Ginsan blends traditional methods of knife making with modern metallurgy. Ginsan is a breakthrough in the incorporation of high carbon steel and stain resistant metallic elements. With a hardness on the Rockwell scale of 61, they offer a rare combination of traditional Japanese high carbon knives with stainless steel properties. 

Our Yoshihiro Ginsan Steel knives are complimented with a traditional Japanese style handcrafted Ebony wooden handle affixed with double Water Buffalo horn bolster, and a protective wooden sheath called a Saya is included, which protects the knife and adds to its appearance when not in use.

The most versatile and essential of all knives a cook can have is a Japanese chefs knife known as a Gyuto knife. Preparing delicious meals starts with taking wholesome ingredients and using the best tools such as a high quality chefs knife to make every meal into something special. From dicing, slicing, and chopping fresh produce from a farmers market to carving a roast chicken straight from the oven, even the simplest tasks are elevated with a handcrafted knife that is as beautiful as it is functional.

Care & Sharpening:Traditional Japanese knife making values a sharp edge, which requires attention and care. Sharpening and honing should be done with only water whetstones. Hand wash and dry only, and do so immediately if working with acidic ingredients. Only use on boneless flesh of fish.