Hatsukokoro Ginrei Ko-Santoku Ginsanko Nashiji Ebony 150mm (5.9")
The Hatsukokoro Ginrei Ko-Santoku Ginsanko Nashiji Ebony 150mm is a versatile Japanese kitchen built for precision and everyday use. Its ultra-thin, razor-sharp Ginsanko steel blade glides effortlessly through vegetables, herbs, and meats, while the wide, compact profile ensures controlled cuts—even on smaller boards.
Designed for chefs who find a traditional santoku or gyuto too large for precise work, its 150mm blade blends the agility of a small knife with the height and control needed for comfortable cutting.
BLADE SHAPE:
Ko-Santoku is a smaller version of Santoku so if you guessed that “ko” means small or short, you nailed it. Ko-Santoku, 150mm long, is a love child of the Santoku and Petty knife. The slightly curved belly allows for gentle rocking, and the rounded tip adds precision for more delicate prep work.
Perfect for chopping herbs, preparing vegetables, and cutting smaller pieces of meat, the Hatsukokoro Ginrei Ko-Santoku is a versatile utility knife that’s sure to become the star of your kitchen.
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: $175.71
-65%$175.71
$61.50More Images
Hatsukokoro Ginrei Ko-Santoku Ginsanko Nashiji Ebony 150mm (5.9")
The Hatsukokoro Ginrei Ko-Santoku Ginsanko Nashiji Ebony 150mm is a versatile Japanese kitchen built for precision and everyday use. Its ultra-thin, razor-sharp Ginsanko steel blade glides effortlessly through vegetables, herbs, and meats, while the wide, compact profile ensures controlled cuts—even on smaller boards.
Designed for chefs who find a traditional santoku or gyuto too large for precise work, its 150mm blade blends the agility of a small knife with the height and control needed for comfortable cutting.
BLADE SHAPE:
Ko-Santoku is a smaller version of Santoku so if you guessed that “ko” means small or short, you nailed it. Ko-Santoku, 150mm long, is a love child of the Santoku and Petty knife. The slightly curved belly allows for gentle rocking, and the rounded tip adds precision for more delicate prep work.
Perfect for chopping herbs, preparing vegetables, and cutting smaller pieces of meat, the Hatsukokoro Ginrei Ko-Santoku is a versatile utility knife that’s sure to become the star of your kitchen.
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
The Hatsukokoro Ginrei Ko-Santoku Ginsanko Nashiji Ebony 150mm is a versatile Japanese kitchen built for precision and everyday use. Its ultra-thin, razor-sharp Ginsanko steel blade glides effortlessly through vegetables, herbs, and meats, while the wide, compact profile ensures controlled cuts—even on smaller boards.
Designed for chefs who find a traditional santoku or gyuto too large for precise work, its 150mm blade blends the agility of a small knife with the height and control needed for comfortable cutting.
BLADE SHAPE:
Ko-Santoku is a smaller version of Santoku so if you guessed that “ko” means small or short, you nailed it. Ko-Santoku, 150mm long, is a love child of the Santoku and Petty knife. The slightly curved belly allows for gentle rocking, and the rounded tip adds precision for more delicate prep work.
Perfect for chopping herbs, preparing vegetables, and cutting smaller pieces of meat, the Hatsukokoro Ginrei Ko-Santoku is a versatile utility knife that’s sure to become the star of your kitchen.
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.
