Experience Ginsan Stainless Steel in the Japanese Vegetable Knife with a Wa Handle
The Tsunehisa G3 Nashiji HBC Nakiri 165mm is made in Tosa, Japan from Ginsan (Silver #3) stainless steel - a flat, rectangular blade purpose-built for vegetables, 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
Handle: Oval magnolia Wa handle (HBC - Ho wood with black collar)
Origin: Tosa, Japan
Built for Vegetables. Traditional Feel.
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. The oval magnolia Wa handle is lighter than a Western pakkawood handle, shifting the balance point forward for a more blade-forward feel preferred by Japanese-trained cooks. G3 Ginsan steel is made by Hitachi Metals - a stainless steel with the sharpening feel of classic white carbon steel. 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
