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*** Hello everyone, We are moving our home and office across country! All of our products will be shipped over in a container and is not set to arrive until the 14th of April. We are still accepting orders but please be advised that orders will not be shipped until the 16th of April. Thank you for continued support! ***
*** Hello everyone, We are moving our home and office across country! All of our products will be shipped over in a container and is not set to arrive until the 14th of April. We are still accepting orders but please be advised that orders will not be shipped until the 16th of April. Thank you for continued support! ***
Hatsukokoro Ginyo Ginsan Tsuchime Damascus Petty 150mm

Hatsukokoro Ginyo Ginsan Tsuchime Damascus Petty 150mm

$255.00

Total Knife Length:

290mm 

Blade Length Tip to Heel:

150mm

Blade Height:

37.9mm

Blade Width at spine:

1.5mm

Total Weight:

83 grams / 2.9 ounces

Steel Type:

Ginsan / Silver 3

Rockwell Hardness:

60-62

Handle Materials:

 Wengewood / Buffalo Horn

 

The Ginyo line from Hatsukokoro is one of the more beautiful and unique lines that we carry. Ginsan also known as Silver 3 steel is a great performing stainless option. The Damascus finish on tis line is truly stunning and they also are unique in the fact that they also have a subtle Tsuchime or hammered finish which is rarely seen on Damascus knives. 

*The Petty or Utility knife is a small knife used for smaller and more delicate tasks. They range in size from 120mm to 210mm and usually have a short blade height and thin blade. They can be used as a line knife or to prep various smaller items. Great for things like cutting fruit, herbs or even to portion and slice smaller proteins. In our opinion this is a top 3 knife everyone should have in their arsenal.

Knife Care Tips

    • Never use this knife to cut through frozen foods, bones or other hard items. 
    • After use be sure to wash using warm water, dish soap and a soft non-abrasive cloth or sponge. 
    • Dry knife immediately after washing to avoid corrosion.
    • If storing for an extended period of time use a knife oil like the one found here https://thekniferoll.com/collections/sharpening-accessories/products/tsubaki-knife-oil
    • For edge maintenance and sharpening use whetstones, strops, or a fine ceramic honing rod. Avoid oil stones, diamond stones and steel rods
    • Some high carbon knives will need to be wiped  dry periodically during use if cutting highly acidic foods to avoid corrosion.