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Japanese slicing knife with mirror-polished steel blade and ebony handle on sheath
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  • Yoshihiro Ginsan Mirror Polished Stain Resistant Steel Sakimaru Takobiki Sushi Sashimi Slicing Japanese Knife Ebony Handle
  • Japanese slicing knife with mirror-polished steel blade and ebony handle on sheath
  • Japanese sashimi slicing knife with mirror-polished steel blade and ebony handle
  • Mirror-polished steel Japanese slicing knife blade with tapered edge
  • Japanese slicing knife with ebony handle, polished blade beside wooden sheath
  • Japanese slicing knife with mirror-polished steel blade and ebony handle on sheath
  • Japanese slicing knife blade with etched markings and black handle
  • Japanese slicing knife with long, pointed mirror-polished blade and ebony handle
  • Japanese slicing knife with pale steel blade and dark handle on wooden boards
  • Yoshihiro Ginsan Mirror Polished Stain Resistant Steel Sakimaru Takobiki Sushi Sashimi Slicing Japanese Knife Ebony Handle
Yoshihiro Ginsan Mirror Polished Stain Resistant Steel Sakimaru Takobiki Sushi Sashimi Slicing Japanese Knife Ebony Handle

Yoshihiro Ginsan Mirror Polished Stain Resistant Steel Sakimaru Takobiki Sushi Sashimi Slicing Japanese Knife Ebony Handle

SKU:
GISTMI270EHMS
$549.99
$549.99
Blade Length
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
Sakimaru Takobiki (Sashimi Knife)
Primary Use
Sashimi / Raw fish slicing
Blade Metal
Ginsan (Silver 3) Steel
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
Water Buffalo Horn (Color Varies)
Tang Type
Partial Tang
Product Details

Enjoy 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 to excel in high-paced, demanding workplaces while eliminating the hassle of oxidation.

Ginsan merges traditional knife-making techniques with modern metallurgy, creating a groundbreaking combination of high carbon steel and stain-resistant metallic elements. With a hardness rating of 62-63 on the Rockwell scale, it offers a unique blend of traditional Japanese high carbon knife qualities and the properties of stainless steel. The term Hongasumi, meaning "true mist," describes the beautiful, mist-like patterns on the blade formed when Ginsan (HRC 62-63) is forged with iron. Our master artisans skillfully forge Ginsan steel to create traditional Japanese knives of the highest quality, providing peace of mind in bustling kitchen environments.

The Yoshihiro Ginsan Sakimaru Takobiki knife features a traditional Japanese-style premium Ebony handle, complemented by a protective wooden sheath known as a Saya, which safeguards the blade and enhances its appearance when not in use.

Designed specifically for precision, the Takobiki is a long slicing knife crafted for producing paper-thin slices of fish for sashimi. Its blunt tip is particularly useful for cutting the long tentacles of octopus. The Takobiki is longer and thinner than a Yanagi, allowing it to glide through ingredients in long, uninterrupted strokes, preserving their integrity and freshness.
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.

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