Daruma Hamono Ginsan #3 Migaki Gyuto 210mm

Overview

The Daruma Hamono Ginsan #3 Migaki Gyuto 210mm is a refined stainless Japanese chef knife designed for cooks who want clean cutting performance, easy care, and a choice of handle styles. Choose Blade Only for your own handle project, or a fitted Cypress and Horn, Amboyna Burl and Horn, Rosewood and Ebony, or Prisma Ocean Blue wa handle. The Prisma Ocean Blue option combines ocean-blue sections and natural figured wood with a red ferrule and gold-tone spacers.

Ginsan, also known as Silver #3, is one of the most respected stainless steels used in Japanese kitchen knives. It sharpens more like traditional carbon steel than many modern stainless options, takes a crisp edge, and offers excellent corrosion resistance for daily use. That makes this Daruma Hamono gyuto especially appealing for home cooks, chefs, and collectors who want serious Japanese knife performance without the extra maintenance demands of fully reactive carbon steel.

Daruma Hamono is a young Japanese knife brand from Hirosaki City in Aomori Prefecture, led by rising smith Aki Furukawa. Furukawa brings high-level grinding and finishing experience to this Ginsan line, resulting in a blade that feels light, precise, and clean through food. Our measured sample comes in at approximately 212mm along the edge, with a 50.8mm heel height and a blade-only weight of 114g. Fitted with a suitable handle, it is a nimble, balanced 210mm gyuto suited for the majority of kitchen prep.

The smooth Migaki polished finish gives the knife a clean, understated look while helping it wipe down easily during service. The three-layer stainless-clad Ginsan construction provides the practical benefits European cooks often look for: edge performance, stainless convenience, and a versatile profile for meat, fish, fruit, and vegetables.

Common Questions

Q: Is this Daruma Hamono Ginsan Gyuto suitable for professional chefs and home cooks?

A: Yes. The 210mm gyuto is one of the most versatile Japanese chef knife sizes, making it practical for professional prep work and everyday home cooking. It is long enough for efficient slicing and chopping, but still compact enough for smaller kitchens, apartments, and European workspaces.

Q: What makes Ginsan #3 steel a good choice?

A: Ginsan #3 stainless steel is loved because it offers a very good balance of sharpness, edge feel, and corrosion resistance. It can take a fine Japanese edge while being much easier to maintain than reactive carbon steels such as White #2 or Blue #2.

Q: Does this knife come with a handle?

A: Select one of the fitted handle options for a complete knife, or choose Blade Only to supply and fit your own handle. The blade-only option is supplied without a handle and requires a suitable handle to be fitted before use. Availability is shown in the option selector.

Q: How should I care for this stainless Japanese gyuto?

A: Wash by hand with mild soap, dry immediately, and never put it in the dishwasher. Although Ginsan is stainless, it should still be treated like a high-performance Japanese knife. Avoid frozen food, bones, hard squash, twisting cuts, and scraping the board with the edge. For best results, use a knife-friendly cutting board and maintain the edge with proper sharpening or light stropping.

Specifications

• Brand: Daruma Hamono
• Blacksmith: Aki Furukawa
• Origin: Hirosaki City, Aomori Prefecture, Japan
• Knife Type: Gyuto / Japanese chef knife
• Core Steel: Ginsan #3 / Silver #3 stainless steel
• Cladding Type: Stainless cladding
• Construction: Three-layer san-mai construction
• Finish: Migaki polished finish
• Blade Length: 212mm measured edge length, nominal 210mm class
• Blade Height at Heel: 50.8mm
• Spine Thickness at Heel: 2.0mm
• Spine Thickness at Mid-Blade: 1.9mm
• Spine Thickness 1cm from Tip: 0.4mm
• Overall Length Before Handle Installation: 304mm
• Blade-Only Weight: 114g
• Options: Blade Only; Cypress and Horn; Amboyna Burl and Horn; Rosewood and Ebony; Prisma Ocean Blue
• Hardness: Approximately 60–61 HRC
• Recommended Use: Meat, fish, vegetables, fruit, herbs, and general kitchen prep
• Care: Hand wash and dry immediately; do not use on bones, frozen food, or hard materials