Hatsukokoro Ginrei Silver #3 Petty 130mm with Mono Ebony Handle

From the maker

Overview

The Hatsukokoro Ginrei Silver #3 Petty 130mm with Mono Ebony Handle is a compact Japanese petty knife built for clean, precise prep work. The 130mm blade is ideal for peeling, trimming, slicing fruit, breaking down small vegetables, cleaning proteins, and handling the detail work that feels awkward with a full-size gyuto.

Ginrei means “silver peak,” and this line is a strong everyday expression of Hatsukokoro’s practical knife design: stainless Ginsan Silver #3 core steel, stainless cladding, a subtle nashiji finish, and a thin, nimble grind. Silver #3 is loved because it sharpens more easily than many stainless steels while still offering stainless convenience, making this petty a great choice for cooks who want Japanese cutting performance without the higher maintenance of carbon steel.

The mono ebony wa handle gives this knife a refined, understated look and a more premium feel in hand. Ebony adds visual contrast against the rustic nashiji blade finish while keeping the knife balanced, compact, and easy to control for board work or in-hand prep.

Common Questions

Q: Is the Hatsukokoro Ginrei Silver #3 Petty 130mm good for home cooks?

A: Yes. This is one of the easiest Japanese petty knives to recommend for home cooks because it combines a stainless Ginsan core with a practical size and comfortable wa handle. It is small enough for quick prep but refined enough for cooks who want a real upgrade from a basic paring or utility knife.

Q: What is a 130mm petty knife best used for?

A: A 130mm petty is best for detail work: trimming shallots, slicing citrus, peeling apples, cutting herbs, removing silver skin, and preparing small ingredients. It can work on the cutting board or in hand, making it one of the most useful secondary knives in a Japanese knife roll.

Q: How do I care for a Silver #3 Japanese knife?

A: Silver #3 is stainless, so it is easier to maintain than carbon steel, but it should still be washed by hand, dried immediately, and never placed in the dishwasher. Use a soft cutting board, avoid bones and frozen foods, and maintain the edge with proper sharpening or stropping. For long-term care, a light coat of Tsubaki oil can help protect the blade and handle materials during storage.