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

Hatsukokoro x Shimizu Ginsan K-tip Yanagiba 270mm

$10,749.00
Tax included Shipping calculated at checkout.
Detailed Specifications
Profile Yanagiba
Bevel Type Single Bevel
Weight 229 g        8.08 oz
Edge Length 270 mm   .10.63 inch
Heel Height 36 mm     .1.42 inch
Width @ Spine 3.3 mm     0.13 inch
Width @ Mid 3.1 mm     0.12 inch
Width @ 1cm from Tip 1.5 mm     0.06 inch
Steel Ginsan / Silver #3 | Stainless
Hardness (HRC) 60 - 62
Handle Octagonal Ebony with Black Horn Ferrule
  • 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 Kiritsuke shape with strong Sori, 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.


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

  • Profile: Yanagiba

    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. This knife's design is not just about aesthetics but about fulfilling the precise requirements of Japanese cuisine, making it a vital tool for both amateur and seasoned chefs.

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  • Steel: Ginsan / Silver #3

    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.

    Manufacturer:

    • Hitachi Special Steel, Japan

    Nature: Stainless

    Hardness: 60- 62

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  • Handle Specs

    Profile: Octagonal WA

    Material:

    • Ebony
    • Black Buffalo Horn

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

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