of sharpening and maintaining an extremely sharp edge.
For added protection, a custom-matched wooden sheath known as a Saya is included, safeguarding the knife and enhancing its aesthetic appeal when not in use.
Care & Origin
- Country of Origin
- Japan
- Care Instructions
- Hand wash only.
Dry immediately.
Avoid the dishwasher. - Sharpening Method
- Sharpen by hand using whetstones. Do not use honing rods.