| Brand / Blacksmith | Hatsukokoro / Nakagawa |
| Series: | Nakagawa Ginsan |
| Knife type: | Kiritsuke 210 |
| Blade Length / Total length (mm): | 198 / 345 |
| Grind: | 50/50 |
| Finish: | San Mai |
| Steel type: | Ginsan (Silver3) |
| Forging method: | Polished (Migaki) |
| HRC hardness: | 61 |
| Handle type / Material / Ferrule: | Ebony no ferrule |
| Spine Thickness at heel / tip (mm): | 2,8 / 0,3 |
| Blade height at heel (mm): | 42 |
| Weight (gr): | 182 |
| Notes: |
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Hatsu – Kokoro means innocent spirit. A very important wholesaler from Amagasaki city in Hyogo prefecture cooperating with some of the best craftsmen in Japan. The Hatsukokoro brand is their house brand, crafted from usually undisclosed but some of the most experienced blacksmiths. The Ginsan Series are made by Satoshi Nakagawa who is the disciple of the legendary Kenichi Shiraki and is now considered among the top 5 blacksmiths in Japan. Made by Silver3 stainless steel, one of the sharpest steels in Japanese knife making, with high edge retention but at the same time easy to sharpen. Sharpened by Morihio San, a legend among sharpeners in Sakai. Features a beautiful octagonal Wa handle made by Ebony. The Kiritsuke is a hybrid knife, similar to a Gyuto but with a K-Tip suitable for delicate tasks and ideal for push cutting technique. It is a knife that is used as a multi-purpose knife, suitable for a wide range of tasks. Is shaped for cutting the vast majority of meats, fishes, vegetables and fruits. Can be also used as a slicer alternative to Sujihiki. The 210mm size is suitable for home cooks and professionals.
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Hatsu – Kokoro means innocent spirit. A very important wholesaler from Amagasaki city in Hyogo prefecture cooperating with some of the best craftsmen in Japan. The Hatsukokoro brand is their house brand, crafted from usually undisclosed but some of the most experienced blacksmiths. The Ginsan Series are made by Satoshi Nakagawa who is the disciple of the legendary Kenichi Shiraki and is now considered among the top 5 blacksmiths in Japan. Made by Silver3 stainless steel, one of the sharpest steels in Japanese knife making, with high edge retention but at the same time easy to sharpen. Sharpened by Morihio San, a legend among sharpeners in Sakai. Features a beautiful octagonal Wa handle made by Ebony. Meaning “Beef knife” in Japanese, the Gyuto is the most common and basic of all knives, the Japanese version of the classic western Chef’s knife. It is used as a multi-purpose knife, suitable for meat, fish, vegetables and more. Can be used with almost all different cutting techniques. The 240mm is the right size, for both professional and experienced home cooks.
Brand / Blacksmith Hatsukokoro / Nakagawa Series: Nakagawa Ginsan Knife type: Kiritsuke 240 Blade Length / Total length (mm): 227 / 382 Grind: 50/50 Finish: San Mai Steel type: Ginsan (Silver3) Forging method: Polished (Migaki) HRC hardness: 61 Handle type / Material / Ferrule: Ebony no ferrule Spine Thickness at heel / tip (mm): 2,8 / 0,35 Blade height at heel (mm): 47 Weight (gr): 223 Notes: -
Hatsu - Kokoro means innocent spirit. A very important wholesaler from Amagasaki city in Hyogo prefecture cooperating with some of the best craftsmen in Japan. The Hatsukokoro brand is their house brand, crafted from undisclosed but some of the most experienced blacksmiths. The Ginga (Galaxy or Milky Way) line is one of the latest creations of Hatsukokoro in collaboration with Yoshihiro Yauji, one of the most talented blacksmiths and one of the youngest to be honoured as Dentokogeshi (Traditional Craftsmen) in Takefu Knife Village (we met him in our latest visit to Japan and is an amazing person too). After many years of training under Hideo Kitaoka, he started making his own knives, that soon became famous for their excellent fit and finish. It features an impressive polished Damascus finish and is made with one high end stainless steels by Hitachi, namely ATS-34. It contains a high amount of carbon and chromium that provides excellent wear and corrosion resistance. All details are taken care of – rounded and polished spine for looks and comfort – a tapering that makes the knives both sturdy and nimble and an Ebony mono octagonal handle to adds to the overall beauty of these knives. Despite the polished finish it has a very good food release even when cutting sticky ingredients like potatoes. Meaning “Beef knife” in Japanese, the Gyuto is the most common and basic of all knives, the Japanese version of the classic western Chef’s knife. It is used as a multi-purpose knife, suitable for meat, fish, vegetables and more. Can be used with almost all different cutting techniques. The 210mm is the most commonly used size, handy for both professional and home cooks.
