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Hokiyama Kiritsuke Ginsanko 210mm (8.3") blade paired with our SharpEdge stabilized wood handles in grey/orange/emerald green/light brown.
Hokiyama Kiritsuke Ginsanko in 210mm (8.3") blade length is a multi-purpose Japanese knife, suitable for preparing fish and larger cuts of meat, as well as vegetables.
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We paired this blade with our new custom maple burl handles in four different colors: → TOKYO NIGHT: Traditional Japanese handle with a modern twist in a dark color named Tokyo Night. The color of these handles varies from light to dark grey, with soft or deep hues of red and swirls of cream. If you like a particular hue, please contact us before placing an order. |
BLADE SHAPE:
Kiritsuke knives are double-bevel hybrids between the traditional Japanese knife yanagiba (slicer knife, mostly used for sushi) and the usuba (knife specialized to cut vegetables). This means kiritsuke knives can be used for all sorts of tasks in the kitchen, from making sashimi, slicing through ribeye, to chopping veggies. Traditionally, kiritsuke knives were only allowed to be used by the Executive Chef of the restaurant, but we'll look away if you're not (yet) the head chef 😜.
HANDLE:
We chose a universal, octagonal shape that comfortably fits the hands of both right- and left-hand users. It offers a firm grip for easy and comfortable use.
Handles are made of natural maple wood, which undergoes a special procedure of stabilization with resin. This ensures a long service life of the handle. During this process of stabilization, a color pigment is added which penetrates the wood in different ways, creating unique patterns. This makes every handle one-of-a-kind.
Color and patterns of handles may vary from what is seen in the pictures. If you like a particular color hue, please contact us before placing an order.
STEEL:
The heart of this knife is made of Hitachi's Silver III steel, also named Ginsan steel or Ginsanko, which was hardened to around 63 HRC. Due to its high content of Chromium (Cr), Ginsan steel will resist corrosion very well.
LAMINATION:
The core layer consisting of the harder Silver III steel was sandwiched between two layers of softer, more corrosion resistant steel. This technique, called san-mai, is used to protect the hard (but delicate) core from outside factors, such as rusting and physical impacts, which could lead to breakage.
GEOMETRY:
It has a double bevel (symmetrical) blade.
BLADE FINISH:
The blade's surface sports a beautiful hammered nashiji finish, resembling the skin of the Asian pear, which is then separated from the cutting edge by a smooth kasumi line. The nashiji finish also serves a practical purpose, preventing slices of food from sticking to the blade while cutting.
About Hokiyama:
Hokiyama Hamono is a leading smithy in Kochi Prefecture in Japan. They have recently celebrated their 100-year anniversary, founded in 1919. Hokiyama Hamono is known for their quality as they follow the tradition of hand-made blades that has been around for over 800 years. They retain the handiwork and traditional craftsmanship that is passed down from generation to generation while striving for the ever-new knowledge and innovation. Despite the fact that they make knives according to the traditional methods, they follow the modern technological guidelines in the field of metallurgy, material processing and innovations in production processes. Hokiyama, in their own words, is a fusion of tradition (土佐 一), innovation (無限) and practicality (左近).
Specifications:
| Blade shape: | Kiritsuke |
| Steel type: | Ginsan (Silver III) |
| Hardness (HRC scale): | 63 |
| Overall length: | 367mm (14.5") |
| Blade length: | 210mm (8.3") |
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Blade height:
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45mm (1.8") |
| Spine thickness: | 2.0mm (0.08") |
| Weight: | 185g (6.5 oz) |
| Handle length: | 138mm (5.4") |
| Blacksmith: | Hokiyama |
Use & Care:
- Handwash in warm water and towel dry
- Use a sharpening stone (not a honing steel!) to sharpen your knife
- Do not cut frozen foods and meat bones
- Do not put the knife in a dishwasher
- Read our comprehensive guide on proper Maintenance of Kitchen Knives.
Still doubting which type of Japanese knife should best fit your needs? We created a quick, 5-steps quiz to help you find the perfect knife based on your cooking skills and the type of food you prepare.