Yoshihiro Mizuyaki Hongasumi Ginsan High Carbon Stain Resistant Steel Yanagi Sushi Sashimi Japanese Knife Rosewood Handle
SKU:
- 62-63 HRC
- Yes
- Free Nuri Lacquered Saya 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
- Plain
- Stain Resistant
- Yes
Handle
- Handle Material
- Rosewood
- Handle Shape
- Octagonal
- Bolster Material
- Ebony
- Tang Type
- Partial Tang
Product Details
Experience the superior edge retention and sharpness of our Yoshihiro Mizu Yaki Hongasumi Ginsan Stain Resistant Steel Yanagi, designed to eliminate the worry of discoloration or rust. This next-generation steel is the result of recent advancements in metallurgy, engineered to excel in fast-paced, high-demand environments while avoiding the hassles of oxidation.
Ginsan represents a revolutionary fusion of traditional knife-making techniques with modern metallurgical innovations. This breakthrough steel incorporates high carbon content with stain-resistant metallic elements, achieving a hardness of 62-63 HRC. The result is a unique blend of traditional Japanese high carbon qualities with the benefits of stainless steel. The term Hongasumi translates to "true mist," alluding to the stunning, mist-like patterns formed on the blade during the forging process of Ginsan steel, crafted by our master artisans to create exceptional quality knives that provide peace of mind in busy kitchens.
Each Yanagi is complemented by a traditional Japanese-style handcrafted Octagonal Shitan handle, featuring an elegant ebony bolster. To ensure protection and enhance its aesthetic appeal, the knife is accompanied by a Saya, a protective wooden sheath that keeps the blade safe when not in use.
The Yanagi is a long slicing knife specifically designed to cut thin slices of fish for sushi and sashimi. Its elegantly thin blade allows for long, uninterrupted strokes, preserving the integrity and freshness of each ingredient. As one of the most essential traditional Japanese knives, the Yanagi is a powerful tool in the repertoire of many chefs, making even the simplest tasks feel extraordinary with its perfect blend of beauty and 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.