Hatsukokoro Ginrei Kiritsuke Ginsanko Nashiji Ebony 210 mm is a versatile Japanese kitchen knife that combines a wide blade profile with a distinctive, sharp kiritsuke tip. Its broad blade makes it an excellent choice for chopping vegetables, slicing meat and fish, and handling a wide range of everyday kitchen tasks. The exceptionally thin blade glides effortlessly through ingredients with minimal resistance, while its generous width provides excellent knuckle clearance, cutting control, and an easy way to transfer chopped ingredients from the cutting board.

The Ginrei series proves that great Japanese knives don't have to be complicated. At its core lies Ginsanko stainless steel (60–61 HRC), known for its fine sharpness, excellent corrosion resistance, and ease of sharpening. The blade features a traditional nashiji finish, while the elegant handle, crafted from a single piece of dark ebony wood, provides a comfortable and secure grip.

BLADE SHAPE:

Kiritsuke is a distinctive Japanese blade shape, recognizable by its broad profile and sharply angled tip. This model features a wide, 210 mm (8.3") blade, combining the versatility of an all-purpose chef's knife with the added precision of a characteristic kiritsuke tip.

The broad blade provides excellent knuckle clearance and makes it easy to transfer chopped ingredients from the cutting board. Its relatively flat cutting edge is ideal for efficient, controlled chopping and push-cutting, while the 210 mm length allows for smooth, continuous slicing through larger pieces of meat, fish, and vegetables.

One of its most distinctive features is the reverse-tanto tip, also known as a kiritsuke tip (K-tip). The spine slopes sharply downward toward the point, creating a fine, precise tip that excels at detailed tasks such as trimming, scoring, and finely slicing garlic, shallots, and other smaller ingredients.

With its combination of a wide profile, thin geometry, and precise tip, this kiritsuke is an excellent choice for cooks looking for a versatile everyday knife with a distinctive Japanese design.

STEEL:

The blade is made from Hitachi's Silver III steel, also known as Ginsan or Ginsanko, hardened to approximately 60–61 HRC. Thanks to its high chromium content, Ginsanko offers excellent resistance to corrosion and is classified as stainless steel.

Despite being stainless, its fine and clean structure gives it some of the sharpening characteristics associated with traditional carbon steels. It can achieve a very fine cutting edge, is relatively easy to sharpen, and offers a practical balance of edge retention, durability, and low maintenance.

LAMINATION:

The hard Ginsanko steel core is protected by two outer layers of softer steel. This traditional three-layer construction is known as san-mai.

The softer outer layers provide additional support to the harder core, improving the blade's overall durability and helping protect it from mechanical stress.

GEOMETRY:

The blade features a double-bevel (symmetrical) geometry, sharpened at a 50/50 ratio, making it suitable for both right- and left-handed users.

Its exceptionally thin geometry minimizes cutting resistance, allowing the blade to glide smoothly through ingredients without unnecessary crushing or splitting. This is especially noticeable when cutting firm vegetables, where a thin blade can make a significant difference in cutting performance.

The wide blade profile provides stability and excellent control during chopping, while the relatively flat cutting edge supports precise push-cutting. Combined with its 210 mm length, the knife is equally capable of handling larger ingredients with long, smooth slicing motions.

BLADE FINISH:

The blade features a traditional nashiji (pear-skin) finish, characterized by a subtly textured, matte surface on the upper portion of the blade. The name refers to the skin of the Japanese nashi pear, which the texture resembles.

The textured stainless cladding contrasts beautifully with the polished Ginsanko core, separated by a soft kasumi line that highlights the blade's layered construction. The etched kanji on the right side adds another distinctive detail.

Besides its visual appeal, the textured surface can help disguise minor scratches that develop with regular use and may slightly reduce food adhesion during cutting.

The choil and spine have been carefully smoothed, providing a comfortable grip and easy handling during extended use.

HANDLE:

The knife features a traditional octagonal Japanese wa handle, crafted from a single piece of dark ebony wood, without an additional ferrule.

Ebony is highly valued for its exceptional density, hardness, durability, and naturally rich dark tones. Its distinctive grain patterns give each handle an elegant appearance that complements the blade's subtle nashiji texture.

The symmetrical octagonal shape provides a comfortable, secure grip and precise blade control, making it suitable for both right- and left-handed users.