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. Hongasumi translates as true mist and refers to the beautiful mist like patterns on the blade that are formed when Ginsanko (HRC 63-64) is forged with iron. Ginsanko steel is forged by our master artisans to create traditional Japanese knives of the highest quality that can provide peace of mind in high paced environments.
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 cut thin slices of fish for sushi and sashimi. The beauty of its elegant thin blade is its ability to slice through an ingredient in long uninterrupted strokes, preserving its integrity and freshness. The Yanagi is one of the most essential of traditional Japanese knives and is a powerful component in the repertoire of many chefs. Even the simplest of tasks are elevated with a handcrafted knife that is as beautiful as it is functional.