Knife Yanagiba Knife Sashimi Knife 270mm Gin-san Stainless Steel Rosewood Shinogi Handle

Due to long-term storage, there are scratches on the blade. (Please refer to the 4th photo.)

The tip of the blade is also slightly bent. (Please refer to photos 10, 11, and 12.)

*Please only purchase if you understand that returns and exchanges are not accepted.

Gin-san steel is a traditional stainless steel that has long been used in the world of Japanese knives, and it is a material that has earned the trust of chefs for its sharpness, even in Japanese knives that demand excellent cutting performance.
Gin-san steel was developed by Hitachi Metals, the manufacturer of Yasuki steel such as Shirogami and Aogami, as a rust-resistant stainless steel. Gin-san steel is made by increasing the carbon content of this steel and raising its hardness.
It is a steel that stays sharp longer than other stainless steels, making it suitable for those who use knives for extended periods.

This knife is forged one by one by a blacksmith using Yasuki steel Gin-san No. 3, which is exceptionally sharp and rust-resistant. Forging increases hardness and makes the steel tough.
This toughness allows the blade to maintain its sharpness for a long time, which is why it is favored by professionals.

A Yanagiba knife is primarily used for slicing sashimi.
Sashimi is cut with a single, drawing motion, so the blade is long, slender, thin, and sharp, resulting in a clean cut.
It is also used for tasks such as skinning fish, in addition to slicing sashimi.
Professionals typically use longer Yanagiba knives around 300mm.
For home use, Yanagiba knives around 240mm are popular.

■ Product Name: Yanagiba Knife
■ Material: Gin-san Steel
■ Blade Length: 270mm
■ Blade Grind: Single Bevel (Right-handed)
■ Handle: Shitan Shinogi Handle

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