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Yahiko Ginsan Nashiji Hand Engraved Gyuto 240mm. There are a few things that separate good knives from average knives: steel quality, edge grinds, comfortable handles, good fit and finish, and nice packaging all contribute to making a knife that rises to the top. This line hits the mark. The steel used is Ginsan stainless, which is high quality stainless steel, and the finish is called nashiji (translates to "pear skin"). You can see from the photos this knife is a stunner. The details are all looked after too. Our friend Akane san, hand engraved each knife and she also did the beautiful calligraphy for the Yahiko logo on the box. All in all we're thrilled with these knives! The blade guard is the best fit for a blade protector. Our sayas don't fit well.
Knife Line: Yahiko
Construction: Forged, San Mai
Edge Steel: Ginsan Stainless Steel
Cladding: Stainless Steel
Finish: Nashiji
Edge Grind: Even - 50/50
Engraving: Hand Engraved by Akane
Handle: Octagonal Sakura (Cherry Wood)
Ferrule: Pakkawood
Weight: 5.7 oz (162 g)
Blade Length: 247 mm (9.72 in)
Total Length: 409 mm
Spine Thickness at Base: 2.0 mm
Blade Height: 48.5 mm
HRC: 61-62
Reviews
7 review(s) WRITE A REVIEW (Reviews are subject to approval)
Slicing air, December 1, 2024Posted By: George
It took me a while to sharpen it up (maybe I'm not very good), but I finally got it to an acceptable 70-80 BESS. What really surprised me was how it just push-cut *dropped* through an onion. No other knife I've used has done that. And not just for one slice, for seven or eight slices, all the same effortless. This is not a small knife, btw. For reference: 1k, 12 degree bevel; 3k Naniwa, 4k MD, 8k Imanishi, leather strop. I may go back for a 10k and 20k for grins, to see if I can get 35 BESS. I'm sure that's there, for this knife. My first wa handle forged. Amazed at how it slices.
It took me a while to sharpen it up (maybe I'm not very good), but I finally got it to an acceptable 70-80 BESS. What really surprised me was how it just push-cut *dropped* through an onion. No other knife I've used has done that. And not just for one slice, for seven or eight slices, all the same effortless. This is not a small knife, btw. For reference: 1k, 12 degree bevel; 3k Naniwa, 4k MD, 8k Imanishi, leather strop. I may go back for a 10k and 20k for grins, to see if I can get 35 BESS. I'm sure that's there, for this knife. My first wa handle forged. Amazed at how it slices.
Awesome!, November 6, 2024 Great recommendation, May 17, 2024Posted By: Nathan H
1 people found this review helpful
This was a recommendation from Mark as I asked for a good butternut squash knife. I got the finish sharpening (recommend to everyone!) and have been using for so much more than squash now. Great looking, substantial blade construction, and excellent to use. I liked it at first but now love it, very happy with this one!
1 people found this review helpful
This was a recommendation from Mark as I asked for a good butternut squash knife. I got the finish sharpening (recommend to everyone!) and have been using for so much more than squash now. Great looking, substantial blade construction, and excellent to use. I liked it at first but now love it, very happy with this one!
Surprisingly greatPosted By: Chef Matt
2 people found this review helpful
So, this knife was a drunk purchase… but… it’s awesome. Normally I would prefer a thinner knife and one made of carbon steel. The spirits moved me, though, to buy this knife and I have to say, it rocks. I have bought several of the Yoshimi Hino knives because they’re both beautiful and functional and normally I’d prefer carbon steel; but this knife doesn’t really wedge and is long enough to handle heavy tasks. I do recommend it.
2 people found this review helpful
So, this knife was a drunk purchase… but… it’s awesome. Normally I would prefer a thinner knife and one made of carbon steel. The spirits moved me, though, to buy this knife and I have to say, it rocks. I have bought several of the Yoshimi Hino knives because they’re both beautiful and functional and normally I’d prefer carbon steel; but this knife doesn’t really wedge and is long enough to handle heavy tasks. I do recommend it.
Yahiko Ginsan Nashiji Hand Engraved Gyuto 240mmPosted By: C.G.
3 people found this review helpful
This is a beautiful knife, the Nashiji finish is fantastic, the hand engraving is very nice. The Wa handle is nice and has a good fit and finish. The Ginsan stainless steel blade is outstanding. I found that the knife needed to be sharpened out of the box. The ootb edge was adequate but it was obvious that it could be a lot sharper. The Ginsan stainless was very easy to sharpen. The final edge was scary sharp and it is maintaining it's edge over the last 3 weeks(daily home use). The choil has had some relief but could probably use a little more. The advertised weight was 5.7oz and that is exactly what my knife weighed. The grind is great, giving you a thin cutting edge that glides through food. Stainless steel is great if not everyone in your household is on board with maintaining a carbon steel knife. This knife is an incredible value.
3 people found this review helpful
This is a beautiful knife, the Nashiji finish is fantastic, the hand engraving is very nice. The Wa handle is nice and has a good fit and finish. The Ginsan stainless steel blade is outstanding. I found that the knife needed to be sharpened out of the box. The ootb edge was adequate but it was obvious that it could be a lot sharper. The Ginsan stainless was very easy to sharpen. The final edge was scary sharp and it is maintaining it's edge over the last 3 weeks(daily home use). The choil has had some relief but could probably use a little more. The advertised weight was 5.7oz and that is exactly what my knife weighed. The grind is great, giving you a thin cutting edge that glides through food. Stainless steel is great if not everyone in your household is on board with maintaining a carbon steel knife. This knife is an incredible value.
Tops!Posted By: MO
4 people found this review helpful
have been trying to buy a Japanese Chef knife for about a year and never could find anything that I really thought is worth the money for a person like me (not a chef, but I cook a lot at home). One of the things that was bugging me when I wanted to buy this knife was that whether the pattern actually looks nice in reality. It really looks perfect! That aside, the knife is super sharp and stayed sharp for the past month I've been using it on a daily basis (about 40 -90 mins a day), not heavy at all nor too light to make you feel that this knife is cheap or anything. Overall, if you want to buy a Japanese Chef knife, in this price range, this knife is the best you can get!
4 people found this review helpful
have been trying to buy a Japanese Chef knife for about a year and never could find anything that I really thought is worth the money for a person like me (not a chef, but I cook a lot at home). One of the things that was bugging me when I wanted to buy this knife was that whether the pattern actually looks nice in reality. It really looks perfect! That aside, the knife is super sharp and stayed sharp for the past month I've been using it on a daily basis (about 40 -90 mins a day), not heavy at all nor too light to make you feel that this knife is cheap or anything. Overall, if you want to buy a Japanese Chef knife, in this price range, this knife is the best you can get!
Yahiko Ginsan 240mmPosted By: Christopher Malacas
6 people found this review helpful
It’s a good knife for what it’s worth. Out of the box sharpness is average but it’s a bit rough on the finish so you might want to finish it on 6k stone or higher. I’ve been using this knife at work for 2 weeks now and it has a good edge retention. This knife only got 3 stars due to the handle coming off and slid off the knife while I was finishing the edge on 8k grit. So if you get this knife double check on the handle. Other than that it’s a good knife.
6 people found this review helpful
It’s a good knife for what it’s worth. Out of the box sharpness is average but it’s a bit rough on the finish so you might want to finish it on 6k stone or higher. I’ve been using this knife at work for 2 weeks now and it has a good edge retention. This knife only got 3 stars due to the handle coming off and slid off the knife while I was finishing the edge on 8k grit. So if you get this knife double check on the handle. Other than that it’s a good knife.
