Hokiyama Sakon Ginga Ginsan 185 mm Japanese Santoku kitchen knife
Code: 152170Related products
Product detailed description
Hokiyama Sakon Ginga · Made in Japan
Santoku 185 mm – Japanese Precision with Gingami No. 3 Steel
The Japanese Hokiyama Sakon Ginga Santoku 185 mm kitchen knife combines precision cutting, premium materials and traditional Japanese craftsmanship. Its three-layer blade features a Gingami No. 3 (Ginsan) stainless steel core with a hardness of approximately 61 HRC, delivering excellent cutting performance when preparing vegetables, boneless meat, fish and herbs. The distinctive Nashiji Bright finish and elegant Pakkawood handle complete its unique appearance.
Japanese stainless steel with a fine structure, excellent cutting performance and good sharpening properties.
A versatile Japanese knife for vegetables, boneless meat, fish and everyday cooking.
Measured angles of 11° on the left and 8° on the right. Individual edge geometry adjustment available.
A distinctive textured blade finish inspired by the skin of a Japanese pear.
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Santoku 185 mm – A Versatile Japanese Knife for Everyday Cooking
Santoku is one of the most popular Japanese kitchen knife shapes. Its name can be loosely translated as “three virtues”, traditionally referring to its versatility when preparing vegetables, meat and fish.
The Hokiyama Sakon Ginga features a 185 mm cutting edge, providing ample working length while maintaining excellent control during fine cutting tasks.
Its characteristic Santoku profile makes slicing, dicing and julienning comfortable. The wider blade also helps transfer chopped ingredients from the cutting board.
This knife is an excellent choice for demanding home cooks and professionals looking for a precise, versatile and easy-to-handle kitchen tool.
Gingami No. 3 – Japanese Stainless Steel with Exceptional Cutting Potential
At the heart of the blade is Gingami No. 3, also known as Ginsan or Silver 3.
This Japanese stainless steel is valued for its fine structure, ability to achieve an exceptionally sharp edge, good sharpenability and corrosion resistance.
The cutting core has a hardness of approximately 61 HRC. With proper use, it offers excellent potential for maintaining its cutting performance over time.
The blade features a three-layer San Mai construction. The Gingami No. 3 cutting core is sandwiched between two outer layers of SUS405 stainless steel.
| Blade Feature | Benefit in the Kitchen |
|---|---|
| Gingami No. 3 | Fine, precise cutting edge and good sharpenability. |
| Hardness approx. 61 HRC | Good edge retention with proper use. |
| San Mai construction | Hard cutting core protected by two outer layers. |
| SUS405 outer steel | Corrosion-resistant outer blade layers. |
| 2.0 mm blade thickness | Slim geometry supporting precise cutting. |
Did You Know?
Nashiji – When Japanese Knifemaking Draws Inspiration from Nature
At first glance, the blade stands out thanks to its unusual surface. This is no random texture but a traditional Japanese finish known as Nashiji (梨地).
The term Nashiji refers to the finely textured skin of the Japanese nashi pear. The tiny irregularities resemble the natural texture of this fruit.
In the Hokiyama Sakon Ginga Nashiji Bright series, the textured surface creates an elegant contrast with the smoother, polished areas of the blade.
An interesting detail: Gingami and Nashiji refer to two entirely different things. Gingami is a type of steel, while Nashiji describes a blade surface finish.
Details like these show how Japanese knifemaking brings together functionality, aesthetics and inspiration from nature.
Pakkawood Handle – Elegance and a Secure Grip
The handle is made from Pakkawood, a layered composite material based on wood and resin.
Pakkawood combines the natural appearance of wood with good dimensional stability. The 115 mm handle is secured with three rivets.
Its shape supports a comfortable and secure grip. Combined with the Japanese blade, it creates an elegant and practical kitchen tool.
What Is the Santoku 185 mm Best Suited For?
| Ingredient / Task | Recommended Use |
|---|---|
| Vegetables | Slicing, fine cutting, julienne strips and dicing. |
| Boneless meat | Portioning, slicing and preparing smaller cuts of meat. |
| Fish | Fine slicing and portioning prepared fillets. |
| Herbs | Precise cutting of fresh herbs. |
| Fruit | Clean and controlled cuts. |
Asymmetric Edge – Precision Japanese Geometry
The Hokiyama Sakon Ginga Santoku 185 mm has an asymmetrically sharpened double-bevel edge, with different geometry on each side.
The following edge angles were measured with a goniometer on an inspected knife:
Left and right are defined when looking from the handle towards the tip, with the cutting edge facing down. Measurements refer to the inspected knife. The total angle of 19° assumes both sides were measured relative to the blade centreline.
The edge is described as having an 80/20 asymmetric bevel. This ratio cannot be calculated directly from the measured angles of 11° and 8°.
When sharpening, it is important to preserve the original geometry or have any adjustments carried out professionally with the intended use in mind.
