Hatsukukoro Ginrei Nashiji Gyuto 210mm

The Hatsukokoro Ginrei Gyuto 210mm is a gyuto knife built around a Ginsan stainless steel core, offering the clean cutting feel of a carbon blade with the low maintenance of stainless. The 210mm length is the most versatile size in the kitchen, equally at home breaking down proteins, slicing vegetables, and handling the daily run of prep work that a gyuto knife is made for.

Hatsukokoro works with experienced blacksmiths across Japan to produce knives that punch well above their price. The Ginrei series, whose name means silver peak, takes its character from a snow covered mountain ridge: clean, bright, and refined. It is a line built for cooks who want genuine Japanese performance without paying for unnecessary extras, and it has become a favourite first serious Japanese knife for that reason.

As a gyuto knife, the Ginrei carries a gently curved double bevel edge that suits both push cutting and a rocking motion, making it the natural Japanese counterpart to the Western chef’s knife. The nashiji pear skin finish on the cladding hides minor scratches and reduces food sticking, while the thin, refined edge glides through ingredients with very little effort.

Steel and Construction

The core is Ginsan stainless steel, also known as Silver 3 or Ginsanko, a high purity Hitachi steel hardened to 61 HRC. Ginsan is prized because it behaves like a carbon steel when it comes to sharpness and ease of sharpening, yet resists rust thanks to its chromium content. The core is sandwiched between two layers of softer stainless steel in a san mai construction, which protects the hard cutting core from chips and impact while keeping the blade tough.

Maintenance and Care

Hand wash and dry the blade immediately after use. Never put it in a dishwasher and never leave it soaking. Avoid bones, frozen food, and hard squash that could torque or chip the edge. Maintain the edge on a whetstone, which Ginsan takes to easily, and the knife will stay sharp for years.

Best for: everyday prep, slicing proteins and vegetables, push cutting and rock chopping, cooks wanting their first serious Japanese gyuto.

Kitchen Samurai Ease of Use Rating: 9 out of 10. Stainless, forgiving, and easy to sharpen.

HRC: 61

Made in Japan.

Free shipping on orders over R1,500.