Yoshihiro Ginsan Mirror Polished Stain Resistant Steel Yanagi Sushi Sashimi Japanese Knife Ebony Handle(11.8"(300mm))

Blade Material: Ginsan Stain Resistant Steel / Edge Angle: Single Edged / Grade: Mirror Polished / Handle Shape: Octagonal / Handle Material: Ebony / HRC: 62-63 / Knife Style: Yanagi Sushi Sashimi Knife / Saya Cover: Magnolia Saya Cover / Stain Resistant: Yes / Ginsan blends traditional methods of knife making with modern metallurgy. Ginsan 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.Ginsan steel is forged by our master artisans to create traditional Japanese knives of the highest quality that provide peace of mind in high-paced environment. / Handcrafted in Japan with traditional techniques,our Yanagi has a completely flat grind on the front side (Shinogi),a concave grind (Urasuki),and a flat rim (Uraoshi) on the back.The combination of the Urasuki and Shinogi allow for the blade to cut food with minimal damage to the surface and cells,therefore not spoiling the texture and taste.The Uraoshi is the thin,flat rim that surrounds the Urasuki and enhances the strength of the blade at its otherwise vulnerable edges. / Proudly made in Japan and not mass produced.This knife is complimented with a traditional Japanese Wa-style handcrafted Octagonal Handle that is lightweight and ergonomically welds to the hand for seamless use.A protective wooden sheath called a Saya is included,which protects the knife and adds to its appearance when not in use. / 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.Do not use on objects such as bones, nutshells, and frozen foods.

• Blade Material: Ginsan Stain Resistant Steel / Edge Angle: Single Edged / Grade: Mirror Polished / Handle Shape: Octagonal / Handle Material: Ebony / HRC: 62-63 / Knife Style: Yanagi Sushi Sashimi Knife / Saya Cover: Magnolia Saya Cover / Stain Resistant: Yes / Made in Japan
• Ginsan blends traditional methods of knife making with modern metallurgy. Ginsan 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. Ginsan steel is forged by our master artisans to create traditional Japanese knives of the highest quality that provide peace of mind in high-paced environment.
• The Yanagi is a long slicing knife that was specifically 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.
• Handcrafted in Japan with traditional techniques, our Yanagi has a completely flat grind on the front side (Shinogi), a concave grind (Urasuki), and a flat rim (Uraoshi) on the back. The combination of the Urasuki and Shinogi allow for the blade to cut food with minimal damage to the surface and cells, therefore not spoiling the texture and taste. The Uraoshi is the thin, flat rim that surrounds the Urasuki and enhances the strength of the blade at its otherwise vulnerable edges.
• Proudly made in Japan and not mass produced. This knife is complimented with a traditional Japanese Wa-style handcrafted Octagonal Handle that is lightweight and ergonomically welds to the hand for seamless use. A protective wooden sheath called a Saya is included, which protects the knife and adds to its appearance when not in use. Every knife from Yoshihiro is handcrafted by master artisans creating a unique one-of-a-kind work of art.
• 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. Do not use on objects such as bones, nutshells, and frozen foods.