HATSUKOKORO Ginrei Ginsan Nashiji Petty 130 mm Tomatosharp

Petty 130 mm, HATSUKOKORO Ginrei Ginsan Nashiji Petty

Name: Petty 130 mm, HATSUKOKORO Ginrei Ginsan Nashiji Petty
Brand: Hatsukokoro
SKU: HK-GINREI-G3-130P
Price: 1350.0 NOK
Availability: OutOfStock
Rating: 5.0 (1 reviews)

1 350,-

A second knife: fruit, garlic, herbs and small jobs.

Out of stock

Hear when it is back. Read why Japanese knives are so often sold out, and how to get hold of them.

Goes with the knife

Maintenance kit, keep the knife sharp

990,-

1 189,-

Cutting board 40×30 cm, TOMATOSHARP End grain ash

1 290,-

10Good Complete Sharpening Kit

2 190,-

2 990,-

Knife case, SHINOGI Case 15-25

4 990,-

Description

Hatsukokoro Ginrei Ginsan Nashiji Petty 130 mm is a precise utility knife for smaller jobs. It suits peeling, trimming, detail work and smaller ingredients such as fruit, vegetables and small cuts of meat.

The blade is Ginsan (Silver 3) stainless steel, known for its balance of sharpness, durability and rust resistance. It cuts cleanly and precisely and is easy to look after.

The Nashiji finish looks good and reduces friction against the food.

A good second knife next to a gyuto or santoku, for precise work in the kitchen.

Made by

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 HATSUKOKORO

Specifications

Knife type: Petty (utility knife)
Region: Amagasaki
Steel: Ginsan (Silver #3), stainless steel
Blade length: 130 mm
Handle: Teak with buffalo horn
Edge: 50/50
Right-/left-handed: Both
Item number (SKU): HK-GINREI-G3-130P
Weight: 62 g

About the knife type: Petty (utility knife)

A petty is smaller than a chef's knife and has a narrow, pointed blade. It is easy to control when you slice, peel and trim fruit, vegetables and smaller pieces of meat and fish. It also minces onion and garlic well.

See all knife types

About the steel: Ginsan (Silver #3)

A stainless carbon steel with 14% chromium, combining the properties of carbon steel with stain resistance. Gives good sharpness and is easy to sharpen, whilst needing less maintenance than traditional carbon steels. Clean and dry after use; avoid long exposure to moisture. Resistant to patina.

Care: easy care

See the difference between the steels

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.

See how to care for the knife · How to sharpen it yourself

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