Hokiyama Deba Ginsanko 150mm (5.9")
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Hokiyama Deba Ginsanko in 150mm (5.9") blade length is a heavy traditional Japanese knife for rougher tasks, intended for filleting fish and poultry. It's a single bevel knife, which means only right-handed users can wield it. A heavy knife, a proud member of the traditional Japanese trio (along with yanagiba and usuba knives).
This Deba Ginsanko was polished to a high polish. The heart of deba is made of Hitachi's Silver III steel, also named Ginsan steel or Ginsanko, which was hardened to around 63 HRC, which will deliver long-lasting edge-retention. Due to its high content of Chromium (Cr), Ginsan steel resists corrosion very well.
Hokiyama blacksmiths fitted a Japanese (Wa) handle with a buffalo horn ferrule. The handle is made of the most commonly used handle wood in traditional Japanese knives - magnolia wood. Magnolia wood is a soft, light-colored wood that needs some extra maintenance as it can stain easily, so we recommend having clean hands before using the knife. It is preferred wood of Japanese sushi chefs due to its antiseptic properties and it is easy and cheap to rehandle as there is an abundance of magnolia handles on the market.
Suitable for first-time buyers of a Japanese kitchen knife. It can also serve as a wonderful gift!
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).
Each knife in the workshop goes through about 50 different processes that are performed and controlled by experienced craftsmen. Among the various steps required to make a Hokiyama knife is a special process called Rolling-Forging. It enables the efficient and uniform production of knives while maintaining the properties and qualities of Japanese steel.
|Steel type:||Ginsan (Silver III)|
|Hardness (HRC scale):||63|
|Overall length:||290mm (11.4")|
|Blade length:||150mm (5.9")|
|Spine thickness:||7mm (0.28")|
|Weight:||230g (8.1 oz)|
|Handle length:||120mm (4.7")|
|Handle type / wood:||Japanese / Magnolia|
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.