Gyuto 210 mm, HATSUKOKORO Ginrei Ginsan Nashiji Gyuto
For those who want one knife for most things: meat, fish and vegetables.
You have another variant of this item in your wishlist.
Goes with the knife
Choose options
You have another variant of this item in your wishlist.
Description
Hatsukokoro Ginrei Ginsan Nashiji Gyuto 210 mm is a classic Japanese chef's knife, made for versatility, precision and efficiency. At 210 mm it works for vegetables, fish and meat, and serves as a natural main knife in the kitchen.
The blade is made of Ginsan (Silver 3) stainless steel, a high-quality Japanese steel that combines very good edge stability with easy maintenance. It gives a sharp, precise cutting feel, and the steel resists rust better than traditional carbon steel.
The traditional nashiji finish gives the knife a refined, handcrafted look and reduces suction against the food while cutting.
This is a gyuto for you if you want Japanese craft, good performance and a timeless design, whether you are an enthusiast or a professional.
HATSUKOKORO · Amagasaki
Hatsukokoro was started in Amagasaki near Osaka by a master smith who wanted to gather good knives from all over Japan under one name.
All knives from HATSUKOKOROSpecifications
- Knife type
- Gyuto (chef's knife)
- Region
- Amagasaki
- Blade length
- 210 mm
- Handle
- Teak with buffalo horn
- Edge
- 50/50
- Right-/left-handed
- Both
- Item number (SKU)
- HK-GINREI-G3-210G
- Weight
- 133 g
About the knife type: Gyuto (chef's knife)
A gyuto is a Japanese chef's knife for all everyday kitchen work. It is similar to a Western chef's knife, but is often lighter with a thinner blade.
The profile is long and even with a pointed tip. It slices, chops and minces fish, meat and vegetables. The length lets you slice in a single cut and keep the fibres intact.
About the steel: Ginsan (Silver #3)
Care and maintenance
Wash by hand in warm water, and dry it straight away.
Never the dishwasher. Use a cutting board of wood or plastic, not glass or stone.
Similar knives
