{"product_id":"hatsukokoro-ginrei-kiri-gyuto-ginsanko-nashiji-ebony-210mm","title":"Hatsukokoro Ginrei Kiritsuke Ginsanko Nashiji Ebony 210mm (8.3\")","description":"\u003cp\u003e\u003cstrong\u003eHatsukokoro Ginrei Kiritsuke Ginsanko Nashiji Ebony 210 mm\u003c\/strong\u003e 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 \u003cstrong\u003eexceptionally thin blade\u003c\/strong\u003e 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.\u003c\/p\u003e\n\u003cp\u003eThe \u003cstrong\u003eGinrei series\u003c\/strong\u003e proves that great Japanese knives don't have to be complicated. At its core lies \u003cstrong\u003eGinsanko stainless steel (60–61 HRC)\u003c\/strong\u003e, 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.\u003c\/p\u003e\n\u003ch4\u003eBLADE SHAPE:\u003c\/h4\u003e\n\u003cp\u003e\u003cstrong\u003eKiritsuke\u003c\/strong\u003e is a distinctive Japanese blade shape, recognizable by its broad profile and sharply angled tip. This model features a \u003cstrong\u003ewide, 210 mm (8.3\") blade\u003c\/strong\u003e, combining the versatility of an all-purpose chef's knife with the added precision of a characteristic kiritsuke tip.\u003c\/p\u003e\n\u003cp\u003eThe 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.\u003c\/p\u003e\n\u003cp\u003eOne of its most distinctive features is the \u003cstrong\u003ereverse-tanto tip\u003c\/strong\u003e, also known as a \u003cstrong\u003ekiritsuke tip (K-tip)\u003c\/strong\u003e. 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.\u003c\/p\u003e\n\u003cp\u003eWith 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.\u003c\/p\u003e\n\u003ch4\u003eSTEEL:\u003c\/h4\u003e\n\u003cp\u003eThe blade is made from Hitachi's Silver III steel, also known as \u003ca href=\"\/fr\/blogs\/knives-101\/steel-heart-of-japanese-knives\" title=\"Ginsanko steel\"\u003eGinsan or Ginsanko\u003c\/a\u003e, hardened to approximately \u003cstrong\u003e60–61 HRC\u003c\/strong\u003e. Thanks to its high chromium content, Ginsanko offers excellent resistance to corrosion and is classified as stainless steel.\u003c\/p\u003e\n\u003cp\u003eDespite 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.\u003c\/p\u003e\n\u003ch4\u003eLAMINATION:\u003c\/h4\u003e\n\u003cp\u003eThe hard Ginsanko steel core is protected by two outer layers of softer steel. This traditional three-layer construction is known as \u003ca title=\"Lamination\" href=\"\/fr\/blogs\/knives-101\/blade-construction-lamination\"\u003esan-mai\u003c\/a\u003e.\u003c\/p\u003e\n\u003cp\u003eThe softer outer layers provide additional support to the harder core, improving the blade's overall durability and helping protect it from mechanical stress.\u003c\/p\u003e\n\u003ch4\u003eGEOMETRY:\u003c\/h4\u003e\n\u003cp\u003eThe blade features a \u003ca title=\"Geometry\" href=\"\/fr\/blogs\/knives-101\/blade-construction-geometry\"\u003edouble-bevel (symmetrical) geometry\u003c\/a\u003e, sharpened at a 50\/50 ratio, making it suitable for both right- and left-handed users.\u003c\/p\u003e\n\u003cp\u003eIts \u003cstrong\u003eexceptionally thin geometry\u003c\/strong\u003e 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.\u003c\/p\u003e\n\u003cp\u003eThe 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.\u003c\/p\u003e\n\u003ch4\u003eBLADE FINISH:\u003c\/h4\u003e\n\u003cp\u003eThe blade features a traditional \u003ca href=\"\/fr\/blogs\/knives-101\/blade-construction-blade-finish\"\u003enashiji (pear-skin) finish\u003c\/a\u003e, 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.\u003c\/p\u003e\n\u003cp\u003eThe textured stainless cladding contrasts beautifully with the polished Ginsanko core, separated by a soft \u003cstrong\u003ekasumi line\u003c\/strong\u003e that highlights the blade's layered construction. The etched kanji on the right side adds another distinctive detail.\u003c\/p\u003e\n\u003cp\u003eBesides its visual appeal, the textured surface can help disguise minor scratches that develop with regular use and may slightly reduce food adhesion during cutting.\u003c\/p\u003e\n\u003cp\u003eThe choil and spine have been carefully smoothed, providing a comfortable grip and easy handling during extended use.\u003c\/p\u003e\n\u003ch4\u003eHANDLE:\u003c\/h4\u003e\n\u003cp\u003eThe knife features a traditional \u003cstrong\u003eoctagonal Japanese wa handle\u003c\/strong\u003e, crafted from a single piece of dark \u003cstrong\u003eebony wood\u003c\/strong\u003e, without an additional ferrule.\u003c\/p\u003e\n\u003cp\u003eEbony 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.\u003c\/p\u003e\n\u003cp\u003eThe symmetrical octagonal shape provides a comfortable, secure grip and precise blade control, making it suitable for both right- and left-handed users.\u003c\/p\u003e","brand":"Hatsukokoro","offers":[{"title":"Default Title","offer_id":55131265171802,"sku":"420103122144","price":180.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2077\/0683\/files\/420103122144_HatsukokoroGinreiKiritsukeGinsankoNashiji210mm_Monoebony_-2.jpg?v=1794520136","url":"https:\/\/sharpedgeshop.com\/fr\/products\/hatsukokoro-ginrei-kiri-gyuto-ginsanko-nashiji-ebony-210mm","provider":"SharpEdge","version":"1.0","type":"link"}