Yoshihiro Mizuyaki Hongasumi Ginsan High Carbon Stain Resistant Steel Yanagi-Kiritsuke Sushi Sashimi Japanese Knife Rosewood Handle

Experience the superior edge retention and sharpness of a high carbon knife without the worry of discoloration or rust. Our next-generation Ginsan steel, made possible by recent advancements in metallurgy, is engineered to perform in high-paced, demanding kitchens without the hassle of oxidation.

Ginsan merges traditional knife-making techniques with modern metallurgy, creating a revolutionary blend of high carbon steel and stain-resistant metallic elements. With a hardness rating of 62-63 on the Rockwell scale, Ginsan offers a rare combination of traditional Japanese high carbon knife qualities and the properties of stainless steel. The term Hongasumi, meaning “true mist,” describes the beautiful, mist-like patterns on the blade that form when Ginsan (HRC 62-63) is forged with iron. Our master artisans skillfully forge Ginsan steel to produce traditional Japanese knives of the highest quality, ensuring peace of mind in bustling kitchen environments.

The Yoshihiro Mizu Yaki Hongasumi Ginsan Stain Resistant Steel Yanagi-Kiritsuke features a traditional Japanese-style handcrafted Octagonal Shitan handle, elegantly affixed with an ebony bolster. Accompanying the knife is a protective wooden sheath called a Saya, which safeguards the blade while enhancing its aesthetic appeal when not in use.

Designed for precision, the Yanagi-Kiritsuke is a long slicing knife specifically tailored for cutting paper-thin slices of fish for sushi and sashimi. Its elegant, thin blade allows for long, uninterrupted strokes, preserving the integrity and freshness of the ingredients. As one of the most essential traditional Japanese knives, the Yanagi-Kiritsuke is a vital tool in the repertoire of many chefs. With each use, even the simplest tasks are elevated by a handcrafted knife that is both beautiful and functional.