Hajimaru Ginsan Nashiji Tall Kiritsuke 210mm - Mono BubingaHajimaru Ginsan Nashiji Tall Kiritsuke 210mm - Mono BubingaHajimaru Ginsan Nashiji Tall Kiritsuke 210mm - Mono BubingaHajimaru Ginsan Nashiji Tall Kiritsuke 210mm - Mono BubingaHajimaru Ginsan Nashiji Tall Kiritsuke 210mm - Mono BubingaHajimaru Ginsan Nashiji Tall Kiritsuke 210mm - Mono BubingaHajimaru Ginsan Nashiji Tall Kiritsuke 210mm - Mono BubingaHajimaru Ginsan Nashiji Tall Kiritsuke 210mm - Mono Bubinga
Hajimaru Ginsan Nashiji Tall Kiritsuke 210mm - Mono Bubinga
Hajimaru Ginsan Nashiji Tall Kiritsuke 210mm - Mono Bubinga
Hajimaru Ginsan Nashiji Tall Kiritsuke 210mm - Mono Bubinga
Hajimaru Ginsan Nashiji Tall Kiritsuke 210mm - Mono Bubinga
Hajimaru Ginsan Nashiji Tall Kiritsuke 210mm - Mono Bubinga
Hajimaru Ginsan Nashiji Tall Kiritsuke 210mm - Mono Bubinga
Hajimaru Ginsan Nashiji Tall Kiritsuke 210mm - Mono Bubinga
Hajimaru Ginsan Nashiji Tall Kiritsuke 210mm - Mono Bubinga
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Hajimaru Ginsan Nashiji Tall Kiritsuke 210mm - Mono Bubinga

$156.00 USD
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Hajimaru Ginsan Nashiji Tall Kiritsuke 210mm - Mono Bubinga
$156.00 USD
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Knife Specifications

Due to the handmade nature of many items, slight variations may occur.

Steel
Ginsan Core, Stainless Nashiji Clad
Hardness
61 HRC
54 Soft 67 Hard
Maintenance
Easy
2 / 5
How to care for this steel
Style
Kiritsuke
Blade Material
Ginsan Core, Stainless Nashiji Clad
Handle Material
Octagon Mono Bubinga
Bevel
Double Bevel
Edge Length
214mm
Overall Length
360mm
Spine Thickness Heel/Mid
2.4mm/2.4mm
Blade Height @ Heel
51mm
gWeight
181g

An In Depth Look

Blade Type
Blade Type

The Kiritsuke knife, a symbol of expertise in Japanese cuisine is similar to the Gyuto but has a flatter profile. This multi-purpose knife combines features of a slicer and a vegetable knife, with its angled tip and long blade. It excels in precise slicing, chopping, and julienning, making it a prestigious and versatile tool.

Steel Type
Steel Type Read

Japanese Ginsan steel, also known as Silver-3 or G3, is an underrated high-grade semi-stainless steel loved by many for being in the ‘goldilocks zone’ of knife steels. It holds a very respectable edge, but is effortless to sharpen. It is considered the semi-stainless version of White 2. It is the knife steel of choice for many home cooks and professional chefs alike.

Care Information
Care Information Read

Hand wash only, never put in a dishwasher. Dry immediately after washing. Store on a magnetic knife strip or in a saya. Sharpen on a whetstone when the blade dulls. Read our full maintenance guide for more information.

Forged In Amagasaki·Brand

Hatsukokoro

Amagasaki, Hyogo
Hatsukokoro

Operating out of Amagasaki since 2019.

Coordinates
34.7°N · 135.4°E
Signature
Wide-range OEM brand, value performance
Steels
GinsanSKD-11
Based in Amagasaki, Hatsukokoro partners closely with a wide network of skilled Japanese blacksmiths (Think Yoshikane, Myojin, Yauji and many more) and manufacturers to create an expansive range of kitchen knives. Their approach is rooted in collaboration, drawing on the strengths of various makers across Japan to develop collections that span from accessible entry-level pieces to exceptional high-performance tools.
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