Minonokuni Gin-San 9.4-inch (240mm) Yanagi

Specifications

• Series: Minonokuni Gin-San
• Shape: Yanagi (single-bevel sushi and sashimi slicer)
• Blade length: 240mm (9.4 inches)
• Steel: Gin-san (Silver #3) stainless steel edge in kasumi construction, jacketed in a softer SUS405 stainless steel
• Hardness: 60-62 HRC
• Grind: Single bevel with an urasuki (hollow-ground) back, ground for right-handed use
• Handle: Shou sugi ban (flame-burnt) chestnut wood with a buffalo horn ferrule
• Item number: Silver-1632
• Made in: Japan

Gin-San Yanagiba Sizes

Single-Bevel Lines Compared

About a Hand-Forged Knife

Each Gin-san knife is hammer-forged by hand rather than stamped or cut by machine. Forging marks, slight unevenness in the kasumi finish and small differences between one knife and the next are part of that work, and they do not affect the edge.

Before First Use

Wash the blade in warm, soapy water and dry it thoroughly. The knife arrives sharp, and a few strokes on a fine waterstone will refine the edge to the cook’s preference.

Tips for Best Results

• Slice with one long pull from heel to tip; avoid sawing or pressing down.
• Wipe the blade between slices so fish does not dry on the steel.
• Never cut through bone or frozen fish with a yanagi.
• Sharpen the bevel side on waterstones and flatten the burr with light strokes on the back only.

Care

• Hand wash and dry the knife after use. Do not put it in a dishwasher or leave it to soak.
• Gin-san is a stainless steel and resists rust, but drying the blade keeps the edge and the wooden handle in good condition.
• Store the knife in a block or on a magnetic strip so the edge does not touch other utensils.