The Hatsukokoro bunka in Ginsan (Silver Steel) combines the versatility of an everyday kitchen knife with the precision of a k-tip point. The profile sits close to a santoku but with a reversed tip that allows for finer detail work on vegetables, meat and fish alike. The generous blade height provides knuckle clearance on the board, while the tip handles tasks that a santoku's rounded nose cannot.
Ginsan (Silver Steel) is a high-carbon stainless steel (C 0.95,1.10%, Cr 13.0,14.5%) developed in Japan and favoured by Sakai and Seki smiths for its response to forging. It sharpens on water stones with a reactivity closer to carbon steel than most stainless alloys, producing a very fine edge. Ginsan does not develop a patina and resists corrosion under normal conditions, making daily upkeep straightforward without compromising edge quality.
Care
Rinse and dry after each use. Never wash in a dishwasher.
