Hatsukokoro | SKU: HST-GR-G3-KGY205EB

Hatsukokoro Ginrei Ginsan K-tip Gyuto 205mm Nashiji Ebony

Name: Hatsukokoro Ginrei Ginsan K-tip Gyuto 205mm Nashiji Ebony
Brand: Hatsukokoro
SKU: HST-GR-G3-KGY205EB
Price: 199.00 AUD
Availability: InStock

$199.00

Add a saya or K&S Knife Roll to receive $20 bundle discount!

Detailed Specifications

Line	Hatsukokoro Ginrei Ginsan Nashiji
Profile	Gyuto / Chefs Knife
Bevel Type	Double Bevel
Weight	149 g \| 5.3 oz
Edge Length	207 mm \| 8 5/32″
Heel Height	41 mm \| 1 39/64″
Width @ Spine	2.0 mm \| 5/64″
Width @ Mid	2.0 mm \| 5/64″
Width @ 1cm from Tip	0.6 mm \| 1/32″
Steel	Ginsan / Silver #3 \| Stainless
Blade Construction	Sanmai - Stainless Clad
Hardness (HRC)	60 - 62
Surface Finish	Nashiji
Handle	Octagonal Ebony
Region	Hyogo
Best for	First-timers Pro chefs Students

Free shipping for knives over AU$200 Australia wide.
World-wide shipping via DHL Express, 3 to 5 days.

The Hatsukokoro Ginrei Series is one of those quiet standouts that genuinely surprises once it hits the cutting board. Finished in a rustic nashiji texture, the Ginrei line carries a timeless, understated look that feels traditional and purposeful without trying to draw unnecessary attention.

At its core is state-of-the-art Hitachi Ginsan (Silver #3) steel, heat treated to around 61 HRC, delivering an excellent balance of stainless convenience, edge stability, and ease of sharpening. What truly sets the Ginrei series apart is the exceptional grind—thin, well executed, and paired with a very sharp out-of-the-box edge that performs immediately and confidently.

Adding further value is the classic octagonal ebony handle, a premium touch rarely seen at this price point, offering excellent balance, durability, and a refined feel in hand. Overall, the performance-to-price ratio is outstanding, making the Ginrei series a budget-friendly yet highly capable choice for professionals and serious home cooks alike.

Pros	Cons
Great for professionals Budget friendly Great OOTB Ideal for the household	Fit and finish can be improved

Care Instruction

Don't cut hard things! Japanese knives are brittle so bone hacking is a NO NO!
Wash with neutral detergent after use, and wipe dry;
Please don't wash knife with dishwasher, it will damage the wood handle;
Be careful not to leave the knife close to a heat source for a long time;
It is a lot more dangerous to cut with a blunt knife than a sharp knife!
It is best to sharpen a Japanese knife regularly on a waterstone.

Hatsukokoro

Hatsukokoro as a brand works extensively with the Japanese kitchen knife industry. Through collaboration with makers and manufacturers across the Japan, they’ve designed and created a huge collection of different knives, covering every possible price range while having a great value in many of their product lines. Their capabilities to incorporate resources have built a strong relation with knife makers, and more and more are happy to send their knives down to Amagasaki and have them delivered across the world.

Profile: Gyuto

Chefs Knife
A Japanese chef's knife is known as a gyuto (牛刀ぎゅうとう） gyūtō?), literally meaning 'beef knife'. Its blade resembles a flatter version of a French chef's knife. Japanese cutlery is known for sharpness due to its acute blade geometry, and the hardness of the steel used, sometimes exceeding 60 HRC on the Rockwell Scale A typical western chef's knife may be sharpened to an edge angle of 20-22°, while a Japanese gyuto generally has a sharper edge angle of 15-18° (or even lower), which requires a harder, more brittle grade of steel. In recent years Japanese gyuto have gained in popularity with western chefs.

A modern chef's knife is a multi-purpose knife designed to perform well at many differing kitchen tasks, rather than excelling at any one in particular. It can be used for mincing, slicing, and chopping vegetables, slicing meat, and disjointing large cuts.
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Steel: Ginsan / Silver #3
Ginsan steel, also known as Silver 3 or G3 steel, is a type of stainless steel used in high-quality kitchen knives. It is appreciated for its ability to offer the traditional feel and sharpness of carbon steel while providing the corrosion resistance of stainless steel. Ginsan steel contains a moderate amount of carbon, chromium, and other alloying elements that ensure a good balance between edge retention and ease of sharpening. This steel is particularly favored for its fine grain structure, which allows for a very sharp edge, and its resistance to rust makes it a popular choice among professional chefs and home cooks who seek the performance of carbon steel without the maintenance challenges. Ginsan steel knives are known for their durability, ease of care, and excellent cutting performance, making them a preferred option for those looking for high-quality stainless steel cutlery.
Manufacturer:
- Hitachi Special Steel, Japan
Nature: Stainless
Hardness: 60- 62
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Construction: Sanmai - Stainless Clad

Sanmai(Three-Piece) is a common construction for double bevel knives where two pieces of softer cladding steel are forgewelded to each side of a harder core steel. The harder but more brittle core steel will form the hard cutting edge after heat treating, and the softer cladding will support the core to increase the overall strength of the blade.
The soft cladding enables the thinning process to be a lot easier than a honyaki or monosteel construction. And in the case where the cladding steel are stainless in nature, it can offer protection for the carbon or semi-stainless cores against rusting and discoluoring.
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Finish: Nashiji

The "nashiji finish" on Japanese kitchen knives refers to a unique, textured surface finish that resembles the skin of an Asian pear, which is known as "nashi" in Japanese. This finish is achieved through a specific hammering and polishing technique, giving the knife blade a distinct, matte appearance with a slightly uneven, tactile surface. Beyond its aesthetic appeal, the nashiji finish also provides practical benefits. It helps to reduce food sticking to the blade by creating tiny air pockets between the food and the steel. This finish is commonly found on traditional Japanese knives, such as santokus and nakiris, and is highly valued for both its functional and visual characteristics, enhancing the overall culinary experience.
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Handle Specs
Profile: Octagonal WA
Material:
- Ebony
This handle, crafted from a single piece of ebony, exemplifies minimalist elegance and functional design. Its unique octagonal shape, featuring a subtle taper, offers a comfortable grip and a visually appealing geometric profile. The ebony wood, known for its deep, rich color and durability, has been meticulously milled from a single block, ensuring a seamless construction that highlights the wood's natural beauty and grain. The handle's surface has been highly polished, achieving a glossy finish that not only enhances the ebony's luxurious dark hue but also provides a smooth, tactile experience for the user. This design choice reflects a minimalist approach, focusing on simplicity, quality, and usability. The combination of the octagonal shape with the taper adds a modern twist to the classic material, making it a standout piece that blends traditional craftsmanship with contemporary aesthetics.
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