Dellinger · Professional Hand Sharpening
Get the Most Out of Your Knife – An Edge Tailored to You
Every user has a different cutting style, different expectations regarding sharpness and different preferences when working with a knife.
At Dellinger, we therefore offer professional hand sharpening on whetstones and individual adjustments to edge geometry.
On this model, angles of 11° on the left and 8° on the right were measured. If the original geometry does not suit your cutting style, we can professionally assess the blade and adjust its sharpening angles or bevel asymmetry, for example to a symmetrical 50/50 configuration.
Proper edge geometry helps achieve a suitable balance between cutting performance, edge retention and durability.
Read more about the difference between factory sharpening and a professionally finished edge in our expert article.
How to Use Your Knife Correctly
The Santoku is designed for smooth cutting, slicing and precision work. Its fine blade geometry allows efficient cutting without excessive pressure.
To protect the cutting edge, we recommend wooden or suitable synthetic cutting boards.
Knife Care and Maintenance
We recommend hand washing only in warm water with a mild detergent and drying the knife thoroughly immediately afterwards.
Never put the knife in a dishwasher. High temperatures, aggressive detergents and contact with other utensils can damage the cutting edge, blade surface and handle.
Although Gingami No. 3 is stainless steel, do not leave the knife wet for extended periods. For storage, use a protective blade guard, suitable knife stand or sheath.
Sharpening Gingami No. 3 Steel
Gingami No. 3 can be maintained effectively using quality water sharpening stones.
For routine sharpening, a grit of approximately 1000 can be used, followed by a finer stone of around 3000–6000 grit depending on the desired finish.
Because of the asymmetric edge, we recommend maintaining the original geometry. If you wish to change the sharpening angle or bevel ratio, professional adjustment is advisable.
You can also learn the correct sharpening technique in our knife sharpening courses.
Marek's TOP Tip · Recommended by Dellinger
What Should You Look for When Choosing This Santoku?
When choosing a quality kitchen knife, steel hardness or appearance alone should not be the deciding factors. Blade construction, edge geometry, cutting behaviour and long-term maintenance are equally important.
The Hokiyama Sakon Ginga is particularly interesting for its combination of Ginsan stainless steel, fine asymmetric geometry and the versatile Santoku blade shape.
Marek's tip: Never underestimate edge geometry when choosing a knife. A properly prepared bevel can have a greater impact on cutting behaviour than the HRC hardness figure alone. With this model, individual sharpening tailored to your cutting style is also worth considering.
Founder of Dellinger · Specialist in Japanese Knives, Sharpening and Practical Testing
Over 10 years of experience with knives and professional sharpening studies in Tokyo.
Discover More Hokiyama Sakon Ginga Knives
Explore other models in this series featuring premium Japanese Gingami No. 3 steel and the distinctive Nashiji Bright finish.
Gift Packaging and Laser Engraving
The Hokiyama Sakon Ginga Santoku 185 mm comes in a paper gift box. Its elegant presentation makes it a practical gift for lovers of high-quality kitchen knives.
At Dellinger, we offer laser engraving on the blade. Depending on technical possibilities, you can personalise the knife with a name, initials, date, short dedication or a suitable simple design.
Engraving turns a premium knife into a unique personal gift for birthdays, weddings, anniversaries or other special occasions.
For instructions, see our guide Laser Engraving – How to Order.
Technical Specifications
Selected values link to related Dellinger categories and expert information.
| Parameter | Value |
|---|---|
| Product Name | Japanese Santoku Kitchen Knife 185 mm Hokiyama Sakon Ginga |
| Manufacturer | Hokiyama |
| Series | Sakon Ginga Nashiji Bright |
| Knife Type | Santoku |
| Cutting Edge Length | 185 mm |
| Overall Length | 300 mm |
| Handle Length | 115 mm |
| Blade Thickness | 2.0 mm |
| Weight | 175 g |
| Core Steel | Gingami No. 3 (Ginsan) |
| Outer Layers | SUS405 stainless steel |
| Blade Construction | Three-layer (San Mai) |
| Core Hardness | Approx. 61 HRC |
| Blade Finish | Nashiji Bright – texture inspired by Japanese pear skin |
| Edge Grind | Asymmetric, double bevel; stated 80/20 ratio |
| Edge Angle – Left Side | 11° (measured) |
| Edge Angle – Right Side | 8° (measured) |
| Total Included Angle | Approx. 19° |
| Handle Material | Pakkawood, 3 rivets |
| Country of Manufacture | Japan |
| Gift Packaging | Paper gift box |
| Laser Engraving | Optional personalisation |
| Custom Edge Adjustment | Professional sharpening, angle and bevel adjustment including 50/50 |
| Care | Hand wash, dry immediately, store safely |
| Product Code | 152170 |
| EAN / GTIN | 8594195880070 |
Who Is the Hokiyama Sakon Ginga Santoku 185 mm Ideal For?
