Yoshihiro Gintsuru Ginsan Stainless Steel Yanagi Kiritsuke Mirror Finished Sushi Sashimi Japanese Knife Ebony Handle with Triple Ring

Enjoy the superior edge retention and sharpness of a high carbon knife without the worry of discoloration or rust. Made possible through advancements in metallurgy, this next-generation steel was developed to perform in high-demand workplaces without the hassle of oxidation. The Gintsuru Yanagi Kiritsuke sushi knife features a Ginsan High Carbon steel blade, combining traditional craftsmanship with modern innovations.

This knife is single-edged with a mirror-finished blade and comes with an octagonal, premium ebony handle enhanced by a triple ring design for a sophisticated look. Lightweight yet well-balanced, it offers superior sharpness and durability, making it a valuable tool in any professional kitchen. Every Gintsuru Yanagi Kiritsuke is handcrafted in Japan by master artisans, blending tradition with modernity.

Ginsan steel represents a breakthrough in knife-making, merging high carbon steel with stain-resistant elements. With a Rockwell hardness of 63-64, this steel combines the qualities of traditional Japanese high-carbon knives with the practical benefits of stainless steel. The term Hongasumi, meaning "true mist," refers to the beautiful mist-like patterns on the blade, created when Ginsan is forged with iron. This knife offers the performance of high-carbon steel with peace of mind in fast-paced environments.

The Yanagi Kiritsuke is a long slicing knife designed to slice thin pieces of fish for sushi and sashimi. Its elegant thin blade allows for long, uninterrupted strokes that preserve the integrity and freshness of the ingredients. The Kiritsuke version of the Yanagi features a slightly heavier blade with a wider profile and thicker spine, making it suitable for chefs who need a Yanagi but have limited workspace. The sword tip helps balance the knife, making it versatile yet precise.

Our Yoshihiro Gintsuru knives are complemented by a traditional Japanese handcrafted Ebony handle with a double ironwood bolster and sterling triple ring, along with a protective wooden Saya cover for safe storage. Whether for sushi, sashimi, or delicate tasks, even the simplest culinary jobs are elevated with a handcrafted knife that is both beautiful and functional.

Care & Sharpening: Traditional Japanese knife making emphasizes sharpness, requiring regular attention and care. Sharpening and honing should be done exclusively with water whetstones. Hand wash and dry immediately, especially after working with acidic ingredients. Use only on boneless fish flesh to maintain the blade's integrity.