Hatsukokoro Ginrei Kiri-Gyuto Ginsanko Nashiji Ebony 205mm (8.1")
From weekend grilling to everyday meals, the Hatsukokoro Ginrei Kiri-Gyuto Ginsanko Nashiji Ebony 205mm delivers clean cuts and confident control. Its sleek kiritsuke-style shape and Ginsanko stainless steel make it a reliable, low-maintenance essential in any kitchen.
The Ginrei series proves that great Japanese knives don’t have to be complicated. At the core lies ginsanko stainless steel (63 HRC) in san-mai construction — known for its carbon-like sharpness, excellent rust resistance, and easy sharpening. The blade features a traditional nashiji finish, whose subtle pear-skin texture was historically introduced by blacksmiths to visually connect classic carbon steels with newer stainless steels like ginsanko.
BLADE SHAPE:
Built for precision, the Kiri-Gyuto combines the elegance of a traditional single-bevel kiritsuke with everyday versatility of a gyuto. Perfect for slicing steak, fish, and vegetables, its Ginsanko steel blade stays sharp, resists rust, and handles prep with ease.
Another feature that catches the eye is the reverse-tanto tip, also known as a “K-tip” (K for kiritsuke) that slopes downward from the spine and has some great practicality, as it enables precise and effortless work with the tip. The belly of the blade is slightly curved and the overall blade wider, which differentiates it from a standard, flatter kiritsuke shape and makes it a sort of kiritsuke-gyuto hybrid. This means that the knife can be utilized well for rocking motions, too.
STEEL:
Hitachi's Silver III steel, also named Ginsan steel or Ginsanko, was hardened to around 63 HRC. Due to its high content of Chromium (Cr), Ginsan steel will resist corrosion very well. Despite it being a stainless steel, it feels and behaves very similarly to carbon steels, due to its extremely pure composition.
LAMINATION:
The core layer consisting of the harder Ginsan steel was sandwiched between two layers of softer steel. This technique is called san-mai and is used to protect the hard (but delicate) core from outside factors and physical impacts, which could lead to breakage.
GEOMETRY:
It has a double bevel (symmetrical) blade. The cutting edge is sharpened to a 50/50 angle and stays sharp even after hours of constant use.
BLADE FINISH:
A pear‑skin (nashiji) texture on the stainless cladding contrasts beautifully with the polished ginsanko core, separated by a soft kasumi line that highlights the blade’s layered construction. The etched kanji on the right side adds an extra touch of character. The textured surface also hides small scratches that appear with regular use, keeping the knife looking great over time.
The choil and spine have been carefully smoothed, providing a comfortable grip and easy handling during extended use.
HANDLE:
The knife features an octagon Japanese (Wa) style handle made out of ebony wood. The octagon shape of the handle provides a comfortable and secure grip, allowing for precise control during use.
Original: $210.85
-65%$210.85
$73.80More Images
Hatsukokoro Ginrei Kiri-Gyuto Ginsanko Nashiji Ebony 205mm (8.1")
From weekend grilling to everyday meals, the Hatsukokoro Ginrei Kiri-Gyuto Ginsanko Nashiji Ebony 205mm delivers clean cuts and confident control. Its sleek kiritsuke-style shape and Ginsanko stainless steel make it a reliable, low-maintenance essential in any kitchen.
The Ginrei series proves that great Japanese knives don’t have to be complicated. At the core lies ginsanko stainless steel (63 HRC) in san-mai construction — known for its carbon-like sharpness, excellent rust resistance, and easy sharpening. The blade features a traditional nashiji finish, whose subtle pear-skin texture was historically introduced by blacksmiths to visually connect classic carbon steels with newer stainless steels like ginsanko.
BLADE SHAPE:
Built for precision, the Kiri-Gyuto combines the elegance of a traditional single-bevel kiritsuke with everyday versatility of a gyuto. Perfect for slicing steak, fish, and vegetables, its Ginsanko steel blade stays sharp, resists rust, and handles prep with ease.
Another feature that catches the eye is the reverse-tanto tip, also known as a “K-tip” (K for kiritsuke) that slopes downward from the spine and has some great practicality, as it enables precise and effortless work with the tip. The belly of the blade is slightly curved and the overall blade wider, which differentiates it from a standard, flatter kiritsuke shape and makes it a sort of kiritsuke-gyuto hybrid. This means that the knife can be utilized well for rocking motions, too.
