For more information on the products included follow the links below :
Petty 150 mm
Santoku 180 mm
Gyuto 210 mm
PIOTR the bear Holder
Absolutely gorgeous set of knives from Hatsukokoro's Ginyo series which is made from Ginsan, or silver three steel and has an incredible damascus pattern. Ginsan is a fantastic stainless steel that won't rust or discolour but has very good edge retention and is easy to sharpen. These knives are great for anyone who prefers to use a rocking motion when they cut, not to say they can't be used in an up and down motion but they have a more sweeping profile to them, making them better and the rocking motion. As close to perfect in terms of fit and finish that we've ever seen.
The gyuto is an all purpose knife and the Japanese equivalent to the western chef's knife, and 210mm is the equivalent of the standard 8 inch variation of that knife. From slicing, dicing, chopping, and carving the gyuto can do it all, and this one in particular has a hybrid profile that has enough sweep to rock and a big enough flat spot on the heel to chop comfortable. The white core steel is incredibly easy to sharpen to hair popping levels, and being a touch thicker with more of a workhorse grind you dont need to be super worried about chipping, and with the stainless cladding you get all that performance with minimal exposed carbon to worry about rusting on you!
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.
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.
Knife Care (Stainless Steel)
- Although this knife is made from 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.
