K&S - Sydney | SKU: HST-SMZ-G3MGK-KYAN270

Hatsukokoro x Shimizu Ginsan K-tip Yanagiba 270mm

$9,584.00 $11,275.00

St Peters (Online/Showroom) —
2 Bishop St Unit 2 St Peters NSW 2044
+61 2 8234 8818
Crows Nest (Storefront) —
107 West St, Crows Nest NSW 2065
Pickup only

Detailed Specifications

Line	Hatsukokoro x Shimizu Ginsan Single Bevel
Profile	K-tip Yanagiba / Sashimi Knife
Bevel Type	Single Bevel
Weight	229 g \| 8.1 oz
Edge Length	270 mm \| 10 5/8″
Heel Height	36 mm \| 1 27/64″
Width @ Heel	3.3 mm \| 1/8″
Width @ Mid	3.1 mm \| 1/8″
Width @ 1cm from Tip	1.5 mm \| 1/16″
Steel	Ginsan / Silver #3 \| Stainless
Blade Construction	Nimai - Stainless Clad
Hardness (HRC)	60 - 62
Surface Finish	Migaki
Handle	Octagonal Ebony with Black Horn Ferrule
Region	Hyogo
Best for	Pro chefs Enthusiasts

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

This is a small batch of items that Hatsukokoro acquired from sharpener Masaya Shimizu, who recently became independent from Yamawaki Hamono. As a sharpener who focuses on single bevel sharpening, this Ginsan lineup is executed pretty well despite this unique and difficult profile.

The noticeable characteristic of this line is the pronounced Sori(反り) in the spine, a common characteristic that appears on the Katana. Compared with the standard straight profile, this shape is better performing in deeper cuts into a larger chunk of protein while offering a more unique look. And we do see this type of unique look Yanagiba appears on special occasions like the cut on a big tuna in the opening stage of the Omakase course.

The execution of the knife matches well to the expectation I would have on a seasoned Sakai sharpener, with uniform brushed/Migaki polish across Hira, bevel and Urasuki. The polished spine has a subtle dome and the choil is properly chamfered and squared off. The material choice is Ginsan, a very typical steel used for forging but yet easy to sharpen and look after, although comes usually at a premium price, it would significantly improve the usability of the knife especially when wiping the knife down isn’t always an option.

The highlight of the knife would be the strong Sori and distinctly defined tip geometry on the Kiritsuke models, which is great in performing long and deep slicing tasks. The unique shape is paired with a simple yet classic look, which makes these knives perfect gift or attention grabber for Sushi chefs. The Damascus version of the knife offers a more dazzling look, the smooth layering of the Damascus cladding kept the visual language simple, yet the distinct layer highlights the geometry of the Kiritsuke tip and gives the knife a sharp appearance.

Pros	Cons
Great for professionals Easy to look after Excellent fit and finish	High budget

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

Profile

K-tip Yanagiba

Sashimi Knife

The Yanagiba, often simply called Yanagi, stands as a quintessential knife in the Japanese culinary realm, specifically designed for the artful preparation of sashimi, sushi, and sliced raw fish and seafood. As a member of the Sashimi hōchō family, it is celebrated for its long, slender blade that ensures precision cuts with minimal effort. Blade lengths start at approximately 210mm and can extend up to 360mm, with the 240mm and 270mm sizes being the most favored for home use, while professional kitchens frequently opt for 300mm and larger. The Kiritsuke variant of Yanagiba has a even flatter profile and a more clearly defined tip, this design not only enhances the slicing capability of the Yanagiba, but also enables it to do more fine cuttings with the front section of the knife. In high end Omakase restaurants, we can often see the chefs produces Sashimi with a Kiritsuke Yanagiba then turn around to cut up various vegetables, produces and decorations with the same knife, which really shows the precision and versatility of this design.

Compare with

Ginsan / Silver #3

—

13.75% 10.3% 6.9% 3.4% 0

1.02%

13.75%

0.8%

0.35%

0.03%

0.02%

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

Hardness 60–62 HRC

555759616365+

Steel

Ginsan / Silver #3

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

Nimai - Stainless Clad

Nimai(Two Piece) is the Japan's traditional approach to the kitchen knife making, this construction method is typically found on knives with native Japanese origins like Yanagiba, Deba and Usuba. When constructing a Nimai knife, a piece of soft cladding metal will be placed onto a core steel, the two pieces of metal are then forgewelded and shaped into the knife.

The Nimai knives are usually sharpened in single-bevel fashion, with hardened core steel exposed on the flat/hollow-ground side and soft cladding warping over the other side and over the spin. The soft cladding offers support for the harder yet more brittle core steel so the knive can have a thin, sharp edge while have some overall strength. Since the single bevel Japanese knives usually don't have a secondary bevel, the combination of soft cladding and hollow-grind have made the sharpening process easier than Monosteel and Honyaki knives.

In recent years, knifemaker have been trying to utilize stainless claddings on the traditional Nimai knives, which were typically forged withcarbon steel. But unlike the Sanmai construction, the core steel will still be exposed on the hollow-ground side even the stainless cladding can protect the other side. The Stainless Clad Nimai knives seen on the market now would typically use a stainless core to pair with the stainless cladding, making the Nimai and traditional single bevel knives much more approachable for users who are interested in them.

Finish

Migaki

"Migaki" means "polished" or "shined" in Japanese, The term "Migaki finish" in the context of Japanese kitchen knives indeed does not exclusively refer to a mirror polish but encompasses a broader range of polished finishes that can vary from semi-gloss to a more refined, subtle sheen, rather than a highly reflective surface. The primary goal of a Migaki finish is to enhance the knife's functionality and aesthetic appeal, focusing on a smooth finish that improves resistance to corrosion and minimizes drag during cutting, rather than achieving a purely mirror-like appearance.

Handle

Octagonal Ebony with Black Horn Ferrule

Profile Octagonal WA
Material
- Ebony
- Black Buffalo Horn

Standard octagonal section and profile handle made with black ebony, with a black buffalo horn ferrule.

Hatsukokoro x Shimizu Ginsan K-tip Yanagiba 270mm

Availability

Detailed Specifications

Hatsukokoro

K-tip Yanagiba

Ginsan / Silver #3 Element Composition

Ginsan / Silver #3

Nimai - Stainless Clad

Migaki

Octagonal Ebony with Black Horn Ferrule

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Hatsukokoro x Shimizu Ginsan K-tip Yanagiba 270mm

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St Peters

Crows Nest

Canberra

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