Goh Umanosuke Yoshihiro Ginsan (Silver #3) Mirror 330mm Yanagiba with Ironwood Handle with Saya

This Yoshihiro Yanagiba is handcrafted by Igarashi Nori using Ginsan steel, and heat-treated to 61-62 HRC for superb edge retention. The mirror-polished blade features a sophisticated hon kasumi polish, and is fitted with a rectangular western styled handle made of desert ironwood. Comes with a saya made of Japanese Ho-wood. Only one available.

Spec:

• Origin (Made in): Sakai, Osaka Prefecture, Japan
• Brand: Yamawaki Hamono
• Craftsman: Igarashi Nori 五十嵐 宣
  
• Knife Type: Yanagiba
• Blade
• Construction: Awase (Kasumi)
• Grind: Single Bevel (Right-handed)
  
• Hagane (Core Steel): Ginsan (Silver #3)
• Jigane (Cladding): Stainless Steel
• Hardness: 61-62 HRC
• Hand-forged, hand-grinded, hand-sharpened
• Blade Finishes:
• Kyomen (Mirror)
• Hon Kasumi Polish
• Blade Length: 330mm (13.0")
• Blade Height (at heel): 38mm
• Spine Thickness
• Above heel: 4.1mm
• Middle: 3.8mm
• Handle
• Premium Custom Handle
• Shape: Western-shaped
• Material: Desert Ironwood
• Bolster: Silver
• Length: 136mm
• Overall Length: 471mm
• Weight: 329g (11.61oz)
• Comes with Magnolia Saya 
• Hand Chiselled Mark (Front): In Japanese Kanji "Goh Umanosuke Yoshihiro Made" (郷右馬允義弘造)
• Mark (Back):  In Japanese Kanji "Silver ; Guarantee" (白銀 保証)

About Yoshihiro 義弘 / Yamawaki Hamono 山脇刃物

Established in 1927 in Sakai Japan, Yamawaki Hamono produces knives under the "Yoshihiro" and "Goh Umanosuke Yoshihiro" brands, named after a famous swordsmith of the Kamakura period. Having mastered mizu-Honyaki process, the most challenging construction and treatment, Yamawaki Hamono combines Sakai's centuries-long history of knife making knowhow with newer technologies to create superior chef knives. The current owner of the Yamawaki Hamono - Mr. Ryoyo Yamawaki - is also a lecturer at several culinary schools. Having apprenticed under Sakai blacksmiths, the new generation craftsmen Igarashi Nori and Masaya Shimizu lead the Yamawaki workshop to create incredible knives that are well recognised among Sakai artisans.

Care:

Ginsan (Gin3 or Silver #3) is stainless carbon steel, with 14% added Chromium. Retaining the character of Japanese carbon steel, with a similar hardness of Shirogami #2, Ginsan is stainless. Its edge retention is only slightly inferior to Shirogami #2, but the fact that it combines ease of sharpening, carbon steel character as well being stainless makes it a great choice for those who wish to have a Japanese carbon steel knife that is easy to maintain.

Cutting Surface:

Recommended cutting surface: wood, rubberized boards and high-end composites, and quality plastics such as polyethene make acceptable cutting surfaces, and will help protect and prolong knife’s edge. AVOID glass, metal, countertops, and other rigid, non-forgiving surfaces.

Sharpening:

We recommend sharpening all quality Japanese knives on whetstones, as we believe they yield the best results for your knives.