Nakagawa Double Bevel Ginsan Honesuki 150 mm Kasumi Ebony

A honesuki (骨スキ) strips meat from the bone, the job a boning knife does elsewhere.

One Japanese knife maker describes the traditional honesuki as a shape unique to Japan, made with Japanese knife techniques and ground single-bevel (片刃), so it can also be used to prepare fish.

Ginsan steel, also known as Silver #3 or G3, is a stainless steel made by Proterial in Japan, containing 0.95 to 1.10% carbon and 13.00 to 14.50% chromium, and it is used in Japanese knives because it combines the sharpness and ease of sharpening of carbon steel with the rust resistance of stainless steel. It is a fine-grained steel that takes a very sharp edge, and rated by Proterial at over 59 HRC, it offers a practical balance of edge retention and sharpenability for everyday kitchen use.

The name "Ginsan" (銀三) literally means "silver three," referring to its Silver #3 designation. Its moderate chromium content makes it far less reactive than carbon steels, so it won't discolor or rust as quickly, while its carbon content keeps the edge keen and responsive on the stones. For home cooks and professionals who want a stainless knife that still feels like a traditional Japanese blade, Ginsan is a common middle ground.

Yes. Proterial lists the steel as GIN 3 (銀紙3号) with 13.00 to 14.50% chromium, above the Japan Stainless Steel Association's 10.5% minimum for stainless steel.

Proterial describes it as a stainless steel with hardness and sharpness comparable to carbon steel, used in various kitchen knives and scissors, and the association notes that stainless, strictly, means it rusts less. Wash the knife and dry it after use.

The Hatsukokoro by Nakagawa Ginsan Wide Bevel Kasumi is a commissioned line of stainless steel knives featuring a specific wide-bevel grind, designed as all-rounders for both professional chefs and home cooks.

This collection is built for users who need a durable, low-maintenance tool without the fuss of carbon steel, making it suitable for first-timers, students, and working pros alike. While the performance is solid for daily tasks, the trade-off is the cost, with current in-stock options like the 210mm Gyuto with an Ebony handle and the 170mm Santoku, both at a higher price point.

Yes, Satoshi Nakagawa forges those lines for the Hatsukokoro brand, and our product titles name them Hatsukokoro by Nakagawa and Hatsukokoro x Nakagawa. He works from his own company in Sakai, Nakagawa Uchihamono.

He trained for sixteen years under Kenichi Shiraki as his only disciple and successor. He forges White 3 to White 1, Blue 2 to Blue 1, stainless Ginsan, VG10 and honyaki, so the steel in each line title is part of your choice.

Pick by how much care you want to give. Ginsan is stainless, while Blue 1 and Blue 2 are carbon steels that need to be dried and oiled after use.

If you will dry and oil the blade after each use, a Blue 1 or Blue 2 line can suit you, and if you want the least fuss in a busy kitchen, Ginsan is the easier choice.