Hayabusa Kiritsuke Gyuto Ginsanko 210mm (8.3")

The Hayabusa Kiritsuke Gyuto Ginsanko 210 mm is a versatile Japanese kitchen knife, ideal for preparing meat, fish, and vegetables. Its blade, made of Ginsanko steel (Silver Steel III) with a hardness of approximately 63 HRC, is thin and precise. The knife excels in sharpness, corrosion resistance, and ease of maintenance.

Featuring a unique k-tip, the Hayabusa Kiritsuke Gyuto offers enhanced control and precision during intricate tasks. The pointed tip allows for delicate maneuvers, making it perfect for detailed work such as garnishing or scoring ingredients.

This knife is perfect for home cooks and professional chefs, making it an excellent choice for anyone passionate about cooking. Elevate your culinary skills with the Hayabusa Kiritsuke Gyuto Ginsanko 210mm, experiencing outstanding sharpness, corrosion resistance, ease of maintenance, and the added versatility of its K-tip design.

BLADE SHAPE:
Kiritsuke-Gyuto is one of the most versatile and useful blade shapes in the modern kitchen. It has a wide profile for easy food transfer and tends to be fairly flat towards the heel, enabling easy and fast chopping on the cutting board. The reverse-tanto tip, also known as a “K-tip” (K for kiritsuke) that slopes downward from the spine, enables precise and effortless work. A slight curve between the tip and the midsection makes the belly great for rocking the blade back and forth when cutting.
Use for: It can be used with a variety of different cutting techniques (such as slicing, chopping, dicing, and julienne) to take on a wide range of kitchen tasks (cutting larger pieces of meat or finely chopping garlic). 

STEEL:
Hitachi's Silver III steel, also named Ginsan steel or Ginsanko, was hardened to around 63 HRC. Due to its high content of Chromium (Cr), Ginsan steel will resist corrosion very well. Despite it being a stainless steel, it feels and behaves very similarly to carbon steels, due to its extremely pure composition. 

LAMINATION:
The core layer consisting of the harder Ginsan steel was sandwiched between two layers of softer steel. This technique is called san-mai and is used to protect the hard (but delicate) core from outside factors and physical impacts, which could lead to breakage.

GEOMETRY:
It has a double bevel (symmetrical) blade. The cutting edge is sharpened to a 50/50 angle and stays sharp even after hours of constant use.

BLADE FINISH:
The minimalistic-looking, highly polished (also called migaki finish - see article Blade Construction: Blade Finish for more) blade is extremely thin, which allows the user to work precisely even with the smallest pieces of ingredients. 

HANDLE:
The Hayabusa Ginsanko collection features an octagon Japanese (Wa) style handle made out of wenge wood, complemented by an epoxy ferrule. The octagon shape of the handle provides a comfortable and secure grip, allowing for precise control during use. Wenge wood is known for its durability and attractive grain pattern, making it a popular choice for knife handles. The epoxy ferrule adds strength and stability to the handle, ensuring long-lasting performance.