Santoku 150 mm, HATSUKOKORO Ginrei Ginsan Nashiji Ko-Santoku
For those who want a shorter knife than a gyuto for everyday cooking.
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- Delivery in 1–3 working days in Norway
- Free delivery in Norway over 2 500,-
- 30-day returns
- Specialist shop with its own sharpening workshop
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Description
Hatsukokoro Ginrei Ginsan Nashiji Ko-Santoku 150 mm is a compact, versatile Japanese kitchen knife for precise work and smaller tasks in the kitchen. The shorter length gives very good control, which makes it well suited to cutting vegetables, fruit, herbs and smaller cuts of meat.
The blade is forged in Ginsan (Silver 3) stainless steel, a high-quality Japanese steel known for its balance between sharpness, wear resistance and easy maintenance. The steel can be sharpened to a very thin, precise edge and resists rust well.
The blade has a nashiji finish ('pear skin' texture), which gives a rustic look and helps reduce friction and food sticking to the blade.
A good knife if you want Japanese precision in a compact, easy-to-handle size.
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
- Santoku (chef's knife)
- Region
- Amagasaki
- Blade length
- 150 mm
- Handle
- Teak with buffalo horn
- Edge
- 50/50
- Right-/left-handed
- Both
- Item number (SKU)
- HK-GINREI-G3-150KOS
- Weight
- 76 g
About the knife type: Santoku (chef's knife)
Santoku is a Japanese all-purpose knife. The name means 'three uses': meat, fish and vegetables.
The blade is slightly wider than on a gyuto or a Western chef's knife, so there is room for large vegetables. The tip gives the edge a larger contact surface, and the knife cuts well with a push cut.
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.
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