€ 200.00

Hokiyama Usuba Ginsanko 180mm (7.1")

Best To Use

vegetablesnot for meatnot for fish

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Hokiyama Usuba Ginsanko in 180mm (7.1") blade length is a dedicated knife for vegetables only. It's a single bevel knife, which means only right-handed users can wield it.

This rectangular-sharped usuba (named Kakugata in Japanese) was polished to a high (almost mirror-looking) polish. The heart of the usuba 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 Japanese (Wa) handle with a plastic ferrule. There is a slight step between the ferrule and the handle, which might bother some users. The handle is made of dense, durable wenge wood.

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 smithery 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 smithery 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.

Specifications:

Blade shape: Usuba
Steel type: Ginsan (Silver III)
Hardness (HRC scale): 63
Overall length: 325mm (12.8")
Blade length:
180mm (7.1")
Blade height:
43mm (1.7")
Spine thickness: 3.0mm (0.12")
Weight: 185g (6.5 oz)
Handle length: 140mm (5.5")
Handle type / wood:
Japanese / Wenge 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.