Hatsukokoro | SKU: HST-GR-G3-KGY205EB

Hatsukokoro Ginrei Ginsan K-tip Gyuto 205mm Nashiji Ebony

$169.99 $199.95

St Peters (Online/Showroom) —
2 Bishop St Unit 2 St Peters NSW 2044
+61 2 8234 8818
Crows Nest (Storefront) —
107 West St, Crows Nest NSW 2065
Pickup only

Detailed Specifications

Line	Hatsukokoro Ginrei Ginsan Nashiji
Profile	K-tip 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 @ Heel	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(銀嶺, Silver peak) 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 purposeful and fitting to its name without trying to draw unnecessary attention.

At its core is Hitachi Ginsan (Silver #3) steel heat treated to around 61 HRC, this classic recipe delivers an excellent balance of stainless convenience, edge stability, and ease of sharpening. What truly sets the Ginrei series apart is what Hatsukokoro did to it: putting on a really thin bevel and aggressive edge, leading to an excellent cutting smoothness in this price range. It excels especially in going into dense roots and corms, as the thickness of the bevel is kept very low. Although there is some sticking when slicing juicy food into thin pieces, it is still a pretty high performance geometry.

The Ginrei line offers a variety of profiles, including some you wouldn’t find easily. The K-tip petty would offer great function and precision when carving small items, and the 205mm K-tip “Gyuto” is a great slicer with a length uncommon for typical Sujihiki. The 210mm Gyuto takes the shape of the Hikari line, with a raised tip that leads to an edge profile that matches a typical western chef knife, meaning it is great at rocking chopping. For those who seek a specific type of blade for a specific type of work, you might be able to pick up one from the Ginrei line with a very reasonable price.

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

Rising star of the industry

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.

“The rapidly expanding new brand in the industry based in Amagasaki, offering great varieties by working close with different makers across entire Japan to the entire globe while innovating in product design and metal fabrication.”

Est. 2019 | 令和元年

Known for Unrivalled product availability, exceptional performance at a highly competitive price.

Website handk.co Instagram @handk_official Read more about Hatsukokoro

Profile

K-tip Gyuto

Chefs Knife

The K-tip Gyuto — known in Japanese as kiritsuke gyuto (切付牛刀) — is a double-bevelled chef's knife that pairs the all-purpose body of a standard gyuto with a kiritsuke-style tip: an angled, clipped "k-tip" point in place of the gyuto's curved belly. Combined with a flatter edge profile, this gives two advantages. The sharply defined tip excels at precise work — scoring, detailing and picking — while the flatter edge is optimised for clean push-cutting and long slicing strokes. It remains a versatile general-purpose knife, but rewards a chef who works with deliberate, tip-led precision.

A note on naming: the K-tip (or "Kiritsuke") Gyuto is a double-bevelled knife and should not be confused with the traditional Kiritsuke (切付け) — a single-bevelled knife that is a genuinely different tool. Many retailers list the two interchangeably; at Knives and Stones we keep them distinct so you know exactly what you're buying.

Compare with

Ginsan / Silver #3

—

13.75% 10.3% 6.9% 3.4% 0

1.02%

13.75%

0.8%

0.35%

0.03%

0.02%

C — Carbon Cr — Chromium Mn — Manganese Si — Silicon P — Phosphorus S — Sulfur

Hardness 60–62 HRC

555759616365+

Steel

Ginsan / Silver #3

Manufacturer
- Hitachi Special Steel, Japan
Nature Stainless
Hardness60–62 HRC

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.

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.

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.

Handle

Octagonal Ebony

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.

Frequently asked questions

Is a K-tip Gyuto the same as a traditional Kiritsuke?

Not quite - and it is the single most common point of confusion when people shop for a kiritsuke. The two knives share the same striking angled, reverse-tanto tip, but underneath that tip they are very different tools.

A K-tip gyuto is a double-bevel knife: it is ground on both sides like any Western-style chef's knife, so it is ambidextrous, forgiving to use, and sharpened exactly the way you would sharpen a normal gyuto. You get the dramatic kiritsuke look with the everyday usability of an all-purpose chef's knife.

A traditional kiritsuke - including the kiritsuke-yanagiba (slicer) and kiritsuke-gyuto shapes - is a single-bevel knife, ground on one side only. It is historically a master chef's knife: it takes real practice to use well, is set up for right-handed users by default, and needs single-bevel sharpening technique to maintain.

So if you want the kiritsuke silhouette with no learning curve, choose a K-tip gyuto. If you specifically want the traditional single-bevel discipline - and the precision it allows on fish and vegetables - choose a true kiritsuke. At Knives and Stones we stock both, and each product page tells you which construction you are looking at.

✓ Verified by Knives and Stones · James Zhang · Reviewed 29 May 2026

Hatsukokoro Ginrei Ginsan K-tip Gyuto 205mm Nashiji Ebony

Availability

Detailed Specifications

Hatsukokoro

K-tip Gyuto

Ginsan / Silver #3 Element Composition

Ginsan / Silver #3

Sanmai - Stainless Clad

Nashiji

Octagonal Ebony

Frequently asked questions

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Hatsukokoro Ginrei Ginsan K-tip Gyuto 205mm Nashiji Ebony

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Crows Nest

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