Kikuichi Yanagi Ginsan Sushi Knife

The single-bevel design is essential for sashimi and sushi preparation because it creates a cleaner, more precise cut. It allows the blade to glide through raw fish without tearing the delicate flesh, resulting in a smooth, professional-grade finish.

Silver 3 steel is a high-performance stainless steel, meaning it offers significantly better corrosion resistance than traditional high-carbon steels. While it is much easier to maintain, you should still hand-wash and dry the blade immediately after use to ensure it stays in top condition.

The traditional D-shaped handle is designed to fit naturally into the palm of your hand, providing a secure and ergonomic grip. Note that this shape is specifically contoured for right-handed users, which helps guide the blade at the correct angle for precise slicing.

While this knife is a specialist tool designed for slicing raw fish and seafood, its length and sharpness make it excellent for other precision tasks like slicing cooked meats or trimming vegetables. However, it is not intended for heavy-duty chopping or cutting through bones, which could damage the fine edge.

With a hardness of 60-62 HRC, this blade holds an edge exceptionally well, but it requires proper care. We recommend using high-quality Japanese whetstones to maintain the single-bevel edge, as pull-through sharpeners or honing steels can easily damage the geometry of the blade.

No, this knife is not dishwasher safe. The high-heat environment, harsh detergents, and abrasive water jets of a dishwasher can damage the delicate edge and cause the natural wood handle to warp or crack.