Hatsukokoro / Myojinriki Seisakusho "Shirasagi" Ginsan (Silver #3) 180mm Deba

A masterful collaboration between the house of Hatsukokoro and the renowned sharpening artisans of Myojinriki Seisakusho. The "Shirasagi" (White Egret) Deba is a testament to the skill of master sharpener Tateo Myojin. Forged from premium Ginsan (Silver #3) stainless steel, this knife offers performance, delivering fine edge of a traditional high-carbon steel without the risk of quick rust. The knife is fitted with a durable and comfortable octagonal teak wood handle, accented with a classic water buffalo horn ferrule. Shirasagi Ginsan Deba is an exceptional Deba choice that embodies precision and elegance. For right-handed use.

Spec:

• Origin (Made in): Susaki, Kochi Prefecture, Japan
• Brand: Hatsukokoro
• Blacksmith: Undisclosed
• Sharpener: Myojinriki Seisakusho
• Knife Type: Deba
• Blade
  • Construction: Awase (Kasumi)
  • Grind: Single-Bevel with Hamaguriba (Right-handed)
  • Hagane (Core Steel): Ginsan (Silver #3)
  • Jigane (Cladding): Stainless Steel
  • Hardness: 60-62 HRC
  • Hand-forged, hand-grinded, hand-sharpened
• Blade Length: 180mm (7.1")
• Blade Height (at heel): 54mm
• Blade Finish
  • Satin Shiage
  • Kasumi
• Spine Thickness
  • Above heel: 6.8mm
  • Middle: 5.0mm
• Handle
  • Shape: Hachikaku (Octagonal)
  • Material: Teak
  • Kuchiwa: Black Buffalo Horn
  • Length: 139mm
• Overall Length: 338mm
• Weight: 317g (11.18oz)
• Hand Chiseled Mark: In Japanese Kanji "Trademark Hatsukokoro" (登録 初心)

About Hatsukokoro 初心

The Hatsukokoro brand, also known as "Shoshin", collaborates with a variety of artisans, from blacksmiths to handle makers, to ensure that every aspect of the knife gives the best quality to price ratio. Every knife is well curated, with makers and materials chosen specifically to suit the intended line. Based in Amagasaki near Osaka City, Hatsukokoro partners with workshops and blacksmiths from across Japan, resulting in a diverse range of knives that cater to all budgets and preferences.

About Myojinriki Seisakusho 明神利器製作所 

Myojinriki Seisakusho is a Kochi-based knifemaking workshop run by Tateo Myojin (明神 健雄) and Naohito Myojin (明神 直人), the father and son team. Tateo, who was born in the largely rural Kochi Prefecture in 1950, developed his interest in blade forging at a young age, so he went to Sakai, Osaka Prefecture, the famous city of forged knives, to receive training from Sakai knifemakers. 

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 polyethylene make acceptable cutting surfaces, and will help protect and prolong the 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.