Hatsukokoro "Ginsou" Ginsan (Silver #3) Damascus 180mm Santoku with Teak Buffalo Horn Handle

Introducing an exceptional new offering Ginsou ("Silver Frost") from Hatsukokoro, this premium knife stands out from their traditional lineup. Forged with a core of Ginsan (Silver #3) stainless carbon steel and encased in stainless steel, it boasts a distinctive, Damascus pattern. Hand grinded by Tosa blacksmith, the knife is well finished, with polished choil and spine. Additionally, it features a hand-chiselled signature on the blade, a rare detail for Hatsukokoro knives.

Spec

• Origin (Made in): Tosa, Kōchi Prefecture, Japan
• Brand: Hatsukokoro
  
• Knife Type: Santoku
• Blade
  • Construction: San Mai
  • Grind: Double-edged Blade (50/50 Grind)
  • Hagane (Core Steel): Ginsan (Silver #3)
  • Jigane (Cladding): Stainless Steel
  • Hardness: 60-62 HRC
  • Hand-forged, hand-ground, hand-sharpened
• Blade Finishes:
  • Damascus
    
• Blade Length(Heel-to-Tip): 175mm (6.9")
• Blade Height (at heel): 47mm
• Spine Thickness
  • Above heel: 1.7mm
  • Middle: 1.7mm
• Handle
  • Shape: Hachikaku (Octagonal)
    
  • Material: Teak
    
  • Kuchiwa: Black Buffalo Horn
  • Length: 128mm
• Overall Length: 313mm
• Weight: 122g (4.3oz)
• Hand Chiseled Mark: In Japanese Kanji "Trademark Hatsukokoro" (登録 初心)

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.