{"product_id":"nomura-shotaro","title":"Shotaro Nomura Yanagiba - Silver #3 (Gingami #3 \/ Ginsan) Kasumi Finish with Signed Saya","description":"\u003cp class=\"PDq2pG_selectionAnchorContainer\"\u003e\u003cem\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cspan style=\"color: rgb(43, 0, 255); text-decoration: underline;\"\u003e\u003cstrong\u003e【Made to Order \/ Request Order】\u003c\/strong\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/em\u003e\u003cbr\u003e\u003cem\u003e\u003cspan style=\"color: rgb(43, 0, 255);\"\u003e\u003cstrong\u003eThis knife is made to order after your request is confirmed. It is not a regular ready-stock item. Each piece is prepared individually upon order.\u003c\/strong\u003e\u003c\/span\u003e\u003c\/em\u003e\u003cstrong\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"color: rgb(43, 0, 255);\"\u003e\u003cstrong\u003e240mm \/ 270mm \/ 300mm \/ 330mm — Request Order\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003ch2\u003e\u003cstrong\u003e\u003cspan style=\"text-decoration: underline;\"\u003eFor Chefs Who Want the Performance of a Traditional Yanagiba — Without the Constant Concern of Carbon Steel\u003c\/span\u003e\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp\u003eA serious Yanagiba is not simply about being sharp.\u003c\/p\u003e\n\u003cp\u003eWhen preparing sashimi or sushi, the objective is to make a long, clean slice through the ingredient with minimal unnecessary movement — preserving the surface, texture, and presentation of the fish.\u003c\/p\u003e\n\u003cp\u003eThe cut itself becomes part of the finished dish.\u003c\/p\u003e\n\u003cp\u003eTraditional Japanese carbon steels such as Shirogami and Aogami can produce exceptional cutting edges. But in a demanding professional kitchen, they also require careful attention to moisture, salt, acidity, rust, and discoloration.\u003c\/p\u003e\n\u003cp\u003eFor some chefs, that creates a difficult choice:\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eYou do not want to compromise on cutting performance.\u003cbr\u003eBut you also do not want knife maintenance to interrupt your work.\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eGinsan offers another answer.\u003c\/p\u003e\n\u003cp\u003eAnd when that steel is shaped into a traditional single-bevel Yanagiba by \u003cstrong\u003eSakai Traditional Craftsman Shotaro Nomura\u003c\/strong\u003e, it becomes far more than simply a “stainless Japanese knife.”\u003c\/p\u003e\n\u003chr\u003e\n\u003ch2\u003e\u003cstrong\u003e\u003cspan style=\"text-decoration: underline;\"\u003eGinsan — A Japanese Cutlery Steel Created to Bridge Two Worlds\u003c\/span\u003e\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp\u003eGinsan, also known as \u003cstrong\u003eSilver #3 or GIN®3\u003c\/strong\u003e, is a Japanese stainless cutlery steel produced by \u003cstrong\u003eProterial, Ltd., formerly Hitachi Metals\u003c\/strong\u003e.\u003c\/p\u003e\n\u003cp\u003eHitachi Metals changed its corporate name to Proterial in January 2023, but its long history in Japanese specialty steels continues under the Proterial name. \u003cspan class=\"contents\"\u003e\u003cspan class=\"\"\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eGIN®3 occupies a particularly interesting position among Japanese blade steels.\u003c\/p\u003e\n\u003cp\u003eProterial describes GIN®3 as a stainless steel offering \u003cstrong\u003ehardness and sharpness comparable to carbon steel\u003c\/strong\u003e, and specifically lists kitchen knives and scissors among its applications. \u003cspan class=\"contents\"\u003e\u003cspan class=\"\"\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eThat distinction matters.\u003c\/p\u003e\n\u003cp\u003eTraditional carbon steels are highly valued by Japanese knife users because they can take extremely fine, sharp edges and respond beautifully to sharpening.\u003c\/p\u003e\n\u003cp\u003eStainless steel, on the other hand, offers the practical advantage of greater corrosion resistance.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGinsan brings these two worlds remarkably close together.\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eFor the chef, the benefit is not simply a technical specification.\u003c\/p\u003e\n\u003cp\u003eIt means:\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eThe fine cutting performance expected from a serious Japanese knife.