This 240mm gyuto is built around Ginsan stainless steel, an alloy known for its longevity and ease of sharpening - excellent edge stability and corrosion resistance without ever feeling brittle. At this length the gyuto has the reach for high-volume prep and larger proteins, while the even 50/50 grind keeps the cutting feel neutral and predictable for both right- and left-handed cooks.
The nashiji finish gives the cladding an attractive, pear-skin texture that pairs beautifully with the sakura cherry wood handle, and every knife in this line is hand engraved by our friend Akane-san, who also created the elegant calligraphy on the Yahiko box. Note that our standard sayas do not fit this knife well; we recommend the felt blade guard instead.
What Customers Are Saying: This gyuto has earned a genuinely enthusiastic following. One reviewer who tracked his sharpening progress on a BESS tester was amazed at how the blade push-cut dropped through an onion slice after slice with zero resistance - something no other knife in his collection had managed - and calls it his first forged wa-handle knife, surprised by how well it slices. A second reviewer reports it performs as beautifully as it looks: sharp out of the box, great geometry, no wedging, and light and nimble for its length, calling the performance ridiculous for the price. A third bought it on a personal recommendation from Mark for a butternut squash knife, added the finish sharpening service, and has found himself reaching for it for far more than just squash ever since.
Care Instructions: Hand wash only and dry promptly after use. Do not place in the dishwasher or leave the knife wet on the board. Store carefully to protect the edge and the engraved details.
The nashiji finish gives the cladding an attractive, pear-skin texture that pairs beautifully with the sakura cherry wood handle, and every knife in this line is hand engraved by our friend Akane-san, who also created the elegant calligraphy on the Yahiko box. Note that our standard sayas do not fit this knife well; we recommend the felt blade guard instead.
What Customers Are Saying: This gyuto has earned a genuinely enthusiastic following. One reviewer who tracked his sharpening progress on a BESS tester was amazed at how the blade push-cut dropped through an onion slice after slice with zero resistance - something no other knife in his collection had managed - and calls it his first forged wa-handle knife, surprised by how well it slices. A second reviewer reports it performs as beautifully as it looks: sharp out of the box, great geometry, no wedging, and light and nimble for its length, calling the performance ridiculous for the price. A third bought it on a personal recommendation from Mark for a butternut squash knife, added the finish sharpening service, and has found himself reaching for it for far more than just squash ever since.
Care Instructions: Hand wash only and dry promptly after use. Do not place in the dishwasher or leave the knife wet on the board. Store carefully to protect the edge and the engraved details.
- 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: Pakka Wood
- HRC: 61-62
- Weight: 5.7 oz (162 g)
- Blade Length: 247 mm
- Total Length: 409 mm
- Spine Thickness at Base: 2 mm
- Blade Height: 49 mm
- Storage Note: Standard sayas do not fit well - a felt blade guard is recommended
Reviews
7 review(s) WRITE A REVIEW (Reviews are subject to approval)
Slicing airPosted By: George
22 people found this review helpful
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.
22 people found this review helpful
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! Great recommendationPosted By: Nathan H
14 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!
14 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
28 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.
28 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.
29 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.
29 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
32 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!
32 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
28 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.
28 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.
