Hatsukokoro Ginrei Petty Ginsanko Nashiji Ebony 130mm (5.1")
The Hatsukokoro Ginrei Petty Ginsanko Nashiji Ebony 130mm is a versatile, compact Japanese knife perfect for precision tasks. Smaller than standard Japanese knives, it excels at coring, peeling, and other detailed prep work that larger knives can’t handle comfortably. Think of it as your go-to prep knife—ideal for the fine work that sets up every meal.
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:
A petty knife is a multi-purpose knife that is smaller in size than other Japanese knives, so it also allows for in-hand work such as coring and peeling, as well as other smaller tasks for which larger knives are deemed unwieldy. It is seen as one of the most important knives to have in the kitchen, coming second only to gyuto (the Japanese version of the Western chef’s knife).
The reason for its popularity lies in its small size and sturdy spine—it can handle most small and intricate tasks that other knives are too big or fragile for, including in-hand work such as peeling, or cutting meat at the tendons. Its smallness is also the source of its name petty, which comes from the French word “petit”.
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: $158.14
-65%$158.14
$55.35More Images
Hatsukokoro Ginrei Petty Ginsanko Nashiji Ebony 130mm (5.1")
The Hatsukokoro Ginrei Petty Ginsanko Nashiji Ebony 130mm is a versatile, compact Japanese knife perfect for precision tasks. Smaller than standard Japanese knives, it excels at coring, peeling, and other detailed prep work that larger knives can’t handle comfortably. Think of it as your go-to prep knife—ideal for the fine work that sets up every meal.
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:
A petty knife is a multi-purpose knife that is smaller in size than other Japanese knives, so it also allows for in-hand work such as coring and peeling, as well as other smaller tasks for which larger knives are deemed unwieldy. It is seen as one of the most important knives to have in the kitchen, coming second only to gyuto (the Japanese version of the Western chef’s knife).
The reason for its popularity lies in its small size and sturdy spine—it can handle most small and intricate tasks that other knives are too big or fragile for, including in-hand work such as peeling, or cutting meat at the tendons. Its smallness is also the source of its name petty, which comes from the French word “petit”.
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 Petty Ginsanko Nashiji Ebony 130mm is a versatile, compact Japanese knife perfect for precision tasks. Smaller than standard Japanese knives, it excels at coring, peeling, and other detailed prep work that larger knives can’t handle comfortably. Think of it as your go-to prep knife—ideal for the fine work that sets up every meal.
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:
A petty knife is a multi-purpose knife that is smaller in size than other Japanese knives, so it also allows for in-hand work such as coring and peeling, as well as other smaller tasks for which larger knives are deemed unwieldy. It is seen as one of the most important knives to have in the kitchen, coming second only to gyuto (the Japanese version of the Western chef’s knife).
The reason for its popularity lies in its small size and sturdy spine—it can handle most small and intricate tasks that other knives are too big or fragile for, including in-hand work such as peeling, or cutting meat at the tendons. Its smallness is also the source of its name petty, which comes from the French word “petit”.
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.