\u003cbr\u003eA precise edge that responds well to sharpening.\u003cbr\u003eThe ability to maintain and resharpen the knife over years of use.\u003cbr\u003eAnd significantly less concern about rust than with traditional carbon steel.\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eIn other words, Ginsan is not a steel to choose simply because it is easier to maintain.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIt is stainless steel capable of becoming a serious traditional Japanese knife.\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eAnd for a Yanagiba — a knife where precision of the edge and quality of the cut matter enormously — that combination makes particular sense.\u003c\/p\u003e\n\u003chr\u003e\n\u003ch2\u003e\u003cstrong\u003e\u003cspan style=\"text-decoration: underline;\"\u003eWhy a Yanagiba Changes the Cut\u003c\/span\u003e\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp\u003eA Yanagiba is fundamentally different from an ordinary chef’s knife.\u003c\/p\u003e\n\u003cp\u003eIts long, narrow blade and traditional single-bevel geometry are designed to allow the chef to draw the blade through fish in a long, controlled slicing motion.\u003c\/p\u003e\n\u003cp\u003eInstead of repeatedly sawing through an ingredient, the length of the blade allows a clean slice to be completed with fewer movements.\u003c\/p\u003e\n\u003cp\u003eThe benefit is not merely “sharpness.”\u003c\/p\u003e\n\u003cp\u003eIt can influence:\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eThe cleanliness of the cut.\u003cbr\u003eThe appearance of the cut surface.\u003cbr\u003eThe texture experienced in the mouth.\u003cbr\u003eAnd ultimately, the presentation of the finished dish.\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eFor a sushi or sashimi chef, the knife is not simply a tool for making ingredients smaller.\u003c\/p\u003e\n\u003cp\u003eIt is one of the final tools that determines how the ingredient reaches the guest.\u003c\/p\u003e\n\u003chr\u003e\n\u003ch2\u003e\u003cstrong\u003e\u003cspan style=\"text-decoration: underline;\"\u003eCrafted by Sakai Traditional Craftsman Shotaro Nomura\u003c\/span\u003e\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp\u003eThis Yanagiba is crafted by \u003cstrong\u003eShotaro Nomura, a certified Sakai Traditional Craftsman\u003c\/strong\u003e.\u003c\/p\u003e\n\u003cp\u003eWith a traditional single-bevel Japanese knife, the name of the steel alone does not determine the quality of the finished knife.\u003c\/p\u003e\n\u003cp\u003eSteel matters.\u003c\/p\u003e\n\u003cp\u003eBut so do the blade geometry, thickness, Shinogi line, bevel, Ura, edge formation, and the relationship between all of these elements.\u003c\/p\u003e\n\u003cp\u003eTwo knives can carry the same steel designation and still behave very differently in cutting, sharpening, and long-term use.\u003c\/p\u003e\n\u003cp\u003eThis is why YAMANI looks beyond the question:\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e“What steel is it?”\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eWe also ask:\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e“Who made the knife from that steel?”\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThe value of Ginsan is ultimately realized through the skill of the craftsman who turns that steel into a functioning Yanagiba.\u003c\/p\u003e\n\u003chr\u003e\n\u003ch2\u003e\u003cstrong\u003e\u003cspan style=\"text-decoration: underline;\"\u003eFour Lengths — Choose the Knife for Your Work\u003c\/span\u003e\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp\u003eThere is no single “best” Yanagiba length for every chef.\u003c\/p\u003e\n\u003cp\u003eThe right choice depends on your working environment, the size of fish you regularly prepare, available cutting-board space, volume of work, and your own cutting technique.\u003c\/p\u003e\n\u003cp\u003eThis Yanagiba is available by Request Order in four sizes:\u003c\/p\u003e\n\u003ch3\u003e240mm\u003c\/h3\u003e\n\u003cp\u003eCompact and maneuverable.\u003c\/p\u003e\n\u003cp\u003eA practical choice for smaller workspaces, lighter preparation, or users who prioritize control and ease of handling.\u003c\/p\u003e\n\u003ch3\u003e270mm\u003c\/h3\u003e\n\u003cp\u003eAn excellent balance between maneuverability and the longer drawing stroke that defines a Yanagiba.