Enjoy the superior edge retention and sharpness of a high carbon knife without the apprehension of discoloration or rust. This next generation steel, made possible by recent advancements in metallurgy, was developed to perform in high paced, high demand workplaces without the hassle of oxidation.

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 62-63, they offer a rare combination of traditional Japanese high carbon knives with stainless steel properties. Hongasumi translates as true mist and refers to the beautiful mist like patterns on the blade that are formed when Ginsan (HRC 62-63) is forged with iron. Ginsan steel is forged by our master artisans to create traditional Japanese knives of the highest quality that can provide peace of mind in high paced environments.

Our Yoshihiro Mizu Yaki Hongasumi Ginsan Stain Resistant Steel Yanagi are complimented with a traditional Japanese style handcrafted Octagonal Shaped Shitan handle affixed with an ebony 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 Yanagi is a long slicing knife that was designed to cut thin slices of fish for sushi and sashimi. The beauty of its elegant thin blade is its ability to slice through an ingredient in long uninterrupted strokes, preserving its integrity and freshness. The Yanagi is one of the most essential of traditional Japanese knives and is a powerful component in the repertoire of many chefs. Even the simplest of tasks are elevated with a handcrafted knife that is as beautiful as it is functional.