Hatsukokoro Ginrei Silver #3 Nakiri 165mm with Mono Ebony Handle

From the maker

Overview

The Hatsukokoro Ginrei Silver #3 Nakiri with mono ebony handle is a stainless Japanese vegetable knife designed for clean, efficient prep. Made with a Silver #3 steel core, also known as Ginsan or Ginsanko, this nakiri offers the sharpening feel and fine edge potential that many cooks love in carbon steel, while staying much easier to maintain thanks to its stainless construction.

The nakiri shape is built for vegetables. Its tall, flat blade profile gives excellent board contact for push cutting, chopping, and tap-cutting through onions, cabbage, herbs, carrots, squash, and other daily prep ingredients. The added blade height also gives comfortable knuckle clearance, making this a practical choice for cooks who want a dedicated vegetable knife that feels stable and precise on the cutting board.

The Ginrei line is known for a rustic nashiji finish, thin behind-the-edge geometry, and approachable stainless performance. The mono ebony wa handle gives this version a clean, upgraded feel with a slightly more refined presentation than standard wood handle options. For best edge life, pair this knife with a knife-friendly board such as a Hasegawa Pro Cutting Board, and maintain the edge between sharpening sessions with a leather strop.

Common Questions

Q: What is the Hatsukokoro Ginrei Silver #3 Nakiri best used for?

A: This nakiri is best for vegetable prep. It excels at push cutting, chopping, and clean board work with ingredients like onions, carrots, cabbage, herbs, mushrooms, and squash.

Q: Is Silver #3 steel stainless?

A: Yes. Silver #3, also called Ginsan or Ginsanko, is a stainless Japanese steel. It is popular because it sharpens well, takes a clean edge, and is easier to care for than reactive carbon steel.

Q: Is a nakiri a good everyday knife?

A: Yes, especially if much of your prep is vegetable-focused. A nakiri is not meant for bones, frozen foods, or heavy twisting cuts, but it is excellent for daily produce work and controlled cutting on the board.

Q: How do I care for this knife?

A: Wash by hand, dry after use, and avoid the dishwasher. Although the steel is stainless, proper care will protect the edge and finish. Use a soft cutting board and avoid glass, stone, ceramic, or other hard surfaces.