\u003c\/p\u003e\n\u003cp\u003eA versatile choice for chefs who want traditional Yanagiba performance without moving immediately to a 300mm blade.\u003c\/p\u003e\n\u003ch3\u003e300mm\u003c\/h3\u003e\n\u003cp\u003eOne of the classic professional lengths for serious sushi and sashimi preparation.\u003c\/p\u003e\n\u003cp\u003eThe additional length allows the chef to take advantage of a longer, smoother drawing motion through the ingredient.\u003c\/p\u003e\n\u003ch3\u003e330mm\u003c\/h3\u003e\n\u003cp\u003eFor chefs who work with larger ingredients, prefer a longer slicing stroke, and are comfortable handling a substantial traditional Yanagiba.\u003c\/p\u003e\n\u003cp\u003eThe longest knife is not automatically the best knife.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eThe best Yanagiba is the length that works naturally with your technique and your kitchen.\u003c\/strong\u003e\u003c\/p\u003e\n\u003chr\u003e\n\u003ch2\u003e\u003cstrong\u003e\u003cspan style=\"text-decoration: underline;\"\u003eKasumi Finish — Quiet Beauty with the Character of a Traditional Japanese Knife\u003c\/span\u003e\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp\u003eThis Yanagiba features a traditional \u003cstrong\u003eKasumi finish\u003c\/strong\u003e.\u003c\/p\u003e\n\u003cp\u003eIt is not designed to attract attention through excessive decoration.\u003c\/p\u003e\n\u003cp\u003eInstead, its character comes from the functional geometry of the traditional Japanese blade and the subtle contrast created across its finished surfaces.\u003c\/p\u003e\n\u003cp\u003eThe result is restrained and unmistakably Japanese.\u003c\/p\u003e\n\u003cp\u003eIt is a knife intended to develop character through use, sharpening, and years of professional work — rather than simply remain untouched as an object of display.\u003c\/p\u003e\n\u003chr\u003e\n\u003ch2\u003e\u003cstrong\u003e\u003cspan style=\"text-decoration: underline;\"\u003eSigned Wooden Saya\u003c\/span\u003e\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp\u003eA \u003cstrong\u003ewooden Saya (knife sheath)\u003c\/strong\u003e is included with this Yanagiba.\u003c\/p\u003e\n\u003cp\u003eThe Saya protects the blade during storage and transportation and is particularly useful for professional chefs carrying knives in a knife bag or case.\u003c\/p\u003e\n\u003cp\u003eBut there is another detail that makes this Saya special.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eThe Saya carries Shotaro Nomura’s signature.\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eIt is a subtle reminder that this is not simply an anonymous, mass-produced kitchen knife.\u003c\/p\u003e\n\u003cp\u003eIt identifies the craftsman behind the work and becomes part of the character of the knife itself.\u003c\/p\u003e\n\u003chr\u003e\n\u003ch2\u003e\u003cstrong\u003e\u003cspan style=\"text-decoration: underline;\"\u003eRequest Order\u003c\/span\u003e\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eRather Than Choosing What Happens to Be in Stock, Request the Knife That Fits Your Work\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThis knife is generally offered as a \u003cstrong\u003eRequest Order\u003c\/strong\u003e rather than maintained as regular inventory.\u003c\/p\u003e\n\u003cp\u003eWe do not see that as a disadvantage.\u003c\/p\u003e\n\u003cp\u003eIt is part of how this knife should be selected.\u003c\/p\u003e\n\u003cp\u003eChoose the length that suits your work:\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e240mm \/ 270mm \/ 300mm \/ 330mm\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eAfter receiving your request, YAMANI will confirm the current specifications, production availability, and estimated lead time with the craftsman.\u003c\/p\u003e\n\u003cp\u003eWe will then provide you with the details before payment.\u003c\/p\u003e\n\u003cp\u003eOnce the specifications and estimated lead time have been agreed upon, the order and payment will be confirmed and production can proceed.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eOrder Process\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eRequest Order → Specifications \u0026amp; Lead Time Confirmation → Order Confirmation → Payment → Production\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThis means you are not simply choosing whichever knife happens to be sitting on a shelf.