Hatsukokoro | SKU: HS-GINSODM-BK180BC

Hatsukokoro Ginso Ginsan Nickel Damascus Bunka 180mm Black Chacate

Name: Hatsukokoro Ginso Ginsan Nickel Damascus Bunka 180mm Black Chacate
Brand: Hatsukokoro
SKU: HS-GINSODM-BK180BC
Price: 6295.00 TWD
Availability: OutOfStock

$6,295.00 $7,404.00

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St Peters, NSW —
2 Bishop St, Unit 2, St Peters NSW 2044
+61 2 8234 8818
Crows Nest, NSW —
107 West St, Shop 1, Crows Nest NSW 2065
+61 2 8234 8848
Pickup only
Prahran, VIC —
180 Commercial Road, Shop 1, Prahran VIC 3181
+61 3 8199 9948
Pickup only

Detailed Specifications

Line	Hatsukokoro Ginso Ginsan Damascus
Profile	Bunka
Bevel Type	Double Bevel
Weight	130 g \| 4.6 oz
Edge Length	173 mm \| 6 13/16″
Heel Height	47 mm \| 1 27/32″
Width @ Heel	1.8 mm \| 5/64″
Width @ Mid	1.7 mm \| 1/16″
Width @ 1cm from Tip	0.5 mm \| 1/64″
Steel	Ginsan / Silver #3 \| Stainless
Blade Construction	Sanmai - Stainless Damascus Clad
Hardness (HRC)	60 - 62
Surface Finish	Kasumi
Handle	Octagonal Black Chacate
Region	Hyogo
Best for	First-timers Enthusiasts Pro chefs

Free shipping for knives over AU$200 Australia wide.
World-wide shipping via DHL Express, 3 to 5 days.

This Damascus version of Ginso(銀霜, Silver Frost) commissioned by Hatsukokoro carries forward the subtle beauty of the original Ginso line. Although the more complex construction lead to a higher price, it still offers an option for those who want try out this easy to sharpen stainless steel.

To get it out of the way, this Damascus Ginso is identical in terms of cutting performance comparing to the OG Migaki Hazy finish one. The slightly rougher surface would cause a bit of more stickiness in theory, but it seems barely noticeable when cutting potatoes. The biggest attraction of this line would still be the core steel, as Ginsan is still one of the easiest to sharpen stainless knife steel with an edge retention close to VG10.

Finish is the main different of this knife compare to the original Ginso. Obviously the introduction of the Damascus pattern changes the appearance of the blade drastically, but the pattern of this cladding is very constrained. The layer count of the Damascus is very low, leading to a loose pattern that spreads gently across the blade. Instead of sliver frost, it appears more like layer of frozen ice. No dazzling patter or night-contrast etching, this Damascus Ginso stays true to the subtle approach of the predecessor.

The Ginsan double bevel Knife is a relatively uncommon category, so it is always nice to see more options with various look and price available for people to choose from.

Pros	Cons
Easy to look after Ideal for the household Excellent fit and finish	More sharpening needed

Care Instruction

Don't cut hard things! Japanese knives are brittle so bone hacking is a NO NO!
Wash with neutral detergent after use, and wipe dry;
Please don't wash knife with dishwasher, it will damage the wood handle;
Be careful not to leave the knife close to a heat source for a long time;
It is a lot more dangerous to cut with a blunt knife than a sharp knife!
It is best to sharpen a Japanese knife regularly on a waterstone.

Hatsukokoro

Rising star of the industry

Hatsukokoro as a brand works extensively with the Japanese kitchen knife industry. Through collaboration with makers and manufacturers across the Japan, they’ve designed and created a huge collection of different knives, covering every possible price range while having a great value in many of their product lines. Their capabilities to incorporate resources have built a strong relation with knife makers, and more and more are happy to send their knives down to Amagasaki and have them delivered across the world.

“The rapidly expanding new brand in the industry based in Amagasaki, offering great varieties by working close with different makers across entire Japan to the entire globe while innovating in product design and metal fabrication.”

Est. 2019 | 令和元年

Known for Unrivalled product availability, exceptional performance at a highly competitive price.

Website handk.co Instagram @handk_official Read more about Hatsukokoro

Knife details

Profile

Bunka

A pointier version of the Santoku. The Bunka knife features a distinctive profile with a straighter edge and a pointed tip, making it versatile for a variety of kitchen tasks. Its design is a blend of the Santoku and K-tip Gyuto knives, with a blade length typically around 165mm to 180mm. The Bunka is particularly adept at slicing, dicing, and chopping fruits, vegetables, and meats, thanks to the precision and control enabled by its length and flat edge profile. The angled tip, also known as a reverse tanto, provides additional precision for intricate tasks such as julienning. With its unique shape and functionality, the Bunka stands out as a multifunctional knife in the culinary world.

