Tsunehisa ginsan yanagiba 270mm

• Crafted in Tosa, Japan for the Tsunehisa brand
• 263mm / 10.35" blade made from Ginsan (Silver#3) stainless steel
  
• Long, narrow blade minimizes friction, allowing for smooth, single-stroke cuts with clean precision
• Migaki finish provides a sleek, polished appearance
• Full stainless for easy maintenance 
• Fitted with an octagonal magnolia handle and buffalo horn ferrule
• Single bevel edge, suitable for right-handed users

The Tsunehisa ginsan yanagiba 270mm is a handcrafted Japanese knife with a 270mm blade, offering ample length for smooth, single-stroke cuts. Crafted from Hitachi's Ginsan stainless steel, the knife combines the sharpness and ease of sharpening typically associated with carbon steel, while maintaining the corrosion resistance of stainless steel. 

This yanagiba knife excels in traditional Japanese cuisine, particularly for creating thin, uniform slices of raw fish for sashimi and sushi. Its long, narrow blade minimizes friction during slicing, resulting in clean and precise cuts. At 270mm, it's suitable for home cooks and professional sushi chefs working in limited kitchen spaces, offering a balance between performance and maneuverability.

⎯
Brand: Tsunehisa
Producing Area: Tosa, Japan 
Knife type: yanagiba
Use: Specialized knife for slicing raw fish
Finish: migaki
Core steel: Ginsan (Silver#3)
Steel type: stainless
Cladding: stainless clad

Overall length: 418mm
Blade length (heel to tip): 263mm / 10.35"
Blade height at the heel: 34.7mm
Spine thickness at the handle: 4.0mm
Spine thickness at the heel: 3.5mm
Spine thickness midway: 3.1mm
Spine thickness 1cm from the tip: 1.2mm
Weight: 185g
Edge/bevel: single bevel
Handle: octagonal magnolia with buffalo horn ferrule
Hand orientation: right-handed
Saya/ sheath: Not included
⎯

Note:
a. For the care and maintenance of Japanese knives, such as this Tsunehisa ginsan 270mm yanagiba knife, please refer to our care guide below.
b. Please be aware that slight measurement variations are typical in handcrafted Japanese kitchen knives.
c. Similarly, it's common for these handcrafted knives to have minor cosmetic variations, such as light surface marks or fine scuffs.

··•··