Brand / Blacksmith Hatsukokoro Series: ATS-34 DAMASCUS Knife type: Gyuto 210 Blade Length / Total length (mm): 210/355 Grind: 50/50 Finish: Damascus Steel type: ATS-34 Forging method: Damascus San Mai HRC hardness: 64 Handle type / Material / Ferrule: Octagonal / Ebony Mono Spine Thickness at heel / tip (mm): 2,3 / 0,35 Blade height at heel (mm): 50 Weight (gr): 183 Notes: -
Hatsu - Kokoro means innocent spirit. A very important wholesaler from Amagasaki city in Hyogo prefecture cooperating with some of the best craftsmen in Japan. The Hatsukokoro brand is their house brand, crafted from undisclosed but some of the most experienced blacksmiths. The Ginga (Galaxy or Milky Way) line is one of the latest creations of Hatsukokoro in collaboration with Yoshihiro Yauji, one of the most talented blacksmiths and one of the youngest to be honoured as Dentokogeshi (Traditional Craftsmen) in Takefu Knife Village (we met him in our latest visit to Japan and is an amazing person too). After many years of training under Hideo Kitaoka, he started making his own knives, that soon became famous for their excellent fit and finish. It features an impressive polished Damascus finish and is made with one high end stainless steels by Hitachi, namely ATS-34. It contains a high amount of carbon and chromium that provides excellent wear and corrosion resistance. All details are taken care of – rounded and polished spine for looks and comfort – a tapering that makes the knives both sturdy and nimble and an Ebony mono octagonal handle to adds to the overall beauty of these knives. Despite the polished finish it has a very good food release even when cutting sticky ingredients like potatoes. Meaning “Beef knife” in Japanese, the Gyuto is the most common and basic of all knives, the Japanese version of the classic western Chef’s knife. It is used as a multi-purpose knife, suitable for meat, fish, vegetables and more. Can be used with almost all different cutting techniques. The 240mm is a commonly used size, handy for both professional and home cooks.
Brand / Blacksmith Hatsukokoro Series: ATS-34 DAMASCUS Knife type: Gyuto 240 Blade Length / Total length (mm): 240/390 Grind: 50/50 Finish: Damascus Steel type: ATS-34 Forging method: Damascus San Mai HRC hardness: 64 Handle type / Material / Ferrule: Octagonal / Ebony Mono Spine Thickness at heel / tip (mm): 2,4/0,35 Blade height at heel (mm): 54 Weight (gr): 240 Notes: -
Hatsu - Kokoro means innocent spirit. A very important wholesaler from Amagasaki city in Hyogo prefecture cooperating with some of the best craftsmen in Japan. The Hatsukokoro brand is their house brand, crafted from undisclosed but some of the most experienced blacksmiths. The Ginga (Galaxy or Milky Way) line is one of the latest creations of Hatsukokoro in collaboration with Yoshihiro Yauji, one of the most talented blacksmiths and one of the youngest to be honoured as Dentokogeshi (Traditional Craftsmen) in Takefu Knife Village (we met him in our latest visit to Japan and is an amazing person too). After many years of training under Hideo Kitaoka, he started making his own knives, that soon became famous for their excellent fit and finish. It features an impressive polished Damascus finish and is made with one high end stainless steels by Hitachi, namely ATS-34. It contains a high amount of carbon and chromium that provides excellent wear and corrosion resistance, All details are taken care of – rounded and polished spine for looks and comfort – a tapering that makes the knives both sturdy and nimble and an Ebony mono octagonal handle to adds to the overall beaty of these knives. Despite the polished finish it has a very good food release even when cutting sticky ingredients like potatoes. The Petty is one of the most commonly used knives in the kitchen. A small, general-purpose knife used for peeling, shaping, and slicing fruits and vegetables, chopping herbs, and making garnishes that also can be used in handheld cuts.
