Hajimaru Ginsan Nashiji Ko Santoku 150mm - Mono BubingaHajimaru Ginsan Nashiji Ko Santoku 150mm - Mono BubingaHajimaru Ginsan Nashiji Ko Santoku 150mm - Mono BubingaHajimaru Ginsan Nashiji Ko Santoku 150mm - Mono BubingaHajimaru Ginsan Nashiji Ko Santoku 150mm - Mono BubingaHajimaru Ginsan Nashiji Ko Santoku 150mm - Mono BubingaHajimaru Ginsan Nashiji Ko Santoku 150mm - Mono BubingaHajimaru Ginsan Nashiji Ko Santoku 150mm - Mono Bubinga
Hajimaru Ginsan Nashiji Ko Santoku 150mm - Mono Bubinga
Hajimaru Ginsan Nashiji Ko Santoku 150mm - Mono Bubinga
Hajimaru Ginsan Nashiji Ko Santoku 150mm - Mono Bubinga
Hajimaru Ginsan Nashiji Ko Santoku 150mm - Mono Bubinga
Hajimaru Ginsan Nashiji Ko Santoku 150mm - Mono Bubinga
Hajimaru Ginsan Nashiji Ko Santoku 150mm - Mono Bubinga
Hajimaru Ginsan Nashiji Ko Santoku 150mm - Mono Bubinga
Hajimaru Ginsan Nashiji Ko Santoku 150mm - Mono Bubinga
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Hajimaru Ginsan Nashiji Ko Santoku 150mm - Mono Bubinga

£111.00 GBP
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Hajimaru Ginsan Nashiji Ko Santoku 150mm - Mono Bubinga
£111.00 GBP
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Knife Specifications

Due to the handmade nature of many items, slight variations may occur.

Steel
Ginsan Core, Stainless Nashiji Clad
Hardness
61 HRC
54 Soft 67 Hard
Maintenance
Moderate
3 / 5
How to care for this steel
Style
Ko-Santoku
Blade Material
Ginsan Core, Stainless Nashiji Clad
Handle Material
Octagonal Bubinga
Bevel
Double
Edge Length
150mm
Overall Length
275mm
Spine Thickness Heel/Mid
2mm/2mm
Blade Height @ Heel
38mm
gWeight
85g

An In Depth Look

Blade Type
Blade Type

The Santoku knife, a classic in Japanese kitchens, translates to "three virtues," symbolizing its proficiency in slicing, dicing, and mincing. With a shorter, versatile blade and a balanced design, it's ideal for a range of tasks, from cutting meat to chopping vegetables, making it a beloved all-purpose tool.

Steel Type
Steel Type Read

Japanese Ginsan steel, also known as Silver-3 or G3, is an underrated high-grade semi-stainless steel loved by many for being in the ‘goldilocks zone’ of knife steels. It holds a very respectable edge, but is effortless to sharpen. It is considered the semi-stainless version of White 2. It is the knife steel of choice for many home cooks and professional chefs alike.

Care Information
Care Information Read

Hand wash only, never put in a dishwasher. Dry immediately after washing. Store on a magnetic knife strip or in a saya. Sharpen on a whetstone when the blade dulls. Read our full maintenance guide for more information.

Hajimaru

Hajimaru
Hajimaru translates to "Begin" or to "Start", and it's a fitting name for these Japanese knives that were designed to be the perfect entry point into upgrading your knives at home. They are well constructed from tried and tested materials like Ginsan and VG10, all crafted in the Seki area, are easy to maintain (and to gift) and won't break the bank.
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