Santoku means three virtues in Japanese - slicing, dicing, and mincing - and Ginsan (Silver #3) stainless steel is one of the best possible materials to build those virtues around. With a grain structure fine enough to support a genuinely sharp edge at 60-61 HRC and a corrosion resistance that requires no special care beyond normal washing and drying, Ginsan makes the Hayabusa Ginsan santoku accessible to cooks who want Japanese knife performance without carbon steel maintenance. Hatsukokoro coordinates production through the Sakai artisan network in Seki City - a centuries-old system where specialist blacksmiths and grinders each contribute their expertise to the finished blade.
This santoku is laser thin - it drops through food with minimal resistance and transitions easily between push-cutting and moderate rocking technique. The 180mm format sits at the longer end of the santoku range, giving it more reach than a typical 165mm while retaining the compact character that makes santoku knives popular in smaller kitchens. The migaki (polished) finish is clean and professional from spine to edge. The blade is paired with an octagonal wenge handle with a black buffalo horn ferrule.
Care Instructions: Ginsan (Silver #3) is a stainless steel - low maintenance and highly resistant to corrosion. Hand wash and dry after each use. Avoid the dishwasher, bones, frozen foods, and hard materials. Sharpen on quality water stones. Strop regularly to maintain the edge between full sharpenings.
Each knife is made by hand so measurements may vary.Brand: Hatsukokoro
Line: Hayabusa Ginsan
Location: Seki City, Japan
Construction: San Mai, Roll Forged
Edge Steel: Ginsan (Silver #3) Stainless Steel
Cladding: Stainless
HRC: 60-61
Finish: Migaki (Polished)
Engraving: Etched
Edge Grind: Even
Handle: Wenge Octagonal
Ferrule: Black Buffalo Horn
Weight: 4.3 oz (122 g)
Blade Length: 174 mm
Total Length: 313 mm
Spine Thickness at Base: 2 mm
Blade Height: 48 mm
This santoku is laser thin - it drops through food with minimal resistance and transitions easily between push-cutting and moderate rocking technique. The 180mm format sits at the longer end of the santoku range, giving it more reach than a typical 165mm while retaining the compact character that makes santoku knives popular in smaller kitchens. The migaki (polished) finish is clean and professional from spine to edge. The blade is paired with an octagonal wenge handle with a black buffalo horn ferrule.
Care Instructions: Ginsan (Silver #3) is a stainless steel - low maintenance and highly resistant to corrosion. Hand wash and dry after each use. Avoid the dishwasher, bones, frozen foods, and hard materials. Sharpen on quality water stones. Strop regularly to maintain the edge between full sharpenings.
Each knife is made by hand so measurements may vary.
