Tsunehisa G3 Nashiji Brown Nakiri 180mm - Made in Japan

Experience Ginsan Stainless Steel in the Japanese Vegetable Knife

The Tsunehisa G3 Nashiji Brown Nakiri 180mm is made in Tosa, Japan from Ginsan (Silver #3) stainless steel - a flat, rectangular blade purpose-built for vegetables, delivering clean, full-contact cuts that a curved blade simply can't match, in a high carbon stainless that sharpens like carbon steel and stays rust-free like stainless.

The Specs

• Steel: G3 Ginsan (Silver #3) stainless - San Mai, roll forged - 60 HRC
• Cladding: Stainless steel
• Finish: Nashiji (pear-skin) - reduces drag and food sticking
• Blade length: 180mm | Double bevel, flat edge profile
• Edge grind: Even 50/50 double bevel
• Handle: Brown pakkawood (Western Yo style)
• Origin: Tosa, Japan

Built for Vegetables

The Nakiri's flat blade profile makes full contact with the cutting board on every stroke - no curved belly, no rocking, no uncut bits left behind. It excels at the push-cut and pull-cut styles, slicing cleanly through cabbage, carrots, onions, and leafy greens with a precision that a gyuto or santoku can't replicate. G3 Ginsan steel is made by Hitachi Metals - a stainless steel with the fine grain structure, edge formation, and sharpening feel of classic white carbon steel. The nashiji pear-skin finish reduces drag and prevents food from sticking to the flat. Made in Tosa, Japan by Tsunehisa.

Care & Maintenance

• Hand wash and dry - dishwasher not recommended
• Sharpen on Japanese water stones - sharpens easily like carbon steel
• Hone regularly with a ceramic or fine honing rod
• Store on a magnetic strip or in a knife block to protect the edge