Hatsukokoro Shirasagi Ginsan Kasumi

Nimai - Stainless Clad Kasumi Ginsan / Silver #3 / Stainless Stainless Clad Tosa, Japan

The Shirasagi family from Hatsukokoro contains a series of single bevel knives sharpened at Myojin Riki Seisakusho - a workshop from Kochi prefecture that is well know for its top notch sharpening and polishing. This Ginsan stainless steel line is a great complement to the existing Blue/White 2 Shirasagi, offering another low maintenance Ginsan steel Deba at a reasonable price.

The Shirasagi Ginsan have demonstrated a consistent level of finish that we expect from Myojin Riki, the spine is well rounded, the smoothened coil and other corners fall into smoothly polished surfaces, the Migaki is done well on the Hira and the bevel have a contrasting Kasumi, with scratches oriented towards different directions to create a sharp Shinogi line. The blade is forged in a distinct Tosa manner, with curved and tapered Machi and a more round look compare to the typical Sakai counterparts.

These knives are positioned a bit lower than the Sakai Takayuki Gintan line in price, and they are very similar in terms of their features and performance. It's always good to have another option, not to mention it's a more budget friendly one in rather niche category of Ginsan Deba.

Pros

Great for professionals
Easy to look after
Excellent fit and finish

Cons

Need some work on the blade

Best For

Pro chefs
Enthusiasts

Construction

Nimai - Stainless Clad

Surface Finish

Kasumi

Cladding

Stainless Clad

Steel

Ginsan / Silver #3 / Stainless

Origin

Tosa, Japan

Hatsukokoro Shirasagi Ginsan Kasumi — detail 2

Frequently asked questions

What is the Hatsukokoro Shirasagi Ginsan Kasumi knife line, and who is it for?

The Hatsukokoro Shirasagi Ginsan Kasumi line consists of single-bevel knives made from Ginsan stainless steel and sharpened at the Myojin Riki Seisakusho workshop in Kochi, designed primarily for professional chefs and enthusiasts who want a lower-maintenance alternative to carbon steel Debas.

The flat of the blade (Hira) is polished to a Migaki finish and the bevel has a contrasting misty Kasumi finish, with the scratches set in different directions to give a crisp Shinogi line. The blades may need some initial work on arrival. The line is positioned as a practical option for those needing a reliable Deba without the high upkeep of traditional carbon steels, offering a consistent level of fit and finish on the spine and corners.

If you are looking for a specific in-stock example, the Hatsukokoro x Myojin Shirasagi Ginsan Ko Deba 120mm is available at an entry-level price, while the larger Hatsukokoro x Myojin Shirasagi Ginsan Deba 180mm sits at the higher end of the range.

Reviewed by K&S Staff · Last updated 7 July 2026

Is Ginsan stainless?

Yes. Proterial lists the steel as GIN 3 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.

Published by K&S Education Desk; staff review pending