Yoshihiro Gintsuru Ginsan Stainless Steel Yanagi Kiritsuke Sushi Sashimi Japanese Knife Octagon Ebony Handle with Sterling Silver ring

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日本製 Made in Japan
$1,150.00 $899.99
Product Code: GTYK270SVEH
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In Stock

日本製 Made in Japan

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Enjoy the superior edge retention and sharpness of a high carbon knife without the apprehension of discoloration or rust. This next generation steel, made possible by recent advancements in metallurgy, was developed to perform in high paced, high demand workplaces without the hassle of oxidation.

Description

  • Gintsuru Yanagi Kiritsuke sushi knife with Ginsan High Carbon steel blade
  • Single-edged blade
  • Octagonal, Premium Ebony handle
  • Lightweight and well balanced
  • Superior sharpness and durability
  • Handcrafted in Japan
  • 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.

    Our Yoshihiro Gintsuru Ginsan Steel knives are complimented with a traditional Japanese style handcrafted Ebony wooden handle affixed with double Water Buffalo horn bolster sterling with silver ring, and a protective wooden sheath called a Saya is included, 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. 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 Kiritsuke is slightly heavier with a with a blade that is wider and a spine that is thicker. The sword tip helps balance the weight of the knife and is recommended for chefs who are interested in a Yanagi but have a smaller working space. Even the simplest of tasks are elevated with a handcrafted knife that is as beautiful as it is functional.

    Care & Sharpening:Traditional Japanese knife making values a sharp edge, which requires attention and care. Sharpening and honing should be done with only water whetstones. Hand wash and dry only, and do so immediately if working with acidic ingredients. Only use on boneless flesh of fish.

    Additional information

    Knife Size

    10.5" (270mm), 11.8" (300mm)

    Knife Style

    Yanagi Kiritsuke

    Bolster Material

    Water Buffalo Horn (color varies)

    Handle Shape

    Octagonal

    Handle Material

    Ebony

    Blade Material

    Ginsan

    Edge Angle

    Single Edged

    HRC

    63-64

    Saya Cover

    Lacquered Magnolia Wood

    Stain Resistant

    Yes

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