Nigara Anmon Ginsan Damascus Sakimaru Takobiki 300 mm with Heart Shape Handle

An encyclopedia describes sashimi knives as thin and narrow, calling the pointed ones yanagiba and the unpointed ones takohiki. A sakimaru takohiki is the rounded-tip variant, so it has a rounded point despite its takohiki name.

A trade body, the Sakai cutlery association, calls the takohiki (たこ引き包丁) the Kanto-type sashimi knife, and the yanagiba the sashimi knife used mainly in Kansai, with an acute edge that is not for bone.

Ginsan steel, also known as Silver #3 or G3, is a stainless steel made by Proterial in Japan, containing 0.95 to 1.10% carbon and 13.00 to 14.50% chromium, and it is used in Japanese knives because it combines the sharpness and ease of sharpening of carbon steel with the rust resistance of stainless steel. It is a fine-grained steel that takes a very sharp edge, and rated by Proterial at over 59 HRC, it offers a practical balance of edge retention and sharpenability for everyday kitchen use.

The name "Ginsan" (銀三) literally means "silver three," referring to its Silver #3 designation. Its moderate chromium content makes it far less reactive than carbon steels, so it won't discolor or rust as quickly, while its carbon content keeps the edge keen and responsive on the stones. For home cooks and professionals who want a stainless knife that still feels like a traditional Japanese blade, Ginsan is a common middle ground.

Yes. Proterial lists the steel as GIN 3 (銀紙3号) with 13.00 to 14.50% chromium, above the Japan Stainless Steel Association's 10.5% minimum for stainless steel.

Proterial describes it as a stainless steel with hardness and sharpness comparable to carbon steel, used in various kitchen knives and scissors, and the association notes that stainless, strictly, means it rusts less. Wash the knife and dry it after use.

The Nigara Anmon Ginsan is a line of traditional single-bevel knives featuring a high-contrast raindrop Damascus pattern, built on stainless Ginsan steel.

Each blade has a secondary bevel, so it can be sharpened without damaging the finish. We see it as a line for enthusiasts and collectors who want a yanagiba at home for occasional use. We list it as a K-tip yanagiba (270 mm) and a sakimaru takobiki (300 mm).

The Nigara family line began in 1803, when the family served the Tsugaru domain as gunsmiths. For generations afterwards it made Japanese swords.

After the Second World War, the forge turned to blades for everyday life, including farm tools and kitchen knives.

Go Yoshizawa, president of Nigara Hamono Forge, leads it today and signs as the eighth generation of the Nigara family line.

The company is Nigara Hamono Forge (二唐刃物鍛造所), in Kanazoku-machi, Hirosaki, Aomori.

We think so. Nigara's own company page says its family line began in 1803 as gunsmiths retained by the Tsugaru domain and made Japanese swords for generations, before turning to farm tools and kitchen knives after the Second World War.

We have visited Nigara several times, once for a few days of hands-on training with them, and we list its knives in steels such as SG2, Blue 2, Ginsan and VG10.