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 back 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 very best 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 Octagonal Shaped Shitan wood Deal with affixed with a Shitan rosewood bolster, and a protective wooden sheath referred to as 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 used to be designed to cut thin slices of fish for sushi and sashimi. The wonderful thing about its elegant thin blade is its ability to slice through an ingredient in long uninterrupted strokes, preserving its integrity and freshness. The Yanagi is among the most essential of traditional Japanese knives and is a powerful component in the repertoire of many chefs. Even the most straightforward of tasks are elevated with a handcrafted knife that may be as beautiful as it is functional.
Grade: Hongasumi Mizu Yaki Ginsanko / Knife Type: Yanagi (Sushi Sashimi Chef ) Knife
Steel Type: Ginsanko High Carbon Stain Resistant Steel
Blade: Single-Edged / Blade Length: To be had in 9.5″(240mm), 10.5″ (270mm), 11.8″(300mm), 13″(330mm)
BOLSTER: Shitan Bolster / Deal with Material: Octagonal Shitan Rosewood
Hardness Rockwell C scale: 62-63 / Saya Cover : Included