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Hatsukokoro  |  SKU: HT-HBGIN3S-GY240

Hatsukokoro Ginso Ginsan Gyuto 240mm

$251.98 $269.95

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Detailed Specifications
Line Hatsukokoro Ginsou
Profile Gyuto / Chefs Knife
Bevel Type Double Bevel
Weight 198 g        6.98 oz
Edge Length 243 mm   .9.57 inch
Heel Height 51 mm     .2.01 inch
Width @ Spine 2.2 mm     0.09 inch
Width @ Mid 2.2 mm     0.09 inch
Width @ 1cm from Tip 1.0 mm     0.04 inch
Steel Ginsan / Silver #3 | Stainless
Blade Construction Sanmai - Stainless Clad
Hardness (HRC) 60 - 62
Surface Finish Migaki
Handle Octagonal Black Chacate
Region Hyogo
Best for
  • First-timers
  • Students
    		•
    • Free shipping for knives over AU$200 Australia wide.
    • World-wide shipping via DHL Express, 3 to 5 days.


    The Hatsukokoro Ginsou(銀霜) is a line that focusing on affordability while having few features that make it stand out in its price range. As the name Ginsou or "Silver Frost" implies, it uses Hitachi Metal Ginsan/Silver 3 steel as its core steel, with a Migaki finished stainless cladding.

    The direction of the Migaki finish is parallel to the spine, which is arguably harder to do than the typical perpendicular-to-spine Migaki finish seen on the entry level knives. What is more unique is the look of the cladding, instead of having a uniform look, the area above the cladding line have a layer of haze-like finish. This layer combines with the cladding line and polished core steel, gives a looks of thin fog floating above water, a technique that was only seen on higher end brand like Miyabi.

    What is most exciting is that, with the combination of Gisnan steel, decent finish and unique look, the whole package comes in a very acceptable price. It is actually amongst the most affordable kinves with Ginsan cores steel. For those who are curious about this steel but on a tight budget, this is not only a good way to access this steel type, but offers few additional features.

    Pros Cons
  • Budget friendly
  • Ideal for the household
  • Easy to look after
    		•
  • More sharpening needed
    		•

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

    Hatsukokoro

    An emerging brand rapidly building up its reputation internationally, Hastukokoro offers a great selections of premium hand crafted knives sourced from makers all over Japan. Top tier knife makers such as Yoshikane, Nigara and Nakagawa Hamono all send their best knives to Hyogo.

    • 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.

      Slide for more >>

    • 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

      << Slide for more >>

    • 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.

      << Slide for more >>

    • Finish: Migaki

      "Migaki" means "polished" or "shined" in Japanese, The term "Migaki finish" in the context of Japanese kitchen knives indeed does not exclusively refer to a mirror polish but encompasses a broader range of polished finishes that can vary from semi-gloss to a more refined, subtle sheen, rather than a highly reflective surface. The primary goal of a Migaki finish is to enhance the knife's functionality and aesthetic appeal, focusing on a smooth finish that improves resistance to corrosion and minimizes drag during cutting, rather than achieving a purely mirror-like appearance.

      << Slide for more >>

    • Handle Specs

      Profile: Octagonal WA

      Material:

      • Black Chacate

      Black Chacate is a highly valued timber known for its deep, rich brown to almost black coloration, fine texture, and exceptional durability. It polishes well, offering an exquisite finish that highlights its subtle, elegant grain patterns. This wood is often used in fine woodworking projects, including luxury furniture, decorative items, and high-end knife handles.

      An octagonal wa handle made from Black Chacate wood would exhibit a sleek, geometric shape that fits comfortably in the hand, enhancing the user's grip and control. The deep hues and natural luster of Black Chacate add a touch of sophistication and unparalleled beauty to the handle, making it not only a functional component of a kitchen knife but also a piece of art. The durability and stability of Black Chacate ensure that the handle withstands the rigors of kitchen use while maintaining its aesthetic appeal over time.

      << Slide for more

    Hatsukokoro

    Hatsukokoro Ginso Ginsan Gyuto 240mm

    $251.98 $269.95

    The Ginsou Ginsan WA handle line provides great cutting performance at a budget! The Silver 3 stainless steel is an all-rounder: sharpens easy, great sharpenss and very decent edge retention. Hayabusa means Strong and Fast in Japanese, which greatly sums up the characteristics of this line. Made in the Seki city of Gifu prefecture, the Hayabusa originates from the same areas where Shun knives are made.

    Measurements 

    210 mm 240 mm
    Weight 145 g 195 g
    Total Length 357 mm 387 mm
    Tip to Heel Length 217 mm 240 mm
    Blade Height at Heel 47 mm 50 mm
    Width of Spine Above Heel 2.1 mm 2.5 mm
    Width of Spine at Middle of Blade  2.0 mm 2.4 mm
    Width of Spine at about 1 cm from tip 1.0 mm 1.0 mm

     

    Steel type: Ginsan core with stainless clad

    Hardness (HRC): 60-61

    Handle Design: K&S Teak wood handle. Optional handles available. 

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