Brand / Blacksmith Hatsukokoro Series: ATS-34 DAMASCUS Knife type: Petty 150 Blade Length / Total length (mm): 150/280 Grind: 50/50 Finish: Damascus Steel type: ATS-34 Forging method: Damascus San Mai HRC hardness: 64 Handle type / Material / Ferrule: Octagonal / Ebony Mono Spine Thickness at heel / tip (mm): 2,1 / 0,3 Blade height at heel (mm): 36 Weight (gr): 102 Notes: -
Hatsu – Kokoro means innocent spirit. A very important wholesaler from Amagasaki city in Hyogo prefecture cooperating with some of the best craftsmen in Japan. The Hatsukokoro brand is their house brand, crafted from undisclosed but some of the most experienced blacksmiths. A beautiful Nashiji finish knife for the light and thin knives lovers. Forged from Ginsan steel (Silver-3), easy to sharpen and maintain. The ebony mono octagonal handle is the perfect fit for the simplicity and beauty of this knife. The Nakiri, that looks like a small cleaver, is a specialized knife for vegetables. It is a double bevel knife and has a tall, thin blade in order to go through vegetables easily. It is a very popular knife throughout Japan as well as the rest of the world because its specialized profile makes the veggie preparation so easy. Feels nimble in the handle despite its size and its thin blade is designed for precise cuts. Perfect for chopping, slicing and push cuts.
Brand / Blacksmith Hatsukokoro Series: Ginrei Knife type: Nakiri 170mm Blade Length / Total length (mm): 164 / 312 Grind: 50/50 Finish: Nashiji Steel type: Ginsan (Silver-3) Forging method: San Mai HRC hardness: 61 Handle type / Material / Ferrule: Wa / Mono Ebony Spine Thickness at heel / tip (mm): 2 Blade height at heel (mm): 51 Weight (gr): 186 Notes: -
Hatsu – Kokoro means innocent spirit. A very important wholesaler from Amagasaki city in Hyogo prefecture cooperating with some of the best craftsmen in Japan. The Hatsukokoro brand is their house brand, crafted from undisclosed but some of the most experienced blacksmiths. A beautiful Nashiji finish knife for the light and thin knives lovers. Forged from Ginsan steel (Silver-3), easy to sharpen and maintain. The ebony mono octagonal handle is the perfect fit for the simplicity and beauty of this knife. With a tall blade and rounded nose, the Santoku is a versatile, all over, knife that is suitable for cutting meat, fish, or vegetables. The name Santoku means “Three-purpose” (virtues). Used mainly with chopping and push cuts.
Brand / Blacksmith Hatsukokoro Series: Ginrei Knife type: Santoku 170mm Blade Length / Total length (mm): 170 / 310 Grind: 50/50 Finish: Nashiji Steel type: Ginsan (Silver-3) Forging method: San Mai HRC hardness: 61 Handle type / Material / Ferrule: Wa / Mono Ebony Spine Thickness at heel / tip (mm): 2 Blade height at heel (mm): 46 Weight (gr): 144 Notes: -
Hatsu – Kokoro means innocent spirit. A very important wholesaler from Amagasaki city in Hyogo prefecture cooperating with some of the best craftsmen in Japan. The Hatsukokoro brand is their house brand, crafted from undisclosed but some of the most experienced blacksmiths. The Hayabusa SG2 Series are true lasers. Made of new technology SG2 powder stainless steel that holds an edge for very long but at the same time is easy to sharpen. Polished finish with a distinct lamination line makes it look beautiful combined with a perfect fit and finish and a Wenge octagonal handle. For the thin and light knife lovers!! Meaning “Beef knife” in Japanese, the Gyuto is the most common and basic of all knives, the Japanese version of the classic western Chef’s knife. It is used as a multi-purpose knife, suitable for meat, fish, vegetables and more. Can be used with almost all different cutting techniques. The 210mm is a commonly used size, handy for both professional and home cooks.
Brand / Blacksmith Hatsukokoro Series: Hayabusa SG2 Knife type: Gyuto 210 Blade Length / Total length (mm): 210 / 355 Grind: 50/50 Finish: San Mai Steel type: SG-2 (R-2 ) Forging method: Polished (Migaki) HRC hardness: 62-63 Handle type / Material / Ferrule: Octagonal / Wenge / Horn Spine Thickness at heel / tip (mm): 2,5 / 0,3 Blade height at heel (mm): 47 Weight (gr): 164 Notes: -
Hatsu – Kokoro means innocent spirit. A very important wholesaler from Amagasaki city in Hyogo prefecture cooperating with some of the best craftsmen in Japan. The Hatsukokoro brand is their house brand, crafted from undisclosed but some of the most experienced blacksmiths. The Hayabusa SG2 Series are true lasers. Made of new technology SG2 powder stainless steel that holds an edge for very long but at the same time is easy to sharpen. Polished finish with a distinct lamination line makes it look beautiful combined with a perfect fit and finish and a Wenge octagonal handle. For the thin and light knife lovers!! The Kiritsuke is a hybrid knife, similar to a Gyuto but with a K-Tip suitable for delicate tasks and ideal for push cutting technique. It is a knife that is used as a multi-purpose knife, suitable for a wide range of tasks. Is shaped for cutting the vast majority of meats, fishes, vegetables and fruits. Can be also used as a slicer alternative to Sujihiki. The 210mm size is suitable for home cooks and professionals.