For home cooks and professionals seeking a versatile Japanese knife with quality stainless steel, a fine cutting edge and distinctive appearance. It will especially appeal to those who value precise cutting, quality craftsmanship and the option of custom sharpening.
Need Help Choosing?
We will gladly help you with knife selection, sharpening or laser engraving. Call us at +420 702 049 048, Mon–Fri, 7:30 am–4:00 pm (Czech time).
FAQ – Hokiyama Sakon Ginga Santoku 185 mm
What is the Santoku 185 mm suitable for?
For precise cutting of vegetables, boneless meat, fish, fruit and herbs. The 185 mm blade offers a good balance of working length and control.
What steel is used for the blade?
The cutting core is Gingami No. 3 (Ginsan), with a hardness of approximately 61 HRC. The outer layers are made of SUS405 stainless steel.
What does the Nashiji finish mean?
Nashiji is a traditional Japanese blade finish with a finely textured surface resembling Japanese nashi pear skin. It is neither a type of steel nor an edge grind.
What does San Mai construction mean?
San Mai is a three-layer blade construction in which a harder cutting core is positioned between two outer steel layers.
What are the sharpening angles of this knife?
A goniometer measurement of an inspected knife showed 11° on the left and 8° on the right, corresponding to an approximate total included angle of 19°. Values may vary slightly between knives.
Can the asymmetric edge be changed to 50/50?
Yes. Dellinger offers professional whetstone sharpening. After assessment, the sharpening angles and bevel asymmetry can be adjusted, for example to a symmetrical 50/50 grind.
Is the knife suitable for right-handed and left-handed users?
The knife has an asymmetric edge geometry that may affect cutting direction. We recommend checking the suitability of the specific configuration. Individual edge adjustment can be considered if necessary.
Does the knife come in gift packaging?
Yes. A paper gift box is included.
Can a name or dedication be engraved on the knife?
Yes. Dellinger offers optional laser engraving. Depending on technical limitations, a name, initials, date or short dedication can be added. Instructions are available in our engraving guide.
Is the knife dishwasher safe?
No. Hand washing, immediate drying and safe storage are strongly recommended.
Additional parameters
| Category: | Sakon Ginga "Nashiji Bright" |
|---|---|
| Warranty: | 2 years |
| Weight: | 0.175 kg |
| EAN: | 8594195880070 |
| čepel: | ocel 3 vrstvá |
| ? délka ostří: | 151-200 mm |
| typ rukojeti (střenky): | ergonomická - západní typ |
| typ nože: | Santoku |
| série: | Hokiyama - Sakon Ginga |
| production: | Japan |
Hokiyama is a Japanese company specializing in the production of high quality kitchen knives and cutting tools. Based in the city of Tosa in Kochi Prefecture, the company has a rich history dating back to 1919, combining traditional Japanese blacksmithing techniques with modern technology to create knives that are prized by professional chefs and home cooking enthusiasts alike.
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History and tradition
Hokiyama Hamono (鋒山刃物) was founded in 1919 and has since built a strong reputation for knife making. The Tosa region is known for its long tradition of blacksmithing and sword making, which is reflected in the craftsmanship of Hokiyama products.
Products
The company offers a wide range of kitchen knives and tools:
- Traditional Japanese knives: Types such as Santoku, Gyuto, Nakiri, Deba and others designed for specific cooking tasks.
- Damascene knives: Knives with blades made of Damascene steel, known for its strength and distinctive pattern.
- Special lines: A collection of knives created in collaboration with master blacksmiths or designers, combining aesthetics with functionality.
Technology and craft
Hokiyama employs advanced manufacturing techniques while maintaining traditional hand craftsmanship at key stages of production:
- Material selection: They use high quality steels such as VG10, and other special alloys for optimum sharpness and durability.
- Heat treatment: Precise temperature control during hardening ensures ideal blade hardness.
- Hand sharpening and polishing: Experienced craftsmen hand sharpen and polish blades for maximum sharpness and aesthetic appearance.
Design and ergonomics
Hokiyama knife handles are designed for a comfortable and secure grip:
- Handle materials: Traditional woods such as magnolia or ebony are used, as well as modern, moisture-resistant synthetic materials.
- Ergonomic shape: Handles are shaped to minimize hand fatigue during prolonged use.
Commitment to sustainability
The company strives to minimize the environmental impact of its production:
- Efficient use of materials: Optimization of production processes to reduce waste.
- Eco-friendly practices: Implementation of environmentally friendly methods within production and packaging.
International recognition
Hokiyama exports its knives worldwide and has gained recognition for:
- Quality: High level of craftsmanship and product reliability.
- Innovation: Combining traditional techniques with modern design and technology.
- Customer service: Support and advice to customers on the care and maintenance of their knives.