€ 175.00

Harukaze Santoku Nashiji Ginsanko 170mm (6.7")

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Harukaze Santoku Nashiji Ginsanko 170mm (6.7") is a multi-purpose Japanese kitchen knife, suitable for use at home, as well as in a professional kitchen. Santoku is the most popular knife shape in Japanese home kitchens. An easy-to-handle multi-purpose knife for most of your food preparation tasks. Due to the wide blade of the Santoku knives, they excel at cutting vegetables. 

Beautiful and unique hammer dents were left unpolished on the top part of the blade. At the bottom of the blade, we can see a very pronounced, curvy line that goes along the entire length of the blade. This is the line between the core and the two softer, outer layers of steel that serve as additional protection of the core steel. Such a sandwich of the harder core steel and softer outer steels is called san-mai clad, most of today's Japanese knives are made this way. The heart of this Santoku 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.

Harukaze blacksmiths decided to fit a traditional Japanese (Wa) wooden handle on this beautiful knife. It is made of magnolia wood with a black ferrule and is oval-shaped, so it will fit in the hands of both left- and right-handed users.

Suitable for first-time buyers of a Japanese kitchen knife. It can also serve as a wonderful gift!

About Harukaze: 

In Japanese, the word Harukaze means "a windy spring". This smithy is famous for the best quality traditional steel used for the core of the blade, coupled with stainless outer layers and elegant wooden handles.


Blade shape: Santoku
Steel type: Ginsan (Silver III)
Hardness (HRC scale): 63
Overall length: 310mm (12.2")
Blade length:
170mm (6.7")
Blade height:
47mm (1.8")
Spine thickness: 2 mm (0.08")
Weight: 125g (4.4 oz)
Handle length: 126mm (4.9")
Handle type / wood:
Japanese / Magnolia
Blacksmith: Harukaze

Use & Care:

  • Handwash in warm water and towel dry
  • Use a sharpening stone (not 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.