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. Suminagashi translates as floating ink and refers to the beautiful marbled wave like patterns that extend through the blade from the tip to the heel, unveiling a new mosaic with every sharpening. Only the most skilled of artisans can forge together these metals in such complex puzzle piece formations to fashion knives of this caliber with the highest quality, blending aesthetics and performance. 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 Suminagashi Ginsanko knives are complimented with a traditional Japanese style handcrafted Premium Ebony wood handle affixed with a Water Buffalo horn bolster, and protective wooden sheath called a Saya, The Lacquered Magnolia Wood Blade Protector is brush coated with a layer of non-toxic lacquer made from organic tree saps in Japan. The lacquer coating provides resistance to unwanted odor, stain, and chips, all the while highlighting the beauty of the wood grain with exquisite effect Japanese Magnolia wood (Ho-no-ki), is often used to make Saya covers for traditional and Western-style knives. This is because it is soft, moisture resistant, and contains no strong resins that might cause corrosion in carbon steel. For safety, a peg is used to keep the blade and sheath in place.
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. 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.