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Yoshihiro  |  SKU: YH-G3DBFLER-KYA270AB

Yoshihiro Ginsan Double Fuller K-tip Yanagiba 270mm Amboyna

$24,459.00 $28,775.00
Tax included Shipping calculated at checkout.
Detailed Specifications
Line Yoshihiro No Line
Profile Yanagiba
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 Sanami - Soft Iron Damascus Clad
Hardness (HRC) 60 - 62
Handle Amboyna Octagonal Horn
Region Sakai
Best for
  • Enthusiasts
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    • Free shipping for knives over AU$200 Australia wide.
    • World-wide shipping via DHL Express, 3 to 5 days.
    Discover the exquisite craftsmanship of the Yoshihiro Ginsan Double Fuller K-tip Yanagiba 270mm Amboyna, a premium Japanese kitchen knife designed for precision and elegance. This stainless steel blade features a Ginsan (Silver #3) steel composition, offering exceptional sharpness and corrosion resistance. The Amboyna octagonal horn handle provides a comfortable and secure grip, making it perfect for slicing sashimi and sushi with ease. Experience the perfect blend of traditional Japanese knife-making techniques and modern functionality with this stunning Yanagiba knife.

    Care Instruction
    1. Don't cut hard things! Japanese knives are brittle so bone hacking is a NO NO!
    2. Wash with neutral detergent after use, and wipe dry;
    3. Please don't wash knife with dishwasher, it will damage the wood handle;
    4. Be careful not to leave the knife close to a heat source for a long time;
    5. It is a lot more dangerous to cut with a blunt knife than a sharp knife!
    6. 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: Yanagiba

      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. This knife's design is not just about aesthetics but about fulfilling the precise requirements of Japanese cuisine, making it a vital tool for both amateur and seasoned chefs.

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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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