Tsunehisa | SKU: TNHS-GIN3-DB150

Tsunehisa Ginsan Deba 150mm

Name: Tsunehisa Ginsan Deba 150mm
Brand: Tsunehisa
SKU: TNHS-GIN3-DB150
Price: 299.95 AUD
Availability: InStock

$299.95

Add a saya or K&S Knife Roll to receive $20 bundle discount!

Detailed Specifications

Line	Tsunehisa Ginsan Nashiji
Profile	Deba
Bevel Type	Single Bevel
Weight	250 g \| 8.8 oz
Edge Length	152 mm \| 5 63/64″
Heel Height	47 mm \| 1 27/32″
Width @ Spine	7.3 mm \| 9/32″
Width @ Mid	6.3 mm \| 1/4″
Width @ 1cm from Tip	2.7 mm \| 7/64″
Steel	Ginsan / Silver #3 \| Stainless
Blade Construction	Sanmai - Stainless Clad
Hardness (HRC)	60 - 62
Surface Finish	Nashiji
Handle	Ho Wood Octagonal
Region	Fukuyama
Best for	First-timers Students

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Tsunehisa Ginsan Nashiji is a series of products that have been quite popular in the entry level market, and the reason is simple, it offers pretty much everything you would want from a Japanese kitchen knife while being affordable and easy to look after, and some of the design features are very beneficial to entry level users who what get into the world of Japanese kitchen knives,

I think the look of these knives would catch the attention of many people in the first place, the very textured Nashiji finish meets the bevel in a wavy line, achieved by sandblasting the Migaki finished bevel over a mask. This is a bit more complicated design than for a budget knife, but it has that very organic look instead of the smooth and uniform finish, which creates that “forged look” that people associate with Japanese handmade knives.

As for how it cuts, I have to admit this is not the smoothest cutting knife out there. It retains some thickness behind the edge and has a bit flat bevel, which adds some resistance to the cut. It may be a design decision made to increase the strength of the edge which can be a plus for entry level users that are afraid of chipping their knife as soon as they start using them. That being said, these knives would still easily outperform the typical European knives like Wusthof or Zwilling, they just wouldn’t stand out among their Japanese colleagues.

The use of Ginsan steel would be the one biggest reason for me to recommend this to a beginner user who is also considering learning sharpening down the road. This is a very simple stainless steel that has only chromium addition to give it the stainlessness. As a result, it is very easy to sharpen among all common stainless steels, but the higher carbon content allows it to develop a quite clean ape very easily. Basically, it is an ideal beginner knife, low in maintenance and easy to sharpen, which works well with other features of this line.

I would highly recommend this line to people who are unsure about what to choose for themself to begin with when it comes to the first ever Japanese kitchen knives, and it can also be a good gifting option for people who are unsure of the receiver of the knife can handle the knife well.

Pros	Cons
Workhorse grind Ideal for the household Easy to look after	On the thicker side

Care Instruction

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

Tsunehisa

Tsunehisa isn’t tied to one workshop – it’s a celebration of all Japan’s great knife regions. Think Sakai’s laser-precision grinds, Tosa’s mastery of steels like Ginsan, and the distinct traditions of other forging hubs, all united under one brand. By pooling this regional expertise, Tsunehisa delivers exceptional handmade quality at surprisingly accessible prices.

Each knife reflects thoughtful design and rigorous quality control by the Ironclad group (led by Shibata Takayuki). You get authentic techniques – hand-forging, perfect heat treats – paired with modern functionality and Japan's finest steels. Clean aesthetics ensure they look as good as they perform.

Tsunehisa believes a great knife should be a lifelong companion. That’s why they combine serious performance with dedicated after-sales care, including sharpening support. It’s genuine Japanese craftsmanship, distilled for cooks who value both heritage and smart value.

Profile: Deba

A deba knife is a traditional Japanese kitchen knife specifically designed for butchering fish, though it can also be used for poultry and other meats with smaller bones. Here are some key characteristics and features of a deba knife:

Blade Material: Deba knives are available in various materials, including traditional carbon steels such as shirogami (white steel) and blue steel, as well as stainless steel variants like molybdenum stainless steel. Carbon steel is preferred for its excellent sharpness and edge retention, while stainless steel variants are less prone to rust.

Blade Design: Deba knives typically have a single bevel blade, meaning they are sharpened completely on one side. This design is intended for right-handed use, though left-handed versions are available by special order.

Blade Geometry: The blade of a deba knife is heavy and thick-spined, with a blade length ranging from 5 to 7 inches. This design, along with the weight of the knife, allows it to easily cut through fish bones and joints.

Primary Purpose: The primary purpose of a deba knife is to break apart full fish, removing heads, fins, and bones, and filleting them. It is also suitable for butchering poultry and other meats with smaller bones.

Technique Tips: When using a deba knife, it's recommended to allow the weight of the blade to do the work. A sturdy grip is essential, with the middle, ring, and pinkie fingers wrapped firmly around the handle. The pointer finger should be placed on the spine of the knife, while the thumb is positioned close to the heel edge of the blade to steady the strokes. When cutting through bones, downward pressure should be applied with the non-dominant hand to push the knife cleanly through.
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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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Construction: Sanmai - Stainless Clad

Sanmai(Three-Piece) is a common construction for double bevel knives where two pieces of softer cladding steel are forgewelded to each side of a harder core steel. The harder but more brittle core steel will form the hard cutting edge after heat treating, and the softer cladding will support the core to increase the overall strength of the blade.
The soft cladding enables the thinning process to be a lot easier than a honyaki or monosteel construction. And in the case where the cladding steel are stainless in nature, it can offer protection for the carbon or semi-stainless cores against rusting and discoluoring.
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Finish: Nashiji

The "nashiji finish" on Japanese kitchen knives refers to a unique, textured surface finish that resembles the skin of an Asian pear, which is known as "nashi" in Japanese. This finish is achieved through a specific hammering and polishing technique, giving the knife blade a distinct, matte appearance with a slightly uneven, tactile surface. Beyond its aesthetic appeal, the nashiji finish also provides practical benefits. It helps to reduce food sticking to the blade by creating tiny air pockets between the food and the steel. This finish is commonly found on traditional Japanese knives, such as santokus and nakiris, and is highly valued for both its functional and visual characteristics, enhancing the overall culinary experience.
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Handle Specs
Profile: Octagonal WA
Material:
- Ho Wood
A ho wood octagonal handle is a traditional Japanese knife handle prized for its light weight, balance, and natural aesthetic. Crafted from ho wood (Japanese magnolia), the handle offers a smooth, comfortable grip that remains stable even during long periods of use. Its pale, subtly grained appearance complements the refined simplicity of Japanese blades.

The octagonal shape provides excellent control and ergonomics, allowing both right- and left-handed users to maintain a secure, precise hold. Unlike heavier Western handles, ho wood handles shift the knife’s balance point closer to the blade, enhancing agility and cutting precision.

Often paired with a water buffalo horn ferrule, the ho wood handle also resists humidity and minimizes cracking. Its understated elegance and functional design reflect the Japanese philosophy of harmony between tool and craftsman—making it a favored choice among professional chefs and knife enthusiasts who value tradition, comfort, and performance.
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