Experience the superior edge retention and sharpness of a high-carbon knife without the worry of discoloration or rust. This next-generation steel, born from recent advancements in metallurgy, is specifically designed to excel in high-paced, high-demand environments, eliminating the hassle of oxidation.

Ginsanko represents a revolutionary blend of traditional knife-making techniques and modern metallurgy. This innovative steel merges high-carbon components with stain-resistant metallic elements, achieving a remarkable Rockwell hardness of 62-63. The result is a unique combination of the time-honored attributes of traditional Japanese high-carbon knives and the durability of stainless steel. The term Hongasumi, meaning "true mist," describes the beautiful, mist-like patterns formed on the blade when Ginsanko (HRC 62-63) is forged with iron. Each knife is meticulously crafted by our master artisans, ensuring traditional Japanese craftsmanship and the highest quality, providing peace of mind in bustling kitchen environments.

Our Yoshihiro Mizu Yaki Hongasumi Ginsanko Stain Resistant Steel Yanagi features a beautifully handcrafted octagonal-shaped Shitan wood handle, elegantly complemented with water buffalo horn bolster. A protective wooden sheath, known as a Saya, is included to safeguard the knife while enhancing its aesthetic appeal when not in use.

The Yanagi is a long slicing knife meticulously designed for cutting thin slices of fish for sushi and sashimi. Its slender, elegant blade allows for smooth, uninterrupted strokes, preserving the integrity and freshness of each ingredient. As one of the most essential traditional Japanese knives, the Yanagi is a powerful addition to any chef's repertoire. Even the simplest tasks are elevated with this handcrafted knife, marrying exquisite beauty with unparalleled functionality.