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Jikko Shoren 270mm Kiritsuke Yanagi Ginsanko

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$490.00
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$490.00
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Trade in kiritsuke yanagi in unused condition with original packaging. This stainless steel knife came to us in brilliant condition and is listed as received. D-shape handle is made from magnolia and horn.

Sushi Specialty

Designed specifically for slicing raw fish and sushi preparation.

Right-Handed

Made for use in the right hand.

Yanagi

A long, single-bevel slicing knife used for sashimi and delicate fish work. It’s hollow-backed (concaved) grind is designed to reduce dragging and pulling for smooth, clean cuts in one motion to preserve texture.

Listed Length: 270mm
Total Length:
Edge Length:
Heel Height:
Spine Thickness:
Weight:
Orientation: Right-handed

Blade Type: Stainless Steel
Steel Type: Ginsanko (Silver #3)
Steel Hardness (HRC):
Reactive: Less Attention
Handle Type: Japanese (wa)
Handle Material: Ho (Magnolia) & Horn Ferrule

  • This is a stainless steel knife made specifically for use in the left or right hand. Be sure to check handedness before purchase.
  • Hand wash and towel dry immediately after use. Do not use a dishwasher or air dry. Regular neglect can lead to oxidation.
  • Remove any surface rust with a light abrasive.
  • Avoid lateral pressure or forceful use—this can damage both the edge and the ura (flat side).
  • Avoid bones to avoid damage.
  • Use only on wooden cutting boards.

Fine Single Bevel

Sharpen on whetstones starting around 1000 grit for micro-bevel work or use a full progression from 400-6000/8000 when lowering the kireba. Don't over-sharpening the ura; only work long enough to flip the burr and polish. Do not use honing rods; instead, strop for burr removal and for as-needed edge maintenance with a borachrome (medium-fine finish) or chromium (fine finish).