Yoshihiro Hiryu Suminagashi Damascus Ginsan High Carbon Stainless Steel Kiritsuke Multipurpose Knife (7'' (180mm), Damascus, Ebony Handle)
Yoshihiro Hiryu Suminagashi Damascus Ginsan High Carbon Stainless Steel Kiritsuke Multipurpose Knife (7'' (180mm), Damascus, Ebony Handle)
Yoshihiro Hiryu Suminagashi Damascus Ginsan High Carbon Stainless Steel Kiritsuke Multipurpose Knife (7'' (180mm), Damascus, Ebony Handle)
Yoshihiro Hiryu Suminagashi Damascus Ginsan High Carbon Stainless Steel Kiritsuke Multipurpose Knife (7'' (180mm), Damascus, Ebony Handle)
Yoshihiro Hiryu Suminagashi Damascus Ginsan High Carbon Stainless Steel Kiritsuke Multipurpose Knife (7'' (180mm), Damascus, Ebony Handle)
Yoshihiro Hiryu Suminagashi Damascus Ginsan High Carbon Stainless Steel Kiritsuke Multipurpose Knife (7'' (180mm), Damascus, Ebony Handle)
Yoshihiro Hiryu Suminagashi Damascus Ginsan High Carbon Stainless Steel Kiritsuke Multipurpose Knife (7'' (180mm), Damascus, Ebony Handle)
Yoshihiro Hiryu Suminagashi Damascus Ginsan High Carbon Stainless Steel Kiritsuke Multipurpose Knife (7'' (180mm), Damascus, Ebony Handle)
Yoshihiro Hiryu Suminagashi Damascus Ginsan High Carbon Stainless Steel Kiritsuke Multipurpose Knife (7'' (180mm), Damascus, Ebony Handle)

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Yoshihiro Hiryu Suminagashi Damascus Ginsan High Carbon Stainless Steel Kiritsuke Multipurpose Knife (7'' (180mm), Damascus, Ebony Handle)

Product ID: 11422826

Condition: New
  • Ginsanko blends traditional methods of knife making with modern metallurgy. Ginsanko is a breakthrough in the incorporation of high carbon steel and stain resistant metallic elements. With a hardness on the Rockwell scale of 62-63, they offer a rare combination of traditional Japanese high carbon knives with stainless steel properties. The Yoshihiro Hiryu Ginsan Series has a higher level of finishing and polish than our standard Yoshihiro Ginsan knives.
  • The Kiritsuke is one of the most versatile and essential of all knives a cook can have. The blade of the Kiritsuke is wider and straighter than a standard chef knife while having a curved tip. The wideness of the knife with its straight end makes it suited for chopping vegetables while the long curved tip makes it suitable for cutting thin slices in meat or fish.
  • Suminagashi translates as floating ink and refers to the beautiful marbled wave like patterns that extend through the blade from the tip to the heel, unveiling a new mosaic with every sharpening. Only the most skilled of artisans can forge together these metals in such complex puzzle piece formations to fashion knives of this caliber with the highest quality, blending aesthetics and performance.
  • Proudly made in Japan and not mass produced. This knife is complimented with a traditional Japanese Wa-style handcrafted Octagonal Handle that is lightweight and ergonomically welds to the hand for seamless use. A protective wooden sheath called a Saya is included, which protects the knife and adds to its appearance when not in use. Excellent for both home chefs and professional chefs.
  • Traditional Japanese knife making values a sharp edge, which requires attention and care. Sharpening and honing should be done with only water whetstones. Hand wash and dry only, and do so immediately if working with acidic ingredients. Do not use on objects such as bones, nutshells, and frozen foods.

Original Product Guaranteed - Imported from USA


Knife Features→ Blade Material: Ginsan Stain Resistant Steel→Edge Angle: Double Edged→Grade: Hiryu Suminagashi Damascus Ginsan→Handle Shape: Octagonal→Handle Material: Ebony→HRC: 62-63→Knife Style: Kiritsuke Multipurpose Chef Knife→Stain Resistant: Yes→Saya Cover: Lacquered Saya Cover Ginsanko blends traditional methods of knife making with modern metallurgy. Ginsanko is a breakthrough in the incorporation of high carbon steel and stain resistant metallic elements. With a hardness on the Rockwell scale of 62-63, they offer a rare combination of traditional Japanese high carbon knives with stainless steel properties. The Yoshihiro Hiryu Ginsan Series has a higher level of finishing and polish than our standard Yoshihiro Ginsan knives.The Kiritsuke is one of the most versatile and essential of all knives a cook can have. The blade of the Kiritsuke is wider and straighter than a standard chef knife while having a curved tip. The wideness of the knife with its straight end makes it suited for chopping vegetables while the long curved tip makes it suitable for cutting thin slices in meat or fish.Proudly made in Japan and not mass produced. This knife is complimented with a traditional Japanese Wa-style handcrafted Octagonal Handle that is lightweight and ergonomically welds to the hand for seamless use. A protective wooden sheath called a Saya is included, which protects the knife and adds to its appearance when not in use. Excellent for both home chefs and professional chefs.Traditional Japanese knife making values a sharp edge, which requires attention and care. Sharpening and honing should be done with only water whetstones. Hand wash and dry only, and do so immediately if working with acidic ingredients. Do not use on objects such as bones, nutshells, and frozen foods.

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