[SET] Hokiyama Ginsanko Yo Chef's Set [-15%]
[SET] Hokiyama Ginsanko Yo Chef's Set [-15%]
[SET] Hokiyama Ginsanko Yo Chef's Set [-15%]
[SET] Hokiyama Ginsanko Yo Chef's Set [-15%]
€ 272.00

€ 320.00

[SET] Hokiyama Ginsanko Yo Chef's Set [-15%]

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Excellent multi-purpose Japanese kitchen knife set, suitable for use at home, as well as in a professional kitchen. This two-piece Hokiyama's traditional kitchen knife set contains two major Japanese knives:

Gyuto, or Chef's knife, is a versatile kitchen knife that will shine with all kinds of chopping, slicing and rocking motions on the kitchen board. Petty is basically a smaller version of a Gyuto knife (Chef's knife) - a must-have knife in every kitchen, it can be used for peeling, mincing, paring and decorating food.

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 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 gyuto 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.

Hokiyama blacksmiths fitted a western-style (Yo) handle. The handle is simple and ergonomic, without any bolster and is made of laminated pakka wood. 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 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).

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.


Blade shape: Gyuto & Petty 
Steel type: Ginsan (Silver III)
Hardness (HRC scale): 63
Handle type / wood:
Western / Pakka wood
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.