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A Japanese-style kitchen knife with a silver blade and a dark blue marbled handle, displayed diagonally next to its wooden sheath on a light wood grain surface.
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  • A Japanese-style kitchen knife with a silver blade and a dark blue marbled handle, displayed diagonally next to its wooden sheath on a light wood grain surface.
  • A Japanese-style kitchen knife with a long silver blade and a dark blue marbled handle, displayed diagonally next to its wooden sheath on a light wood grain surface.
  • A Japanese kitchen knife with a satin-finished silver blade and black kanji characters, resting diagonally on a light wood grain surface next to a wooden block.
  • A Japanese-style kitchen knife with a satin-finished silver blade and a cream-colored handle, resting diagonally on a light wood surface next to a branded wooden block.
  • A close-up of a Japanese-style kitchen knife blade resting diagonally on a light wood surface, with part of a wooden box engraved with the Onihishima Hayate logo visible in the upper right.
  • A Japanese-style honing steel with a silver blade and cream handle, shown diagonally on a light wood surface next to its wooden storage case. The case features a black logo for 'Daichi Shapite Tools'.
  • A close-up of a Japanese kitchen knife with a white handle and a silver steel blade, featuring black kanji characters engraved on the blade, resting on a light wood surface.
  • Five Japanese kitchen knives with dark blue and black marbled inlay handles and cream-colored end caps, arranged diagonally on a light wood surface.
  • A Japanese-style kitchen knife with a wooden handle and a dark blue marbled handle inlay, resting diagonally on a light wood grain surface. The handle features a black dragon logo.
  • A Japanese-style kitchen knife with a silver blade and a dark blue marbled handle, displayed diagonally next to its wooden sheath on a light wood grain surface.
  • A Japanese-style kitchen knife with a long silver blade and a dark blue marbled handle, displayed diagonally next to its wooden sheath on a light wood grain surface.
  • A Japanese kitchen knife with a satin-finished silver blade and black kanji characters, resting diagonally on a light wood grain surface next to a wooden block.
  • A Japanese-style kitchen knife with a satin-finished silver blade and a cream-colored handle, resting diagonally on a light wood surface next to a branded wooden block.
  • A close-up of a Japanese-style kitchen knife blade resting diagonally on a light wood surface, with part of a wooden box engraved with the Onihishima Hayate logo visible in the upper right.
  • A Japanese-style honing steel with a silver blade and cream handle, shown diagonally on a light wood surface next to its wooden storage case. The case features a black logo for 'Daichi Shapite Tools'.
  • A close-up of a Japanese kitchen knife with a white handle and a silver steel blade, featuring black kanji characters engraved on the blade, resting on a light wood surface.
  • Five Japanese kitchen knives with dark blue and black marbled inlay handles and cream-colored end caps, arranged diagonally on a light wood surface.
  • A Japanese-style kitchen knife with a wooden handle and a dark blue marbled handle inlay, resting diagonally on a light wood grain surface. The handle features a black dragon logo.
Yoshihiro Hongasumi Ginsanko High Carbon Stain Resistant Sujihiki Slicer Chef Knife Ocean Blue Stabilized Handle (Blade Length: 270mm)

Yoshihiro Hongasumi Ginsanko High Carbon Stain Resistant Sujihiki Slicer Chef Knife Ocean Blue Stabilized Handle (Blade Length: 270mm)

SKU:
AGIWASU270IVBMO
$599.99
$599.99
Blade Length 10.5" (270mm)
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62-63 HRC
Yes
Free Magnetic Oak Saya Included

Blade Hardness

HRC (Rockwell Hardness) measures how hard the blade's steel is. Kitchen knife steel typically falls in the high-50s to mid-60s on this scale. Harder steel is built to hold a fine edge over long use, while softer steel favors flexibility and easy resharpening. The right HRC depends on the steel and design, not a single higher-is-better number.

Stain Resistant

This steel resists rust and staining from moisture and acidic foods, making it easy to maintain with routine care.

Saya Cover

This knife comes with its saya cover included at no additional cost, shaped to its exact blade for the same custom fit customers pay extra for on other knives.
Full Specifications

Blade

Knife Type
Sujihiki (Slicer Knife)
Primary Use
Slicing & carving (meat or fish)
Blade Metal
Ginsan (Silver 3) Steel
Grade
Hongasumi
Construction
Clad (San Mai)
Blade Hardness
62-63 HRC
Blade Edge Type
Double Bevel
Blade Finish
Plain
Stain Resistant
Yes

Handle

Handle Material
Stabilized Maple Burl (Ocean Blue)
Handle Shape
Octagonal
Bolster Material
Alternative Ivory
Tang Type
Partial Tang
Product Details

Ginsanko knives are crafted using a unique blend of traditional Japanese knife-making techniques and advanced modern metallurgy. This remarkable steel combines high-carbon steel with stain-resistant metallic elements, delivering an exceptional balance of strength and resilience. With a Rockwell hardness of 62-63, Ginsanko knives offer a rare fusion of traditional high-carbon knife attributes with stainless steel properties, making them ideal for both beauty and practicality. The Hongasumi finish, or "true mist," creates stunning mist-like patterns on the blade as Ginsanko is forged with iron, enhancing the elegance and sophistication of each knife. Forged by master artisans, these knives embody excellence and provide peace of mind even in the most fast-paced kitchens.

Among the most indispensable tools in a chef's collection is the Sujihiki knife, a Japanese slicing knife celebrated for its versatility and precision. The Sujihiki's long, narrow blade glides effortlessly through meats and vegetables, preserving each ingredient's freshness and texture. This slicer excels at various tasks, from carving large roasts to producing paper-thin slices of cucumbers or smoked salmon.

From preparing delicate filets fresh from the fishmonger to carving a golden roast chicken, every cooking task is elevated with a handcrafted Yoshihiro knife. Each knife is a unique work of art, carefully crafted by master artisans, blending functional precision with timeless beauty.
Care & Origin
Country of Origin
Japan
Care Instructions
Hand wash only.
Dry immediately.
Avoid the dishwasher.
Sharpening Method
Sharpen by hand using whetstones. Do not use honing rods.

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