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Hatsu – Kokoro means innocent spirit. A very important wholesaler from Amagasaki city in Hyogo prefecture cooperating with some of the best craftsmen in Japan. The Hatsukokoro brand is their house brand, crafted from undisclosed but some of the most experienced blacksmiths. The Hayabusa SG2 Series are true lasers. Made of new technology SG2 powder stainless steel that holds an edge for very long but at the same time is easy to sharpen. Polished finish with a distinct lamination line makes it look beautiful combined with a perfect fit and finish and a Wenge octagonal handle. For the thin and light knife lovers!! The Kiritsuke is a hybrid knife, similar to a Gyuto but with a K-Tip suitable for delicate tasks and ideal for push cutting technique. It is a knife that is used as a multi-purpose knife, suitable for a wide range of tasks. Is shaped for cutting the vast majority of meats, fishes, vegetables and fruits. Can be also used as a slicer alternative to Sujihiki. The 240mm size is suitable for experienced home cooks and professionals.
Brand / Blacksmith Hatsukokoro Series: Hayabusa SG2 Knife type: Kiritsuke Gyuto 240 Blade Length / Total length (mm): 240 / 385 Grind: 50/50 Finish: San Mai Steel type: SG-2 (R-2 ) Forging method: Polished (Migaki) HRC hardness: 62-63 Handle type / Material / Ferrule: Octagonal / Wenge / Horn Spine Thickness at heel / tip (mm): 2,4 Blade height at heel (mm): 52 Weight (gr): 176 Notes: -
Hatsu – Kokoro means innocent spirit. A very important wholesaler from Amagasaki city in Hyogo prefecture cooperating with some of the best craftsmen in Japan. The Hatsukokoro brand is their house brand, crafted from undisclosed but some of the most experienced blacksmiths. The Hayabusa SG2 Series are true lasers. Made of new technology SG2 powder stainless steel that holds an edge for very long but at the same time is easy to sharpen. Polished finish with a distinct lamination line makes it look beautiful combined with a perfect fit and finish and a Wenge octagonal handle. For the thin and light knife lovers!! With a tall blade and rounded nose, the Santoku is a versatile, all over, knife that is suitable for cutting meat, fish, or vegetables. The name Santoku means “Three-purpose” (virtues). Used mainly with chopping and push cuts.
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Sale!Hatsu - Kokoro means innocent spirit. A very important wholesaler from Amagasaki city in Hyogo prefecture cooperating with some of the best craftsmen in Japan. The Hatsukokoro brand is their house brand, crafted from undisclosed but some of the most experienced blacksmiths. The Hayabusa SG2 Series are true lasers. Made of new technology SG2 powder stainless steel that holds an edge for very long but at the same time is easy to sharpen. Polished finish with a distinct lamination line makes it look beautiful combined with a perfect fit and finish and a Wenge octagonal handle. For the thin and light knife lovers!! Meaning “Beef knife” in Japanese, the Gyuto is the most common and basic of all knives, the Japanese version of the classic western Chef’s knife. It is used as a multi-purpose knife, suitable for meat, fish, vegetables and more. Can be used with almost all different cutting techniques. The 240mm is a commonly used size, handy for both professional and home cooks.
Brand / Blacksmith Hatsukokoro Series: Hayabusa SG2 Knife type: Gyuto 240 Blade Length / Total length (mm): 235 / 385 Grind: 50/50 Finish: San Mai Steel type: SG-2 (R-2 ) Forging method: Polished (Migaki) HRC hardness: 62-63 Handle type / Material / Ferrule: Octagonal / Wenge / Horn Spine Thickness at heel / tip (mm): 2 / 0,35 Blade height at heel (mm): 50 Weight (gr): 160 Notes:
