Yoshihiro Ginsan Honyaki knives are handcrafted with extraordinary skill, forged of the highest quality steel according to the traditional methods used in ancient Japanese sword making by our master artisans of incomparable skill, some of which have over 50 years of experience. Honyaki means “true forged” and is the purest reflection that draws out the hardness of refined steel while infusing it with enough resiliency to perform consistently traditional art of Japanese sword making. A single piece of Ginsan steel with a hardness on the Rockwell scale of 63-64, is heated in hearths that reach temperatures in the thousands and quenched for extreme hardness creating knives of the highest caliber, blending aesthetics and performance. Polished with a brilliant mirror finish, incandescent wisps of light glimmer across the surface of the blade’s edge.
Ginsanko blends traditional methods of knife making with modern metallurgy. Ginsanko is a breakthrough in the incorporation of high carbon steel and stain resistant metallic elements. With a hardness on the Rockwell scale of 63-64, they offer a rare combination of traditional Japanese high carbon knives with stainless steel properties.
This Yoshihiro Ginsan Honyaki Yanagi knife is complimented with a traditional Japanese style Premium Ebony handle equipped with a protective wooden sheath called a “Saya,” which protects the knife and adds to its appearance when not in use.
The Yanagi is a long slicing knife that was designed to slice thin slices of fish for sushi and sashimi, and is one of the most essential of traditional Japanese knives and is a powerful component in the repertoire of many chefs. The beauty of its elegant thin blade is its ability to slice through an ingredient in long uninterrupted strokes, preserving its integrity and freshness.