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Tsunehisa  |  SKU: TNHS-G3NSJ-NA165

Tsunehisa Ginsan Nashiji Nakiri 165mm Ebony Handle

$189.95
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Detailed Specifications
Line To Be Added - Stainless clad
Profile Nakiri
Bevel Type Double Bevel
Weight 165 g        5.82 oz
Edge Length 165 mm   .6.5 inch
Heel Height 51 mm     .2.01 inch
Width @ Spine 1.8 mm     0.07 inch
Width @ Mid 1.8 mm     0.07 inch
Width @ 1cm from Tip 1.8 mm     0.07 inch
Steel Ginsan / Silver #3 | Stainless
Blade Construction To Be Added
Hardness (HRC) 60 - 62
Surface Finish To Be Added
Handle Octagonal Teak Handle
Best for
  • To Be Added
    		•
    • Free shipping for knives over AU$200 Australia wide.
    • World-wide shipping via DHL Express, 3 to 5 days.

    Tsunehisa Ginsan Nashiji Bunka

    Discover the perfect blend of tradition, performance, and aesthetics in the Tsunehisa Ginsan Nashiji Bunka. As a versatile all-rounder, this Bunka marries classic Japanese craftsmanship with practical utility in the kitchen.

    Key Features

    • Steel & Edge:
      The core is made from Ginsan (Silver #3) stainless steel — a Hitachi alloy that delivers excellent hardness (approx. 61 HRC) and edge retention. It behaves much like high-carbon steel with far less fuss on maintenance. 

    • Finish:
      The blade features a nashiji finish (literally “pear skin”) — a beautiful textured surface left from forging. It provides character, subtle texture, and helps to hide minor wear and scratches over time.

    • Blade Shape (Bunka):
      The Bunka design is a hybrid between gyuto and santoku styles, offering a sharp tip for precision work with a relatively straight edge for slicing and mid-height heel for rocking chops. Ideal for vegetables, meats, and everything in between.

    Why Choose This Knife

    • Ease of sharpening + excellent edge life: Ginsan delivers much of the sharpening satisfaction of carbon steels, with the added benefit of being more resistant to corrosion.

    • Versatile in the kitchen: The Bunka shape is perfect if you want one knife that can handle slicing, dicing, chopping, precision cuts, and even light butchery.

    • Aesthetic appeal: The nashiji finish, classic Japanese handle, and the construction give you not just performance, but also the kind of beauty that grows with use.


    Care Instruction
    1. Don't cut hard things! Japanese knives are brittle so bone hacking is a NO NO!
    2. Wash with neutral detergent after use, and wipe dry;
    3. Please don't wash knife with dishwasher, it will damage the wood handle;
    4. Be careful not to leave the knife close to a heat source for a long time;
    5. It is a lot more dangerous to cut with a blunt knife than a sharp knife!
    6. It is best to sharpen a Japanese knife regularly on a waterstone.

    • Profile: Nakiri

      The Nakiri knife is a distinctive tool in the Japanese kitchen, resembling a slender, shorter variant of a Chinese cleaver and serving as the household counterpart to the professional-grade Usuba. It is characterized by its relatively flat edge profile, designed specifically for a chopping motion ideal for vegetable preparation. Unlike knives intended for slicing or sawing motions, the Nakiri's design emphasizes straight, clean cuts through vegetables without the need for pushing or pulling. Its blade is notably thin, underscoring its specialization for tasks that do not involve contact with bones, even small ones. This specialization makes the Nakiri an indispensable tool for those seeking precision and ease in vegetable preparation.

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    • Steel: Ginsan / Silver #3

      Ginsan steel, also known as Silver 3 or G3 steel, is a type of stainless steel used in high-quality kitchen knives. It is appreciated for its ability to offer the traditional feel and sharpness of carbon steel while providing the corrosion resistance of stainless steel. Ginsan steel contains a moderate amount of carbon, chromium, and other alloying elements that ensure a good balance between edge retention and ease of sharpening. This steel is particularly favored for its fine grain structure, which allows for a very sharp edge, and its resistance to rust makes it a popular choice among professional chefs and home cooks who seek the performance of carbon steel without the maintenance challenges. Ginsan steel knives are known for their durability, ease of care, and excellent cutting performance, making them a preferred option for those looking for high-quality stainless steel cutlery.

      Manufacturer:

      • Hitachi Special Steel, Japan

      Nature: Stainless

      Hardness: 60- 62

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    • Handle Specs

      Profile: Octagonal WA

      Material:

      • Teak

      One-piece octagonal teak handle

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    Tsunehisa

    Tsunehisa Ginsan Nashiji Nakiri 165mm Ebony Handle

    $189.95

    Tsunehisa Ginsan Nashiji Bunka

    Discover the perfect blend of tradition, performance, and aesthetics in the Tsunehisa Ginsan Nashiji Bunka. As a versatile all-rounder, this Bunka marries classic Japanese craftsmanship with practical utility in the kitchen.

    Key Features

    Why Choose This Knife

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