Hatsukokoro Ginrei Silver #3 Santoku 170mm with Mono Ebony Handle

Hatsukokoro Ginrei Silver #3 Santoku 170mm

The Hatsukokoro Ginrei Silver #3 Santoku 170mm is an agile, all-purpose Japanese kitchen knife for vegetables, herbs, fruit, boneless meat and fish. Its thin cutting geometry and comfortable blade height make everyday slicing, dicing and chopping feel controlled and efficient.

Ginrei means “Silver Peak,” a fitting name for this bright stainless blade and its softly textured nashiji finish. The core is forged from Ginsan, also known as Silver #3 or Ginsanko, a fine-grained Japanese stainless steel prized for taking a keen edge, holding it reliably and sharpening cleanly on water stones. Stainless cladding protects the core for easy daily care.

The 170mm santoku format is compact enough for precise prep without sacrificing useful board length. A 47mm heel provides comfortable knuckle clearance, while the thin grind moves smoothly through dense produce and proteins. The octagonal mono ebony handle offers a secure grip, refined balance and a premium finish that suits both home and professional kitchens.

Specifications

• Brand: Hatsukokoro
• Series: Ginrei (“Silver Peak”)
• Knife Type: Santoku
• Nominal Size: 170mm
• Measured Blade Length: 172mm
• Overall Length: 310mm
• Blade Height at Heel: 47mm
• Spine Thickness at Heel: 2.0mm
• Spine Thickness at Mid-Blade: 1.9mm
• Spine Thickness 10mm from Tip: 0.9mm
• Weight: 147g
• Core Steel: Ginsan / Silver #3 stainless steel
• Cladding Type: Stainless steel
• Blade Construction: San-mai
• Hardness: 61 HRC
• Blade Finish: Nashiji
• Edge: 50/50 double bevel
• Handle: Octagonal mono ebony
• Hand Orientation: Right- or left-handed
• Country of Origin: Japan

What Is This Santoku Best For?

This knife is designed for everyday slicing, dicing and chopping. It is especially well suited to vegetables, herbs, fruit, boneless meat and fish. Use a smooth push cut, controlled chop or forward slice for the best performance.

Is Ginsan Steel Stainless?

Yes. Ginsan, Silver #3 and Ginsanko are names for the same Japanese stainless steel. It offers the low-maintenance convenience of stainless steel with a fine grain and sharpening response that many cooks associate with traditional carbon steel.

Is This a Good First Japanese Knife?

Yes. Its stainless construction, versatile shape and balanced weight make the Ginrei Santoku an approachable first Japanese knife, while its thin geometry and keen edge also satisfy experienced cooks.

Can Left-Handed Cooks Use This Knife?

Yes. The octagonal handle and 50/50 double-bevel edge are suitable for both right-handed and left-handed cooks.

How Should I Care for This Knife?

Hand-wash and dry the knife after use. Do not place it in a dishwasher. Use a wooden, rubber or soft synthetic cutting board, and avoid bones, frozen foods and twisting the blade during a cut. Sharpen with Japanese water stones when needed.