STEEL:
Hitachi's Silver III steel, also named Ginsan steel or Ginsanko, was hardened to around 63 HRC. Due to its high content of Chromium (Cr), Ginsan steel will resist corrosion very well. Despite it being a stainless steel, it feels and behaves very similarly to carbon steels, due to its extremely pure composition.
LAMINATION:
The core layer consisting of the harder Ginsan steel was sandwiched between two layers of softer steel. This technique is called san-mai and is used to protect the hard (but delicate) core from outside factors and physical impacts, which could lead to breakage.
GEOMETRY:
It has a double bevel (symmetrical) blade. The cutting edge is sharpened to a 50/50 angle and stays sharp even after hours of constant use.
BLADE FINISH:
A pear‑skin (nashiji) texture on the stainless cladding contrasts beautifully with the polished ginsanko core, separated by a soft kasumi line that highlights the blade’s layered construction. The etched kanji on the right side adds an extra touch of character. The textured surface also hides small scratches that appear with regular use, keeping the knife looking great over time.
The choil and spine have been carefully smoothed, providing a comfortable grip and easy handling during extended use.
HANDLE:
The knife features an octagon Japanese (Wa) style handle made out of ebony wood. The octagon shape of the handle provides a comfortable and secure grip, allowing for precise control during use.
Product Information
Product Information
Shipping & Returns
Shipping & Returns
Description
From weekend grilling to everyday meals, the Hatsukokoro Ginrei Kiri-Gyuto Ginsanko Nashiji Ebony 205mm delivers clean cuts and confident control. Its sleek kiritsuke-style shape and Ginsanko stainless steel make it a reliable, low-maintenance essential in any kitchen.
The Ginrei series proves that great Japanese knives don’t have to be complicated. At the core lies ginsanko stainless steel (63 HRC) in san-mai construction — known for its carbon-like sharpness, excellent rust resistance, and easy sharpening. The blade features a traditional nashiji finish, whose subtle pear-skin texture was historically introduced by blacksmiths to visually connect classic carbon steels with newer stainless steels like ginsanko.
BLADE SHAPE:
Built for precision, the Kiri-Gyuto combines the elegance of a traditional single-bevel kiritsuke with everyday versatility of a gyuto. Perfect for slicing steak, fish, and vegetables, its Ginsanko steel blade stays sharp, resists rust, and handles prep with ease.
Another feature that catches the eye is the reverse-tanto tip, also known as a “K-tip” (K for kiritsuke) that slopes downward from the spine and has some great practicality, as it enables precise and effortless work with the tip. The belly of the blade is slightly curved and the overall blade wider, which differentiates it from a standard, flatter kiritsuke shape and makes it a sort of kiritsuke-gyuto hybrid. This means that the knife can be utilized well for rocking motions, too.
STEEL:
Hitachi's Silver III steel, also named Ginsan steel or Ginsanko, was hardened to around 63 HRC. Due to its high content of Chromium (Cr), Ginsan steel will resist corrosion very well. Despite it being a stainless steel, it feels and behaves very similarly to carbon steels, due to its extremely pure composition.
LAMINATION:
The core layer consisting of the harder Ginsan steel was sandwiched between two layers of softer steel. This technique is called san-mai and is used to protect the hard (but delicate) core from outside factors and physical impacts, which could lead to breakage.
GEOMETRY:
It has a double bevel (symmetrical) blade. The cutting edge is sharpened to a 50/50 angle and stays sharp even after hours of constant use.
BLADE FINISH:
A pear‑skin (nashiji) texture on the stainless cladding contrasts beautifully with the polished ginsanko core, separated by a soft kasumi line that highlights the blade’s layered construction. The etched kanji on the right side adds an extra touch of character. The textured surface also hides small scratches that appear with regular use, keeping the knife looking great over time.
The choil and spine have been carefully smoothed, providing a comfortable grip and easy handling during extended use.
HANDLE:
The knife features an octagon Japanese (Wa) style handle made out of ebony wood. The octagon shape of the handle provides a comfortable and secure grip, allowing for precise control during use.
