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.
- Use & Care
- Always use caution when handling sharp objects.
- Avoid cutting on hard surfaces such as stone, metal and glass.
- Cutting frozen food or bone will damage high-carbon-steel knives.
- Store knife in sheath to protect its edge and prevent injury.
- Hand-wash in warm water with mild detergent. Rinse and dry immediately.
- Sharpen your knife at home using a waterstone or have it sharpened by a professional.
This item will be shipped directly from the manufacturer and is not eligible for rush shipping. Please allow up to one week for delivery.
The shipping rate varies depending on your order total and shipping destination. View Shipping Options and Charges.
At Williams Sonoma, we take great pride in the quality and craftsmanship of our products. Attention to design, materials, safety and construction are our priority. Upon receipt, please inspect your purchase and notify us of any damage; we will arrange for a prompt replacement.
If within 30 days, you are dissatisfied for any reason, you may return your purchase for a refund of the merchandise value. An original receipt or gift receipt is required for all returns and exchanges. Returns with a gift receipt will be refunded in the form of a Merchandise Credit for the amount indicated on the gift receipt. Returns with original receipt will be refunded in the original form of payment, cash and check refunds over $100 will be issued as a company check (may take 14 business days from time of request).
For all cutlery returns (knife sets, single knives, cutting boards, knife sharpeners, and knife storage) please contact us at 888.922.4108 to initiate the return.
We cannot accept returns on monogrammed, personalized, special-order items, custom upholstery, food, items shipped direct from the vendor, or on items damaged through normal wear and tear. Final sale items ending in .97 or .99 cannot be returned.
For returns of items purchased from your Williams Sonoma Gift Registry, we will gladly provide a refund or exchange for the merchandise within 90 days of your event or within 90 days of purchase, whichever date is later. View Full Returns Policy.
- Free Knife Sharpening in Stores
Working with a sharp knife is safer, more effective and much less tiring than trying to cut and slice with a dull one. To ensure top performance, bring your favorite knife into your local store and one of our cutlery experts will give it a fresh, new edge using our precision equipment. The first knife is free; each additional knife is just $5.
Our stores also offer knife demonstrations to teach you the correct grip, positioning and basic knife techniques and can help you find the perfect cutlery for your needs – just ask a store associate for assistance.
Rated 3 out of 5 by PRaphael from Good knife, but probably not the best choice 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.Date published: 2017-01-14