Tsunehisa G3 Nashiji HBC Gyuto 210mm - Made in Japan 🇯🇵 Magnolia Oval Wa Handle

Experience Ginsan Stainless Steel at the Professional's Preferred Length with a Wa Handle

The Tsunehisa G3 Nashiji HBC Gyuto 210mm is made in Tosa, Japan from Ginsan (Silver #3) stainless steel - the 210mm blade length favoured by professional Japanese chefs, fitted with an oval magnolia Wa handle for a more traditional Japanese feel in the hand.

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: 210mm | Blade height: 43.5mm | Spine: 2.1mm
• Edge grind: Even 50/50 double bevel
• Handle: Oval magnolia Wa handle (HBC - Ho wood with black collar)
• Origin: Tosa, Japan

The Wa Handle Difference

The oval magnolia Wa handle is lighter than a Western pakkawood handle, shifting the balance point forward toward the blade for a more blade-forward feel preferred by Japanese-trained cooks. The oval cross-section sits naturally in a pinch grip, giving precise control over the edge angle. 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 210mm blade is the professional's preferred length - long enough for slicing proteins and breaking down large vegetables, short enough for precise, controlled work. Made in Tosa, Japan by Tsunehisa.

Care & Maintenance

• Hand wash and dry - dishwasher not recommended
• Keep the magnolia handle dry - do not soak
• 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