Hatsukokoro x Myojin Shirasagi Ginsan Deba 180mm
The Shirasagi family from Hatsukokoro contains a series of single bevel knives sharpened at Myojin Riki Seisakusho - a workshop from Kochi prefecture that is well know for its top notch sharpening and polishing. This Ginsan stainless steel line is a great complement to the existing Blue/White 2 Shirasagi, offering another low maintenance Ginsan steel Deba at a reasonable price.
The Shirasagi Ginsan have demonstrated a consistent level of finish that we expect from Myojin Riki, the spine is well rounded, the smoothened coil and other corners fall into smoothly polished surfaces, the Migaki is done well on the Hira and the bevel have a contrasting Kasumi, with scratches oriented towards different directions to create a sharp Shinogi line. The blade is forged in a distinct Tosa manner, with curved and tapered Machi and a more round look compare to the typical Sakai counterparts.
These knives are positioned a bit lower than the Sakai Takayuki Gintan line in price, and they are very similar in terms of their features and performance. It's always good to have another option, not to mention it's a more budget friendly one in rather niche category of Ginsan Deba.
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Detailed Specifications
| Line | Hatsukokoro Shirasagi Ginsan Kasumi |
| Profile | Deba |
| Bevel Type | Single Bevel |
| Weight | 322 g 11.36 oz |
| Edge Length | 180 mm .7.09 inch |
| Heel Height | 54 mm .2.13 inch |
| Width @ Spine | 7.2 mm 0.28 inch |
| Width @ Mid | 5.7 mm 0.22 inch |
| Width @ 1cm from Tip | 2.5 mm 0.1 inch |
| Steel | Ginsan / Silver #3 | Stainless |
| Blade Construction | Nimai - Stainless Clad |
| Hardness (HRC) | 60 - 62 |
| Surface Finish | Kasumi |
| Handle | Octagonal Teak Black Ferrule |
| Region | Tosa |
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Care Instruction
- Don't cut hard things! Japanese knives are brittle so bone hacking is a NO NO!
- Wash with neutral detergent after use, and wipe dry;
- Please don't wash knife with dishwasher, it will damage the wood handle;
- Be careful not to leave the knife close to a heat source for a long time;
- It is a lot more dangerous to cut with a blunt knife than a sharp knife!
- It is best to sharpen a Japanese knife regularly on a waterstone.
Most of our products are handmade in Japan, and sometimes the one that you receive maybe slightly different to the photo. This is very common and in no way it will affect the performance of the product.
If you have any questions or concerns, please do feel free to let us know.
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Kakumei and its sister shop Knives and Stones has been in the Japanese homeware industry for almost 10 years. We have suppliers all over Japan: from Nigara Hamono in Aomori to the Satsuma Kirko Kagoshima.
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