Nakagawa Ginsan Migaki Deba 165mm

Yes, the bones of fish and fowl. Japanese dictionaries describe the deba (出刃包丁) as wide, thick-spined and heavy, used to fillet fish, to cut fish and fowl bone and all, and for rough chopping.

When you chop bone, use the heel of the blade (刃元), the Sakai cutlery association says. It is a fish and poultry knife, not a cleaver.

A standard single bevel knife is ground for right-handed use, and a left-handed one is made with the bevel reversed. Some makers offer left-handed versions.

Contact us and we will check what we can order or have in stock.

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 Single Bevel Kasumi is a commissioned line of single-bevel knives forged by Satoshi Nakagawa featuring a stainless Ginsan (Silver 3) steel core and a traditional kasumi (misty) finish on the flat zone (Hira), designed for professional chefs, students, and first-time single-bevel users.

The line offers an easier maintenance profile than carbon-steel single-bevels thanks to its stainless construction, making it a practical entry into single-bevel geometry.

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.