Yoshihiro Hongasumi Ginsan Mirror Polished High Carbon Stain Resistant Steel Yanagi Sashimi Knife Ebony Handle
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
- Yanagiba (Sashimi Knife)
- Primary Use
- Sashimi / Raw fish slicing
- Blade Metal
- Ginsan (Silver 3) Steel
- Grade
- Hongasumi
- Construction
- Clad (San Mai)
- 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
Experience the superior edge retention and sharpness of a high-carbon knife without the worry of discoloration or rust. This next-generation steel, born from recent advancements in metallurgy, is specifically designed to excel in high-paced, high-demand environments, eliminating the hassle of oxidation.
Ginsanko represents a revolutionary blend of traditional knife-making techniques and modern metallurgy. This innovative steel merges high-carbon components with stain-resistant metallic elements, achieving a remarkable Rockwell hardness of 62-63. The result is a unique combination of the time-honored attributes of traditional Japanese high-carbon knives and the durability of stainless steel. The term Hongasumi, meaning "true mist," describes the beautiful, mist-like patterns formed on the blade when Ginsanko (HRC 62-63) is forged with iron. Each knife is meticulously crafted by our master artisans, ensuring traditional Japanese craftsmanship and the highest quality, providing peace of mind in bustling kitchen environments.
Our Yoshihiro Mizu Yaki Hongasumi Ginsanko Stain Resistant Steel Yanagi features a beautifully handcrafted octagonal-shaped Shitan wood handle, elegantly complemented with water buffalo horn bolster. A protective wooden sheath, known as a Saya, is included to safeguard the knife while enhancing its aesthetic appeal when not in use.
The Yanagi is a long slicing knife meticulously designed for cutting thin slices of fish for sushi and sashimi. Its slender, elegant blade allows for smooth, uninterrupted strokes, preserving the integrity and freshness of each ingredient. As one of the most essential traditional Japanese knives, the Yanagi is a powerful addition to any chef's repertoire. Even the simplest tasks are elevated with this handcrafted knife, marrying exquisite beauty with unparalleled functionality.
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.