Enjoy the superior edge retention and sharpness of a high carbon knife without the worry of discoloration or rust. This next-generation Ginsan steel, developed through recent advancements in metallurgy, is designed to excel in high-paced, demanding workplaces while eliminating the hassle of oxidation.

Ginsan merges traditional knife-making techniques with modern metallurgy, creating a groundbreaking combination of high carbon steel and stain-resistant metallic elements. With a hardness rating of 62-63 on the Rockwell scale, it offers a unique blend 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 formed when Ginsan (HRC 62-63) is forged with iron. Our master artisans skillfully forge Ginsan steel to create traditional Japanese knives of the highest quality, providing peace of mind in bustling kitchen environments.

The Yoshihiro Ginsan Sakimaru Takobiki knife features a traditional Japanese-style premium Ebony handle, complemented by a protective wooden sheath known as a Saya, which safeguards the blade and enhances its appearance when not in use.

Designed specifically for precision, the Takobiki is a long slicing knife crafted for producing paper-thin slices of fish for sashimi. Its blunt tip is particularly useful for cutting the long tentacles of octopus. The Takobiki is longer and thinner than a Yanagi, allowing it to glide through ingredients in long, uninterrupted strokes, preserving their integrity and freshness.