Bundle up and save! Follow the links for specs on the individual knives included in the bundle :
Hatsukokoro Ginyo Petty 150mm
Hatsukokoro Ginyo Santoku 180mm
Hatsukokoro Ginyo - Yoshihiro Yauji
The Ginyo line is made for Hatsukokoro by Yoshihiro Yauji. Having started his apprenticeship in 2003 under Hideo Kitaoka, a third generation master blacksmith, 16 years later broke off on his own and started making knives under his own name in 2019. Having learned under a smith who specializes in single bevel knives, Yauji-sans work can be creative, seen in his single bevels gyutos and santokus, and makes solid traditional single bevels like yanagis, usubas and debas. This influence is definitely seen in his double bevel work, often having a more convex workhorse grind and thicker spines. With that being said this round of the Ginyos are thinner at the spine, but with a low clad line we still recommend a wide bevel sharpening for these guys to maintain the exposed core steel. If you're up for the bevel sharpening maintenance, this knife will treat you well for years to come. But if you're looking for something you can put a quick edge on, and slap on a honing rod through tough prep shifts and service, these guys probably aren't for you.
Takefu Knife Village
The Takefu Knife Village is a cooperative workshop in the Echizen region of Japan. It is the home to a long list of blacksmiths that we work with and many young and upcoming apprentices learning the trade. The area has a 700 year long history of smithing with roots in agricultural tools turned cutlery powerhouse.
The Knives
Santoku translates to three virtues. Meat, fish, and vegetables, or slicing, dicing, and chopping. No matter what way you look at it, it implies the versatility of the knife. While you sacrifice some of the slicing capability of a larger gyuto, don't be fooled by its size, the santoku can get 99% of your kitchen tasks done without breaking a sweat, which is probably why its the most popular shape in Japanese home kitchens.
The petty is the Japanese equivalent of the western style paring knife. They're usually a little longer and I could never go back after using one. The idea is all the on board work is done wit your gyuto or chef knife and everything in hand is done wit the petty. Not limited to capping strawberries, peeling, turning, or coring veggies, and smaller butchery tasks like chicken, small fish, or deboning a pork shoulder.
Knife Care (Semi Stainless Steel)
- Although this knife is made from semi-stainless steel we do still encourage our customers to keep their knives as dry and clean as possible.
- NO DISHWASHER - the high heat will ruin the wooden handle.
- Wash and dry by hand using regular dish soap and warm water using a none abrasive sponge or cloth.
- Ensure the knife is dry before being put away for storage and ensure the edge of the knife is protected to avoid any unnecessary dulling.
- Avoid Bones, Frozen foods, nuts and hard candies or anything other than fruits, vegetables and proteins.
