Skip to content

Tsunehisa G3 (Ginsan) Nashiji Nakiri 170mm

Sold out
Original price $125.00
Current price $110.00

Total Knife Length:

310mm 

Blade Length Tip to Heel:

170mm 

Blade Height:

51.3mm

Blade Width at spine:

1.9mm

Total Weight:

154 grams / 5.4 ounces

Steel Type:

Ginsan w/ Stainless Cladding

Rockwell Hardness:

61

Handle Materials:

Oval Magnolia wood w/ Pakka Wood Ferrule

 

The G3 line from Tsunehisa is made from a core steel of Ginsan with soft stainless cladding. It has a great Nashiji finish that gives each knife a unique and rustic look. Ginsan steel is easy to sharpen and maintain and is resistant to chipping. The handle is a nicely finished oval Magnolia wood with black Pakkawood Ferrule. 

*Nakiri and Usuba knives are used primarily for cutting vegetables. Their flat blade shape and thin profile make them ideal for making clean cuts though hard and soft vegetables. Whether its paper thin cuts of cabbage, julienne of carrots or chunks of squash a Nakiri or Usuba is a great choice. The main difference between them is a Nakiri is a double bevel meaning its sharpened on both sides where as a Usuba is a single bevel only sharpened on one side. A Nakiri can be used by either a right or left handed user where as a Usuba will need to be purchased depending on if you are left or right handed.*

Knife Care Tips

    • Never use this knife to cut through frozen foods, bones or other hard items. 
    • After use be sure to wash using warm water, dish soap and a soft non-abrasive cloth or sponge. 
    • Dry knife immediately after washing to avoid corrosion.
    • If storing for an extended period of time use a knife oil like the one found here https://thekniferoll.com/collections/sharpening-accessories/products/tsubaki-knife-oil
    • For edge maintenance and sharpening use whetstones, strops, or a fine ceramic honing rod. Avoid oil stones, diamond stones and steel rods
    • Some high carbon knives will need to be wiped  dry periodically during use if cutting highly acidic foods to avoid corrosion.