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 62-63, 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 62-63) 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 Mizu Yaki Hongasumi Ginsanko knives are complimented with a traditional Japanese style handcrafted Shitan wood handle affixed with a Water Buffalo horn bolster, and a protective wooden sheath called a Saya is included, which protects the knife and adds to its appearance when not in use. One of the most sought after of knives and fast becoming a new essential companion to the popular chefs knife is the traditional Japanese vegetable knife known as the Edo Usuba. The Edo Usuba is reminiscent of a small cleaver and has a blunt tip that comes in handy for such things as cutting the eye out of a potato. This knife is cherished for its ability to chop through root vegetables to thinly slicing delicate tomatoes. From prepping greens for a salad to chopping vegetables for a main dish, the simplest of tasks are elevated with a handcrafted knife that is as beautiful as it is functional. Japanese knives should always be sharpened and honed on premium quality Japanese water stones.