Overview

Hatsukokoro Ginrei Silver #3 Bunka 170mm with Mono Ebony Handle is the “do-it-all” Japanese prep knife for cooks who want laser-like performance without babying a reactive carbon blade. The Ginrei line pairs a Ginsan #3 stainless core with stainless cladding, giving you that crisp, refined edge feel—while staying easy to live with day to day. The bunka profile adds a versatile flat spot for push-cutting and a precise k-tip for detail work (garlic, shallots, trimming, scoring, and tight turns).

If you want one knife that can handle weeknight vegetables, proteins, and fine prep with confidence, this is the sweet spot: thin behind the edge, controlled on the board, and balanced for fast, clean cuts.

Why This Knife Works So Well

Ginsan is loved because it sharpens like a “classic” Japanese steel—responsive on stones, capable of a very crisp edge—while offering stainless convenience. That makes this Ginrei bunka a strong choice for home cooks who want a real upgrade, and for pros who want a low-fuss workhorse that still feels premium. The mono ebony wa handle adds a clean, minimalist look with a secure, comfortable grip.

Common Questions

Q: Is this knife suitable for home cooks?

A: Yes. Ginsan (Silver #3) is stainless and easy to maintain, and the bunka shape is extremely versatile—great for everyday vegetables and proteins without needing a full-size gyuto.

Q: What’s the advantage of a bunka (k-tip) shape?

A: You get a flatter edge section for efficient push cuts plus a pointed tip for precision. It’s especially handy for onions, garlic, trimming silver skin, and detailed prep where a rounder tip feels bulky.

Q: How do I care for it to keep it sharp?

A: Hand wash, wipe dry, and store safely. For edge maintenance, light stropping helps—our Tokushu Knife leather strop is perfect. If you want extra protection for the handle and finish over time, a tiny amount of 100% Tsubaki (camellia) oil goes a long way.

Specifications

Core Steel: Ginsan (Silver #3 / Silver 3)

Cladding Type: Stainless cladding (san-mai)

Blade Length: 170mm (bunka)

Overall Length: 316mm

Spine Thickness (Heel): 2.1mm

Spine Thickness (Mid): 2.0mm

Weight (grams): 148g

Handle Material: Mono Ebony (octagonal wa handle)

Hardness (HRC): ~61

Care & Performance Tips

Use a knife-friendly board to protect the edge (especially with thin Japanese grinds). If you’re upgrading your setup, a Hasegawa Pro Cutting Board is a top-tier choice for edge longevity. Want peak sharpness from day one (or a refresh after heavy use)? Add our knife sharpening service to your order.