Tsunehisa Ginsan Deba 150mm

Yes, the bones of fish and fowl. Japanese dictionaries describe the deba (出刃包丁) as wide, thick-spined and heavy, used to fillet fish, to cut fish and fowl bone and all, and for rough chopping.

When you chop bone, use the heel of the blade (刃元), the Sakai cutlery association says. It is a fish and poultry knife, not a cleaver.

A standard single bevel knife is ground for right-handed use, and a left-handed one is made with the bevel reversed. Some makers offer left-handed versions.

Contact us and we will check what we can order or have in stock.

Ginsan steel, also known as Silver #3 or G3, is a stainless steel made by Proterial in Japan, containing 0.95 to 1.10% carbon and 13.00 to 14.50% chromium, and it is used in Japanese knives because it combines the sharpness and ease of sharpening of carbon steel with the rust resistance of stainless steel. It is a fine-grained steel that takes a very sharp edge, and rated by Proterial at over 59 HRC, it offers a practical balance of edge retention and sharpenability for everyday kitchen use.

The name "Ginsan" (銀三) literally means "silver three," referring to its Silver #3 designation. Its moderate chromium content makes it far less reactive than carbon steels, so it won't discolor or rust as quickly, while its carbon content keeps the edge keen and responsive on the stones. For home cooks and professionals who want a stainless knife that still feels like a traditional Japanese blade, Ginsan is a common middle ground.

Yes. Proterial lists the steel as GIN 3 (銀紙3号) with 13.00 to 14.50% chromium, above the Japan Stainless Steel Association's 10.5% minimum for stainless steel.

Proterial describes it as a stainless steel with hardness and sharpness comparable to carbon steel, used in various kitchen knives and scissors, and the association notes that stainless, strictly, means it rusts less. Wash the knife and dry it after use.

The Tsunehisa Ginsan Nashiji line is an entry-level series of Japanese kitchen knives featuring a textured Nashiji finish and a workhorse grind, making it best suited for first-time buyers, students, and household users who need an affordable and easy-to-maintain tool.

This series is designed for those new to Japanese cutlery, offering a balance of functionality and lower cost without the fragility of more delicate steels. The blades are on the thicker side, which provides durability but requires a bit more effort to push through dense ingredients compared to thinner, more specialized grinds. The textured Nashiji finish is a key visual and functional feature, created by sandblasting the bevel to meet the surface in a wavy line, which helps reduce food sticking.

The series is positioned as a practical workhorse for daily home cooking. It avoids the high maintenance of premium carbon steels, aligning with the "easy to look after" requirement for students or anyone just starting their knife collection.

Tsunehisa (恒久) means permanence. Shibata Knives describes Tsunehisa as its original brand, and says it selects knives that will have a long life, inspecting each one before delivery. Its own words are that it delivers knives worthy of a permanent position in your home.

The brand is built on traditional Japanese forging techniques with modern materials, and Shibata Knives offers after-sales maintenance and sharpening for the line.

Tsunehisa is a brand, not a single smith or a workshop. Shibata Knives describes it as an original brand of the company, run by Takayuki Shibata, and Shibata Knives does not name the workshop that makes each line. The company inherits traditional Japanese forging techniques with modern materials, and experienced staff inspect each knife before it is delivered.

What stands behind each Tsunehisa knife is that selection and inspection, and the company offers after-sales maintenance and sharpening for the line.