Hatsukokoro / Miyazaki Kajiya "Taki" Ginsan (Silver #3) Damascus 210mm Gyuto with Wenge Buffalo Horn Handle

This "Taki" Ginsan Gyuto is named after the Japanese word for "waterfall" because of the exquisite Damascus pattern. It exudes quality with a solid weight and precise taper grind, further marked by the iconic camellia flower stamp on the back of the blade. A symbol of masterful knife-making, it's an incomparable addition to your culinary collection.

Spec:

• Origin (Made in): Goto Islands, Nagasaki Prefecture, Japan
• Brand: Hatsukokoro
• Blacksmith: Miyazaki Kajiya
• Craftsmen: Haruo Miyazaki 宮崎 春生
• Knife Type: Gyuto
• Blade
• Construction: San Mai
• Grind: Double-edged Blade (50/50 Grind)
• Hagane (Core Steel): Ginsan (Silver #3) 
• Jigane (Cladding): Soft Iron
• Hardness: 60-62 HRC
• Hand-forged, hand-ground, hand-sharpened
• Blade Finishes:
• Damascus
  
• Blade Length: 210mm (8.3")
• Blade Height (at heel): 50mm
• Spine Thickness
• Above heel: 2.8mm
• Middle: 2.2mm
• Handle
• Shape: Hachikaku (Octagonal)
• Material: Wenge
  
• Kuchiwa: Black Buffalo Horn
• Length: 132mm
• Overall Length: 360mm
• Weight: 191g (6.73oz)
• Engraved Mark (Front): In Japanese Kanji "Trademark Hatsukokoro" (登録 初心)

About Miyazaki Kajiya 宮崎鍛冶屋

Haruo Miyazaki is one of young generation blacksmiths in Japan. Graduated from high school, Miyazaki went to Fukuoka to learn from Master Toshio Ohba whom initially turned him down. With perseverance and determination, Miyazaki was finally accepted and trained for 5 years learning all details of knife-making. After that, he has returned to his hometown Goto Islands to open his own workshop, Miyazaki Kajiya (宮崎鍛冶屋).

Miyazaki is a firm believer of craftsmanship that comprises of hundred years of human wisdom, which cannot be replaced by machinery despite the efficiency. Made to last for years, all knives from Miyazaki Kajiya have a Camellia flower stamp on the blade as a signature of his dedicated work.

Care:

Ginsan (Gin3 or Silver #3) is a stainless carbon steel, with 14% added Chromium. Retaining the character of Japanese carbon steel, with similar hardness of Shirogami #2, Ginsan is stainless. It's edge retention is only slightly inferior to Shirogami #2, but the fact that it combines ease of sharpening, carbon steel character as well being stainless makes it a great choice for those who wish to have a Japanese carbon steel knife that is easy to maintain.

Cutting Surface:

Recommended cutting surface: wood, rubberized boards and high-end composites, and quality plastics such as polyethene make acceptable cutting surfaces, and will help protect and prolong knife’s edge. AVOID glass, metal, countertops, and other rigid, non-forgiving surfaces.

Sharpening:

We recommend sharpening all quality Japanese knives on whetstones, as we believe they yield the best results for your knives.