Yoshihiro | SKU: YH-G3DBFLER-KYA270AB

Yoshihiro Ginsan Double Fuller K-tip Yanagiba 270mm Amboyna with Saya

$32,488.00

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St Peters, NSW —
2 Bishop St, Unit 2, St Peters NSW 2044
+61 2 8234 8818
Crows Nest, NSW —
107 West St, Shop 1, Crows Nest NSW 2065
+61 2 8234 8848
Pickup only
Prahran, VIC —
180 Commercial Road, Shop 1, Prahran VIC 3181
+61 3 8199 9948
Pickup only

Detailed Specifications

Line	Yoshihiro No Line
Profile	K-tip Yanagiba / Sashimi Knife
Bevel Type	Single Bevel
Weight	216 g 7.62 oz
Edge Length	34 mm .1.34 inch
Heel Height	263 mm .10.35 inch
Width @ Spine	4.1 mm 0.16 inch
Width @ Mid	3.9 mm 0.15 inch
Width @ 1cm from Tip	0.7 mm 0.03 inch
Steel	Ginsan / Silver #3 \| Stainless
Blade Construction	Sanmai - Soft Iron Damascus Clad
Hardness (HRC)	60 - 62
Handle	Amboyna Octagonal Horn
Region	Sakai
Best for	Enthusiasts

Free shipping for knives over AU$200 Australia wide.
World-wide shipping via DHL Express, 3 to 5 days.

This Yoshihiro 270mm K-tip Yanagiba is a single-bevel sashimi knife featuring Ginsan stainless steel and an Amboyna handle, best fit for users preparing raw fish who require corrosion resistance in a traditional profile. Forged in Sakai by Yamawaki Hamono, this blade carries Sakai Wazashu certification and represents the maker's established production standards since 1927. The K-tip variant provides a defined tip section that facilitates fine cutting tasks alongside standard long-draw slicing motions for sashimi and seafood preparation.

The Ginsan steel core measures 60-62 HRC and offers stainless properties with a fine grain structure suitable for achieving sharp edges. This san-mai construction features soft iron Damascus cladding and includes double fullers along the blade face. The knife weighs 216g with a spine thickness of 4.1mm at the heel, tapering to 0.7mm at the tip. An Amboyna wood handle is fitted to the tang, and the knife is supplied with a protective saya for storage.

Care Instruction

Don't cut hard things! Japanese knives are brittle so bone hacking is a NO NO!
Wash with neutral detergent after use, and wipe dry;
Please don't wash knife with dishwasher, it will damage the wood handle;
Be careful not to leave the knife close to a heat source for a long time;
It is a lot more dangerous to cut with a blunt knife than a sharp knife!
It is best to sharpen a Japanese knife regularly on a waterstone.

Yoshihiro

Forged in Sakai, Japan's legendary knife-making capital, Yoshihiro carries the soul of swordsmith Go Umanosuke Yoshihiro (郷右馬允義弘) since 1927. Crafted by Yamawaki Hamono, this brand embodies Sakai's relentless pursuit of perfection. Yoshihiro is revered for its mastery of mizu-honyaki – an exceptionally demanding water-quenching technique yielding blades of unparalleled hardness, resilience, and a breathtaking natural hamon line.

Each knife reflects generations of Sakai artistry: hand-forged, meticulously hand-sharpened, and blending centuries-old techniques with precise modern technology. From rustic kurouchi finishes to elegant Damascus cladding over core steels like VG-10 or White #1, Yoshihiro offers uncompromising sharpness and balance. Favored by global chefs and connoisseurs, these aren't just tools; they're functional heirlooms connecting your kitchen to the legacy of the samurai swordsmith whose name they bear.

Profile: K-tip Yanagiba

Sashimi Knife
The Yanagiba, often simply called Yanagi, stands as a quintessential knife in the Japanese culinary realm, specifically designed for the artful preparation of sashimi, sushi, and sliced raw fish and seafood. As a member of the Sashimi hōchō family, it is celebrated for its long, slender blade that ensures precision cuts with minimal effort. Blade lengths start at approximately 210mm and can extend up to 360mm, with the 240mm and 270mm sizes being the most favored for home use, while professional kitchens frequently opt for 300mm and larger. The Kiritsuke variant of Yanagiba has a even flatter profile and a more clearly defined tip, this design not only enhances the slicing capability of the Yanagiba, but also enables it to do more fine cuttings with the front section of the knife. In high end Omakase restaurants, we can often see the chefs produces Sashimi with a Kiritsuke Yanagiba then turn around to cut up various vegetables, produces and decorations with the same knife, which really shows the precision and versatility of this design.
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Steel: Ginsan / Silver #3
Ginsan steel, also known as Silver 3 or G3 steel, is a type of stainless steel used in high-quality kitchen knives. It is appreciated for its ability to offer the traditional feel and sharpness of carbon steel while providing the corrosion resistance of stainless steel. Ginsan steel contains a moderate amount of carbon, chromium, and other alloying elements that ensure a good balance between edge retention and ease of sharpening. This steel is particularly favored for its fine grain structure, which allows for a very sharp edge, and its resistance to rust makes it a popular choice among professional chefs and home cooks who seek the performance of carbon steel without the maintenance challenges. Ginsan steel knives are known for their durability, ease of care, and excellent cutting performance, making them a preferred option for those looking for high-quality stainless steel cutlery.
Manufacturer:
- Hitachi Special Steel, Japan
Nature: Stainless
Hardness: 60- 62
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Handle Specs
Profile: Octagonal WA
Material:
- Ambonya Burl
TBA
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