Hatsukokoro Ginrei Nakiri Ginsanko Nashiji Ebony 160mm (6.3")
The Hatsukokoro Ginrei Nakiri Ginsanko Nashiji Ebony 160mm is a Japanese kitchen knife crafted for precise and effortless vegetable preparation. Its ginsanko steel core provides excellent rust resistance, easy maintenance, and exceptional edge retention, ensuring the knife stays sharp over time with minimal upkeep.
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:
The Nakiri blade, a classic Japanese knife shape, is specifically designed for vegetable preparation. Its flat edge and squared-off tip make chopping and slicing efficient, ideal for prep cooks handling large volumes of vegetables.
The blade’s geometry and profile are designed for maximum versatility. A flat back allows push-cutting, a slight belly in the middle facilitates smooth slicing, and a rounded tip enables gentle rocking motions.
It has some mass to it, providing chopping power, while the grind remains thin at the edge for effortless slicing and precise control. The result is a thin yet stiff blade, perfectly balanced for controlled chopping, push and pull cuts, and even gentle rocking—making it a highly adaptable nakiri.
STEEL:
Hitachi Silver III steel, also known as Ginsan steel or Ginsanko, is hardened to approximately 63 HRC. Thanks to its high chromium content, this steel offers excellent corrosion resistance. Despite being stainless, its extremely pure composition allows it to behave much like a traditional carbon steel.
Ginsanko is fine-grained stainless steel with exceptional properties: it takes a razor-sharp edge and sharpens easily, responding beautifully on stones much like a reactive carbon steel. Its combination of edge retention, sharpness, and ease of maintenance makes it ideal for high-performance kitchen knives.
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 a one-piece octagonal Japanese (Wa) handle crafted from dense ebony wood. The handle’s weight complements the blade, creating a perfectly balanced pinch grip.
Its octagonal shape provides a comfortable, secure hold, allowing for precise control during use.
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Hatsukokoro Ginrei Nakiri Ginsanko Nashiji Ebony 160mm (6.3")
The Hatsukokoro Ginrei Nakiri Ginsanko Nashiji Ebony 160mm is a Japanese kitchen knife crafted for precise and effortless vegetable preparation. Its ginsanko steel core provides excellent rust resistance, easy maintenance, and exceptional edge retention, ensuring the knife stays sharp over time with minimal upkeep.
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:
The Nakiri blade, a classic Japanese knife shape, is specifically designed for vegetable preparation. Its flat edge and squared-off tip make chopping and slicing efficient, ideal for prep cooks handling large volumes of vegetables.
The blade’s geometry and profile are designed for maximum versatility. A flat back allows push-cutting, a slight belly in the middle facilitates smooth slicing, and a rounded tip enables gentle rocking motions.
It has some mass to it, providing chopping power, while the grind remains thin at the edge for effortless slicing and precise control. The result is a thin yet stiff blade, perfectly balanced for controlled chopping, push and pull cuts, and even gentle rocking—making it a highly adaptable nakiri.
STEEL:
Hitachi Silver III steel, also known as Ginsan steel or Ginsanko, is hardened to approximately 63 HRC. Thanks to its high chromium content, this steel offers excellent corrosion resistance. Despite being stainless, its extremely pure composition allows it to behave much like a traditional carbon steel.
Ginsanko is fine-grained stainless steel with exceptional properties: it takes a razor-sharp edge and sharpens easily, responding beautifully on stones much like a reactive carbon steel. Its combination of edge retention, sharpness, and ease of maintenance makes it ideal for high-performance kitchen knives.
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 a one-piece octagonal Japanese (Wa) handle crafted from dense ebony wood. The handle’s weight complements the blade, creating a perfectly balanced pinch grip.
Its octagonal shape provides a comfortable, secure hold, allowing for precise control during use.
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Description
The Hatsukokoro Ginrei Nakiri Ginsanko Nashiji Ebony 160mm is a Japanese kitchen knife crafted for precise and effortless vegetable preparation. Its ginsanko steel core provides excellent rust resistance, easy maintenance, and exceptional edge retention, ensuring the knife stays sharp over time with minimal upkeep.
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:
The Nakiri blade, a classic Japanese knife shape, is specifically designed for vegetable preparation. Its flat edge and squared-off tip make chopping and slicing efficient, ideal for prep cooks handling large volumes of vegetables.
The blade’s geometry and profile are designed for maximum versatility. A flat back allows push-cutting, a slight belly in the middle facilitates smooth slicing, and a rounded tip enables gentle rocking motions.
It has some mass to it, providing chopping power, while the grind remains thin at the edge for effortless slicing and precise control. The result is a thin yet stiff blade, perfectly balanced for controlled chopping, push and pull cuts, and even gentle rocking—making it a highly adaptable nakiri.
STEEL:
Hitachi Silver III steel, also known as Ginsan steel or Ginsanko, is hardened to approximately 63 HRC. Thanks to its high chromium content, this steel offers excellent corrosion resistance. Despite being stainless, its extremely pure composition allows it to behave much like a traditional carbon steel.
Ginsanko is fine-grained stainless steel with exceptional properties: it takes a razor-sharp edge and sharpens easily, responding beautifully on stones much like a reactive carbon steel. Its combination of edge retention, sharpness, and ease of maintenance makes it ideal for high-performance kitchen knives.
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 a one-piece octagonal Japanese (Wa) handle crafted from dense ebony wood. The handle’s weight complements the blade, creating a perfectly balanced pinch grip.
Its octagonal shape provides a comfortable, secure hold, allowing for precise control during use.
