The Kikuichi Ginsan Yanagi Knife is designed especially for preparing sushi and sashimi, and slicing raw fish and seafood. The long narrow blade is a single bevel, angled on one side and flat on the other for more precise cutting.
Kikuichi bladesmithing began in the 13th century, creating Samurai swords for the Japanese emperor. Kikuichi has been making kitchen cutlery for 150 years, with the royal symbol of the chrysanthemum on all blades. The Kikuichi Ginsan series is equally suitable for home and professional use. This blade features Silver 3 steel, which combines a variety of elements -- carbon, chromium, manganese, phosphorus, sulfur, and silicon -- to yield a steel that is high performance yet practical. For this blade, two types of Silver 3 steel are hand-forged, using harder steel for the edge and softer steel for the spine and tang. A Rockwell hardness of 60-62 ensures exceptional edge retention, and the blade is hand engraved with the Kikuichi chrysanthemum logo. The D-shaped wa handle is made from ho wood, with a water buffalo horn ferrule.