[SET] Hokiyama Ginsanko Set [-15%]
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Hokiyama smithy made these two knives just for us. We asked them to combine their proven blade shapes (kiritsuke and petty) and stainless steel (Ginsanko, hardness at 63 HRC!), then match it with a timeless rosewood handle known for its durability and comfortable grip. It’s a nice combo, don’t you think?
Knives in this set:
Kiritsuke knives were primarily intended only for the head sushi chef. While the blade profile is slightly flatter than gyuto knives, it is still a multifunctional knife, suitable for everyday use since 210mm (8.3") blade length is an optimal size for chopping vegetables as well as cutting larger pieces of meat and fish.
A petty knife should be an essential part of every kitchen. We need a smaller knife for all those tasks where our main, larger knife is just too big and unwieldy. The 135mm (5.3”) blade length is a perfect match for a 210mm (8.3”) kiritsuke.
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 two blades 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.
The handle is made of Rosewood 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!
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 smithy 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)||Ginsan (Silver III)|
|Hardness (HRC scale):||63||63|
|Overall length:||365mm (14.4")||260mm (10.2")|
|Blade length:||210mm (8.3")||140mm (5.5")|
|45mm (1.8")||29mm (1.1")|
|Spine thickness:||2.0mm (0.08")||2.0mm (0.08")|
|Weight:||165g (5.8 oz)||65mm (2.3")|
|Handle length:||136mm (5.4")||115mm (4.5")|
|Handle type / wood:||Japanese / Rosewood||Japanese / Rosewood|
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.