Compare with

Ginsan / Silver #3

—

13.75% 10.3% 6.9% 3.4% 0

C — Carbon Cr — Chromium Mn — Manganese Si — Silicon P — Phosphorus S — Sulfur

Manufacturer
- Hitachi Special Steel, Japan
Nature Stainless
Hardness60–62 HRC

Ginsan steel, also known as Silver 3 or G3 steel, is a type of stainless steel used in high-quality kitchen knives. It is appreciated for its ability to offer the traditional feel and sharpness of carbon steel while providing the corrosion resistance of stainless steel. Ginsan steel contains a moderate amount of carbon, chromium, and other alloying elements that ensure a good balance between edge retention and ease of sharpening. This steel is particularly favored for its fine grain structure, which allows for a very sharp edge, and its resistance to rust makes it a popular choice among professional chefs and home cooks who seek the performance of carbon steel without the maintenance challenges. Ginsan steel knives are known for their durability, ease of care, and excellent cutting performance, making them a preferred option for those looking for high-quality stainless steel cutlery.

Construction

Sanmai - Stainless Damascus Clad

Sanmai(Three-Piece) is a common construction for double bevel knives where two pieces of softer cladding steel are forgewelded to each side of a harder core steel. The harder but more brittle core steel will form the hard cutting edge after heat treating, and the softer cladding will support the core to increase the overall strength of the blade.

Damascus Sanmai utilize damascus steel as the cladding material for the Sanmai construction, which adds aesthetic feature to the blade. On the Kitchen knives with stainless core steel, the damascus cladding will be stainless, this means they will also protect the carbon/semi-stainless core from rusting/discolouration.

The soft cladding enables the thinning process to be a lot easier than a honyaki or monosteel construction. However, when the cladding is made of damascus, whether etched, polished or mirror polished, the thinning process will take a toll on the cladding, meaning the damascus won't look the same as when it was taken out of the box.

Finish

Kasumi

A Kasumi finish refers to a traditional Japanese blade-finishing technique used on knives, particularly those made from a combination of soft iron and harder steel. The term "Kasumi" means "mist" in Japanese, aptly describing the hazy, matte appearance achieved on the blade's bevel where the two metals meet. This effect is not only aesthetic but also showcases the craftsmanship involved in blending these materials, highlighting the skill in creating a knife that is both beautiful and functional.

Handle

Octagonal Black Chacate

Profile Octagonal WA
Material
- Black Chacate

An octagonal WA handle made from Black Chacate. The material is dark brown and can include yellow sapwood.

Frequently asked questions

What is Ginsan steel, and why do some Japanese knives use it?

Ginsan steel, also known as Silver #3 or G3, is a stainless steel made by Hitachi Special Steel in Japan, containing 1.02% carbon and 13.75% chromium, and it is used in Japanese knives because it combines the sharpness and ease of sharpening of carbon steel with the rust resistance of stainless steel. It is a fine-grained steel that takes a very sharp edge, and at a hardness of 60, 62 HRC, it offers a practical balance of edge retention and sharpenability for everyday kitchen use.

The name "Ginsan" (銀三) literally means "silver three," referring to its Silver #3 designation. Its moderate chromium content makes it far less reactive than carbon steels, so it won't discolor or rust as quickly, while its carbon content keeps the edge keen and responsive on the stones. For home cooks and professionals who want a stainless knife that still feels like a traditional Japanese blade, Ginsan is a common middle ground.

What is the Hatsukokoro Ginso Ginsan Damascus knife line, and who is it for?

The Hatsukokoro Ginso Ginsan Damascus line is a stainless steel knife series designed for household users seeking an attractive first Japanese knife that offers decent cutting performance and is easy to sharpen.

This line is built for first-timers, enthusiasts, and pro chefs who prioritize low maintenance, as the catalog notes it is "easy to look after" despite requiring slightly more frequent sharpening than some alternatives. It delivers the same cutting performance as the original non-Damascus Ginso, making it a practical choice for daily tasks like slicing potatoes without noticeable stickiness, while the Damascus pattern provides a distinct visual appeal. The most accessible option currently in stock is the Hatsukokoro Ginso Ginsan Nickel Damascus Santoku 180mm Black Chacate, positioned as an entry-level option.

Reviewed by K&S Staff · Last updated 1 July 2026

Hatsukokoro Ginso Ginsan Nickel Damascus Bunka 180mm Black Chacate

Availability

Detailed Specifications

Hatsukokoro

Knife details

Bunka

Ginsan / Silver #3 Element Composition

Ginsan / Silver #3

Sanmai - Stainless Damascus Clad

Kasumi

Octagonal Black Chacate

Frequently asked questions

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Hatsukokoro Ginso Ginsan Nickel Damascus Bunka 180mm Black Chacate

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