Hatsukokoro | SKU: HT-HBGIN3S-KGY210

Hatsukokoro Ginso Ginsan K tip Gyuto 210mm

$4,888.00 $5,736.00

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 Ginso
Profile	K-tip Gyuto / Chefs Knife
Bevel Type	Double Bevel
Weight	159 g \| 5.6 oz
Edge Length	219 mm \| 8 5/8″
Heel Height	47 mm \| 1 27/32″
Width @ Heel	2.6 mm \| 7/64″
Width @ Mid	2.1 mm \| 5/64″
Width @ 1cm from Tip	0.7 mm \| 1/32″
Steel	Ginsan / Silver #3 \| Stainless
Blade Construction	Sanmai - Stainless Clad
Hardness (HRC)	60 - 62
Surface Finish	Ukiba
Handle	Octagonal Black Chacate
Region	Hyogo
Best for	First-timers Students

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

The Hatsukokoro Ginso

(銀霜) is a line that focusing on affordability while having few features that make it stand out in its price range. As the name Ginso or "Silver Frost" implies, it uses Hitachi Metal Ginsan/Silver 3 steel as its core steel, with a Ukiba finished stainless cladding.

The direction of the Migaki finish is parallel to the spine, which is arguably harder to do than the typical perpendicular-to-spine Migaki finish seen on the entry level knives. What is more unique is the look of the cladding, instead of having a uniform look, the area above the cladding line have a layer of haze-like finish. This layer combines with the cladding line and polished core steel, gives a looks of thin fog floating above water, a technique that was only seen on higher end brand like Miyabi.

What is most exciting is that, with the combination of Gisnan steel, decent finish and unique look, the whole package comes in a very acceptable price. It is actually amongst the most affordable kinves with Ginsan cores steel. For those who are curious about this steel but on a tight budget, this is not only a good way to access this steel type, but offers few additional features.

Pros	Cons
Budget friendly Ideal for the household Easy to look after	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

Profile

K-tip Gyuto

Chefs Knife

The K-tip Gyuto — known in Japanese as kiritsuke gyuto (切付牛刀) — is a double-bevelled chef's knife that pairs the all-purpose body of a standard gyuto with a kiritsuke-style tip: an angled, clipped "k-tip" point in place of the gyuto's curved belly. Combined with a flatter edge profile, this gives two advantages. The sharply defined tip excels at precise work — scoring, detailing and picking — while the flatter edge is optimised for clean push-cutting and long slicing strokes. It remains a versatile general-purpose knife, but rewards a chef who works with deliberate, tip-led precision.

A note on naming: the K-tip (or "Kiritsuke") Gyuto is a double-bevelled knife and should not be confused with the traditional Kiritsuke (切付け) — a single-bevelled knife that is a genuinely different tool. Many retailers list the two interchangeably; at Knives and Stones we keep them distinct so you know exactly what you're buying.

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

Sanmai - Stainless 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.

The soft cladding enables the thinning process to be a lot easier than a honyaki or monosteel construction. And in the case where the cladding steel are stainless in nature, it can offer protection for the carbon or semi-stainless cores against rusting and discoluoring.

Finish

Ukiba

Ukiba(浮き刃, floating edge) finish describes a very specific look where the blade is finished mostly in Migaki/brushed finish, and a band of hazy matt finish is applied right above the cladding line using sandblasting. The shiny core steel contrasts with the matt band on the cladding and highlight the edge. As the cladding lines are usually wavy, the edge would looks like it's floating above a cloud, which grant this finish the name Ukiba.

Handle

Octagonal Black Chacate

Profile Octagonal WA
Material
- Black Chacate

Black Chacate is a highly valued timber known for its deep, rich brown to almost black coloration, fine texture, and exceptional durability. It polishes well, offering an exquisite finish that highlights its subtle, elegant grain patterns. This wood is often used in fine woodworking projects, including luxury furniture, decorative items, and high-end knife handles.

An octagonal wa handle made from Black Chacate wood would exhibit a sleek, geometric shape that fits comfortably in the hand, enhancing the user's grip and control. The deep hues and natural luster of Black Chacate add a touch of sophistication and unparalleled beauty to the handle, making it not only a functional component of a kitchen knife but also a piece of art. The durability and stability of Black Chacate ensure that the handle withstands the rigors of kitchen use while maintaining its aesthetic appeal over time.

Frequently asked questions

Is a K-tip Gyuto the same as a traditional Kiritsuke?

Not quite - and it is the single most common point of confusion when people shop for a kiritsuke. The two knives share the same striking angled, reverse-tanto tip, but underneath that tip they are very different tools.

A K-tip gyuto is a double-bevel knife: it is ground on both sides like any Western-style chef's knife, so it is ambidextrous, forgiving to use, and sharpened exactly the way you would sharpen a normal gyuto. You get the dramatic kiritsuke look with the everyday usability of an all-purpose chef's knife.

A traditional kiritsuke - including the kiritsuke-yanagiba (slicer) and kiritsuke-gyuto shapes - is a single-bevel knife, ground on one side only. It is historically a master chef's knife: it takes real practice to use well, is set up for right-handed users by default, and needs single-bevel sharpening technique to maintain.

So if you want the kiritsuke silhouette with no learning curve, choose a K-tip gyuto. If you specifically want the traditional single-bevel discipline - and the precision it allows on fish and vegetables - choose a true kiritsuke. At Knives and Stones we stock both, and each product page tells you which construction you are looking at.

✓ Verified by Knives and Stones · James Zhang · Reviewed 29 May 2026

	210 mm	240 mm
Weight	139 g	193 g
Total Length	357 mm	384 mm
Tip to Heel Length	217 mm	240 mm
Blade Height at Heel	46 mm	50.5 mm
Width of Spine Above Heel	2.1 mm	2.6 mm
Width of Spine at Middle of Blade	2.0 mm	2.3 mm
Width of Spine at about 1 cm from tip	1.0 mm	1.0 mm

Hatsukokoro Ginso Ginsan K tip Gyuto 210mm

Availability

Detailed Specifications

Hatsukokoro

K-tip Gyuto

Ginsan / Silver #3 Element Composition

Ginsan / Silver #3

Sanmai - Stainless Clad

Ukiba

Octagonal Black Chacate

Frequently asked questions

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Hatsukokoro Ginso Ginsan K tip Gyuto 210mm

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St Peters

Crows Nest

Canberra

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