Hatsukokoro Ginrei Silver #3 Nashiji Kiritsuke Gyuto 210mm – Ebony Handle

Overview

The Hatsukokoro Ginrei Silver #3 Nashiji Kiritsuke Gyuto 210mm pairs a stainless cutting core with a precise, angular tip and a mono ebony wa handle. It is a versatile Japanese kitchen knife for slicing vegetables, trimming boneless proteins, and making controlled cuts through everyday ingredients.

Silver #3, also called Ginsan, offers a practical balance of edge retention, corrosion resistance, and responsiveness on sharpening stones. The three-layer blade places this cutting core between stainless outer layers. A nashiji, or pear-skin, texture gives the blade a restrained, rustic appearance above the polished cutting bevel.

The kiritsuke-style tip is useful for detail work, while the relatively flat cutting profile suits push cuts and slicing. Its slim blade favors precise handling and offers less knuckle clearance than a taller gyuto. The one-piece octagonal ebony handle provides a comfortable grip and a dark contrast to the blade.

Common Questions

Is this a traditional single-bevel kiritsuke?

This is a double-bevel kiritsuke gyuto: an everyday chef knife with an angular K-tip. It suits both right- and left-handed cooks and handles vegetables, boneless meat, and fish.

Is Ginsan steel suitable for home cooks?

Yes. Ginsan is a useful choice for cooks who want a fine Japanese edge with straightforward stainless-steel care. Hand wash and dry the knife promptly after use, including the wooden handle.

Should I use rocking cuts or push cuts?

This flatter profile works particularly well with push cuts and smooth slicing strokes. Avoid forcing the tip into the board or twisting the blade while it is in food. A more curved gyuto may feel more natural if you prefer frequent rocking cuts.

Why can the measured edge differ from the 210mm size?

The 210mm designation is the nominal size. A measured example of this Ginrei K-tip model has an edge length of approximately 207mm. Individual dimensions and weight can vary.

Care and Sharpening

Use a wood or soft synthetic surface, such as a Hasegawa cutting board. Avoid bones, frozen food, hard cutting surfaces, twisting, and prying. Never soak the knife or put it in a dishwasher. Keep the edge protected in storage. Light passes on a Tokushu Knife leather strop can refresh the edge between sharpenings. Use suitable whetstones when needed, or choose our knife sharpening service for professional edge preparation.

Specifications

• Brand: Hatsukokoro
• Series: Ginrei
• Knife Type: Kiritsuke gyuto / K-tip chef knife
• Core Steel: Silver #3 / Ginsan stainless steel
• Cladding Type: Stainless cladding, three-layer san-mai construction
• Finish: Nashiji / pear-skin texture
• Nominal Blade Length: 210mm
• Cutting Edge Length: 207mm
• Blade Height at Heel: 41mm
• Spine Thickness at Heel: 2.0mm
• Spine Thickness at Mid: 2.0mm
• Weight: 149g
• Handle Material: Mono ebony, octagonal wa handle
• Hardness: 60–62 HRC
• Edge: Double bevel
• Country of Origin: Japan

Measurements are approximate. Blade finish and natural wood grain can vary from the photographs.