Korin Ginsan-ko Yanagi 9.4"
Description
About Korin Ginsanko
The yanagi is used to slice boneless fish fillets into sashimi and toppings for sushi. The graceful, long and thin blade is designed to cut slices in one drawing stroke, which applies minimal pressure on the flesh of the fish to avoid stress and cell destruction. Different cutting techniques are used with the yanagi to enhance the aesthetics and the flavors of the fish. There are several variations of fish slicers that are all used in different situations and regions, however the yanagi style is the most widely used. Originated in Kansai (Osaka) region.
Left-handed knives are not available for this line.
Country of Origin: Japan
Specifications
| Style | Yanagi |
|---|---|
| Steel Type | Stain-Resistant Steel |
| Steel Material | Ginsanko |
| Classification | '- |
| Saya Cover | Magnolia Wooden Cover Included |
| Knife Bevel | Single Sided |
| Handle Material | Japanese Yew Wood |
| Bolster Material | Water Buffalo Horn (Bolsters are made from natural horn therefore colors may vary) |
| HRC | 60 |
Use
General knife care tips and warnings
- Never wash knives in the dishwasher
- Stain-resistant knives are not stainless.
- Improper care will result in rusting and chipping.
- Please wipe knives dry after use to prevent rusting.
- Western style knives sold at KORIN have significantly thinner blades than typical Western knives. Use of honing steels or sharpening machines may result in chipping.
- We advice all customers to always use sharpening stones to sharpen or hone knives.
For more information, please check our page on sharpening tips.