Yoshimune Ginsan Silver #3 Nashiji Gyuto 210mm - Walnut Octagonal Handle

Experience Ginsan Stainless Precision in a Nashiji Gyuto

The Yoshimune Ginsan Silver #3 Nashiji Gyuto 210mm is a stainless-clad chef's knife built for cooks who want carbon-steel-level sharpness without the maintenance. Ginsan (Silver #3) stainless steel, hardened to 60 HRC, with a rustic nashiji pear-skin finish and a walnut octagonal handle. Precision, low maintenance, and a blade that rewards proper sharpening.

The Specs

• Steel: Ginsan (Silver #3 / Gingami No.3) stainless steel, stainless clad
• Hardness: 60 HRC
• Finish: Nashiji (pear-skin pattern)
• Blade length: 210mm
• Blade height: 46mm
• Spine thickness at heel: 1.8mm
• Handle: Walnut with plywood ferrule, octagonal
• Edge: Double bevel
• Origin: Japan

The Yoshimune Difference

Ginsan (Silver #3, Gingami No.3 by Hitachi Metals) is a fine-grained stainless steel capable of attaining edge sharpness and retention comparable to high-carbon steels - widely regarded as one of the best stainless options for serious cooks who want a keen edge without the rust risk of carbon steel. It is generally easier to sharpen than VG-10 and holds its edge well under sustained use. The nashiji finish - named for its resemblance to the skin of a Japanese pear - gives the blade a rustic, textured appearance that reduces drag and food sticking. At 1.8mm spine thickness, this is a notably thin, laser-like grind for a 210mm gyuto, making it exceptionally precise through vegetables and proteins alike. The walnut octagonal handle provides a secure, comfortable grip.

Care and Maintenance

• Hand wash only - never dishwasher
• Dry immediately after use
• Do not cut frozen food or bones - the edge will chip
• Sharpen with a whetstone to maintain the edge
• Hone regularly with a ceramic or leather strop
• Store on a magnetic strip or in a knife block