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eYou decide what your work requires, and request that knife from the craftsman.\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eFor a professional tool intended to be sharpened, maintained, and used for years, we believe that is a meaningful difference.\u003c\/p\u003e\n\u003chr\u003e\n\u003ch2\u003e\u003cstrong\u003e\u003cspan style=\"text-decoration: underline;\"\u003eWhy YAMANI Selects This Knife\u003c\/span\u003e\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp\u003eAt \u003cstrong\u003eYAMANI SHODOSHIMA\u003c\/strong\u003e, we do not judge a Yanagiba only by how sharp or beautiful it is when new.\u003c\/p\u003e\n\u003cp\u003eOur perspective comes from sharpening and restoration.\u003c\/p\u003e\n\u003cp\u003eWe consider what happens after the knife begins its working life.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow will it sharpen?\u003cbr\u003eHow will its geometry respond to repeated sharpening?\u003cbr\u003eCan its shape and function be maintained over years of use?\u003cbr\u003eAnd can it remain a trusted working tool rather than simply an impressive knife on the day it is purchased?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThat perspective is particularly important with traditional single-bevel knives.\u003c\/p\u003e\n\u003cp\u003eShotaro Nomura’s Ginsan Yanagiba offers a compelling solution for chefs who want the structure, precision, and cutting character of a traditional Japanese Yanagiba while reducing the maintenance burden associated with carbon steel.\u003c\/p\u003e\n\u003cp\u003eBut the reason to choose this knife is not simply that it is made from Ginsan.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eThe steel is only the beginning.\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eWhat matters is what a skilled craftsman makes from it.\u003c\/p\u003e\n\u003cp\u003eGinsan provides an exceptional foundation: stainless practicality combined with cutting characteristics that Proterial itself describes as comparable in hardness and sharpness to carbon steel. \u003cspan class=\"contents\"\u003e\u003cspan class=\"\"\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eShotaro Nomura turns that material into a traditional Sakai Yanagiba.\u003c\/p\u003e\n\u003cp\u003eAnd the Request Order system allows the chef to select the length appropriate for his or her own work rather than simply accepting whatever happens to be available.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eThis is not about buying another knife.\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIt is about choosing a professional tool that you can use, sharpen, maintain, and continue working with for years to come.\u003c\/strong\u003e\u003c\/p\u003e\n\u003chr\u003e\n\u003ch2\u003e\u003cstrong\u003e\u003cspan style=\"text-decoration: underline;\"\u003eSpecifications\u003c\/span\u003e\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eCraftsman:\u003c\/strong\u003e Shotaro Nomura — Sakai Traditional Craftsman\u003cbr\u003e\u003cstrong\u003eKnife Type:\u003c\/strong\u003e Yanagiba\u003cbr\u003e\u003cstrong\u003eAvailable Sizes:\u003c\/strong\u003e 240mm \/ 270mm \/ 300mm \/ 330mm\u003cbr\u003e\u003cstrong\u003eSteel:\u003c\/strong\u003e Ginsan \/ Silver #3 \/ GIN®3 Stainless Steel\u003cbr\u003e\u003cstrong\u003eFinish:\u003c\/strong\u003e Kasumi Finish\u003cbr\u003e\u003cstrong\u003eEdge:\u003c\/strong\u003e Single-Bevel \/ Right-Handed\u003cbr\u003e\u003cstrong\u003eSaya:\u003c\/strong\u003e Wooden Saya with Craftsman’s Signature\u003cbr\u003e\u003cstrong\u003eOrder Type:\u003c\/strong\u003e Request Order\u003cbr\u003e\u003cstrong\u003eProduction Region:\u003c\/strong\u003e Sakai, Osaka, Japan\u003c\/p\u003e","brand":"YAMANI SHODOSHIMA","offers":[{"title":"240mm","offer_id":46421157249210,"sku":null,"price":390.0,"currency_code":"USD","in_stock":false},{"title":"270mm","offer_id":46421157281978,"sku":null,"price":490.0,"currency_code":"USD","in_stock":false},{"title":"300mm","offer_id":46421157314746,"sku":null,"price":580.0,"currency_code":"USD","in_stock":false},{"title":"330mm","offer_id":46421157347514,"sku":null,"price":670.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0694\/6750\/4826\/files\/D98F1C4A-BABC-4A95-8626-6B1945AED935.jpg?v=1753971522","url":"https:\/\/yamani-shodoshima.com\/products\/nomura-shotaro","provider":"YAMANI SHODOSHIMA","version":"1.0","type":"link"}