Knife Features → Blade Material: Ginsanko Stain Resistant Steel
→Edge Angle: Single Edged
→Grade: Mirror Polished
→Handle Shape: Octagonal
→Handle Material: Ebony with Silver Ring
→Knife Style: Yanagi Sushi Sashimi Knife
→Saya Cover: Lacquered Magnolia Saya Cover
→Stain Resistant: Yes
Ginsanko blends traditional methods of knife making with modern metallurgy.Ginsanko is a breakthrough in the incorporation of high carbon steel and stain resistant metallic elements.With a hardness on the Rockwell scale of 63-64,they offer a rare combination of traditional Japanese high carbon knives with stainless steel properties.Ginsanko steel is forged by our master artisans to create traditional Japanese knives of the highest quality that provide peace of mind in high-paced environment.
Handcrafted in Japan with traditional techniques,our Yanagi has a completely flat grind on the front side (Shinogi),a concave grind (Urasuki),and a flat rim (Uraoshi) on the back.The combination of the Urasuki and Shinogi allow for the blade to cut food with minimal damage to the surface and cells,therefore not spoiling the texture and taste.The Uraoshi is the thin,flat rim that surrounds the Urasuki and enhances the strength of the blade at its otherwise vulnerable edges.
Proudly made in Japan and not mass produced.This knife is complimented with a traditional Japanese Wa-style handcrafted Octagonal Handle that is lightweight and ergonomically welds to the hand for seamless use.A protective wooden sheath called a Saya is included,which protects the knife and adds to its appearance when not in use.
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.Do not use on objects such as bones, nutshells, and frozen foods.
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