Hatsukokoro Ginrei Silver #3 Gyuto 210mm with Mono Ebony Handle

Overview

The Hatsukokoro Ginrei Silver #3 Gyuto 210mm with mono ebony handle is a stainless Japanese chef knife built for everyday prep with a clean balance of sharpness, ease of care, and value. Made with a Silver #3 steel core, also known as Ginsan, Ginsanko, or Gingami #3, this gyuto gives cooks a fine-grained stainless steel that sharpens well and offers a cutting feel many users associate with carbon steel, without the same level of reactivity.

The 210mm gyuto is one of the most versatile Japanese knife sizes. This Tokushu Knife-measured example has a 208mm blade length, making it efficient for slicing, chopping, and daily board work while still feeling approachable in most home kitchens. It works well for vegetables, boneless proteins, herbs, fruit, and general meal prep. The thin spine and fine 0.4mm tip help the knife feel precise and responsive through detail cuts and smooth slicing.

The mono ebony wa handle gives this version a refined, clean look and a premium feel in hand. For cooks looking for a first serious Japanese chef knife, a lower-maintenance stainless workhorse, or a reliable daily gyuto with elegant styling, the Hatsukokoro Ginrei Silver #3 Gyuto is a strong choice. For best edge life, use a knife-friendly board such as a Hasegawa Pro Cutting Board, and maintain the edge between sharpenings with a leather strop.

Common Questions

Q: Is the Hatsukokoro Ginrei Silver #3 Gyuto good for home cooks?

A: Yes. This is an excellent Japanese chef knife for home cooks because it uses stainless Silver #3 steel, has an approachable gyuto profile, and offers strong cutting performance without the extra care required by reactive carbon steel.

Q: What is Silver #3 steel?

A: Silver #3, also called Ginsan or Gingami #3, is a stainless Japanese steel known for its fine grain structure, clean edge taking, and easy sharpening feel. It is a great option for cooks who want Japanese knife performance with simpler maintenance.

Q: What is a 210mm gyuto used for?

A: A 210mm gyuto is a Japanese chef knife used for vegetables, herbs, fruit, and boneless proteins. It is one of the best all-purpose sizes because it gives enough blade length for efficient prep while still feeling easy to control.

Q: How do I care for this knife?

A: Wash by hand, dry after use, and avoid the dishwasher. Even though Silver #3 is stainless, proper care protects the edge and finish. Do not cut frozen food, bones, or use the knife on glass, stone, ceramic, or other hard cutting surfaces.

Specifications

• Brand: Hatsukokoro
• Line: Ginrei
• Knife Type: Gyuto
• Core Steel: Silver #3 / Ginsan / Ginsanko / Gingami #3 stainless steel
• Cladding Type: Stainless cladding
• Blade Finish: Nashiji
• Blade Length: 208mm
• Overall Length: 348mm
• Blade Height at Heel: 47.5mm
• Spine Thickness at Heel: 1.95mm
• Spine Thickness at Mid: 1.84mm
• Spine Thickness Near Tip: 0.4mm
• Weight: 149g
• Handle Material: Mono ebony octagonal wa handle
• Hardness: Approximately HRC 60–62
• Bevel: Double bevel
• Grind: Thin behind the edge
• Origin: Japan
• Measurements: Specs measured by Tokushu Knife staff