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Kikuichi Yanagi Ginsan Sushi Knife

The Kikuichi history of fine craftsmanship dates back to 12th century Japan, when an ancestor became a swordsmith for the emperor, marking each sword with the monarch's chrysanthemum symbol. Today this proud tradition of metalwork continues with beautiful cutlery etched with this enduring emblem. Handcrafted in Japan, the yanagi is the classic Japanese knife used to prepare sushi and sashimi, slicing through delicate fish with precision and ease. Hand forged, hand sharpened and hand assembled in a traditional method involving a 40-step process. Blade features a core of ultrahard high carbon and stain resistant Ginsan steel. Ho wood handle and buffalo horn knife guard. Includes a handmade ho wood sheath for safe storage and to protect the sharp blade from contact. Blade bears the historic Kikuichi symbol of a chrysanthemum. 9 1/2" blade; 5 1/4"-long handle; 5 oz. Handcrafted in Japan.
Average Customer Rating:
3 out of 5
 out of 
(1 Review) 1
0 of 1(0%)reviewers would recommend this product to a friend.
Customer Reviews for Kikuichi Yanagi Ginsan Sushi Knife
Review 1 for Kikuichi Yanagi Ginsan Sushi Knife
3 out of 5
3 out of 5
January 14, 2017
Ability level:Advanced
Would You Recommend? No
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Good knife, but probably not the best choice
January 14, 2017
Kikuichi makes excellent knives. But this one is an unusual choice. It's a yanagiba, very specialized for slicing sashimi, but has features that limit its appeal in this purpose.
The ginsan-ko steel is stainless. Most sushi chefs prefer carbon steel blades, for their ease of sharpening. Ginsan steel can take an edge that's almost as fine as the best carbon steels, but it is very challenging to debur the edge. If you don't know what I'm talking about, do not buy this knife.
A ginsan yanagiba might appeal to a chef who works in a very corrosive environment, like by the sea. Otherwise, there would be few advantages.
The 240mm length is also curious. Most pros prefer 270mm or 300mm in this style knife.
If you're a beginner looking for a yanagiba, spend 1/3 this price on an entry level, 270mm white #2 steel yanagi. Buy it from someone who has an in-house knife master who can dress the bevel for you and give you some advice.
Pros: Quality
Cons: High-Maintenance, too short