{"product_id":"tokushu-ginsan-3-nashiji-kiritsuke-210mm-rosewood-ebony-handle","title":"Tokushu Knife Ginsan #3 Nashiji Kiritsuke 210mm – Rosewood \u0026 Ebony Handle","description":"\u003ch2\u003eTokushu Knife Ginsan #3 Nashiji Kiritsuke 210mm\u003c\/h2\u003e\n\u003cp\u003eThe Tokushu Knife Ginsan #3 Nashiji Kiritsuke 210mm is a fully stainless, all-purpose Japanese K-tip chef knife made for cooks who want precise cutting performance without carbon-steel upkeep. Its fine-grained Silver #3 core is protected by stainless cladding, while the nashiji pear-skin finish gives the blade a textured, understated surface and helps reduce broad food contact.\u003c\/p\u003e\n\u003cp\u003eThe flatter kiritsuke profile favors push cutting, controlled chopping, and long slicing strokes. Its clipped K-tip gives excellent control for scoring, trimming, and detailed board work. Each knife carries the Tokushu mark and is fitted in-house by Tokushu Knife with an octagonal rosewood wa handle and ebony ferrule, creating a secure grip and a distinctive two-tone finish.\u003c\/p\u003e\n\u003ch2\u003eHow Does This Kiritsuke Perform?\u003c\/h2\u003e\n\u003cp\u003eAt approximately 210–215mm along the cutting edge, this knife offers the reach of an 8-inch chef knife without feeling oversized. The blade is thin through the spine and tapers toward a precise tip, making it well suited to vegetables, herbs, fish, boneless meat, and general daily prep. The edge profile is flatter than a conventional gyuto, so it performs best with push cuts, draw cuts, and deliberate chopping rather than aggressive rocking.\u003c\/p\u003e\n\u003ch2\u003eSpecifications\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eBrand:\u003c\/strong\u003e Tokushu Knife\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBlade Origin:\u003c\/strong\u003e Tosa, Kochi Prefecture, Japan\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eHandle Fitting:\u003c\/strong\u003e Installed in-house by Tokushu Knife in Chattanooga, Tennessee\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eKnife Type:\u003c\/strong\u003e Kiritsuke Gyuto \/ K-tip chef knife\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eNominal Blade Length:\u003c\/strong\u003e 210mm\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eTypical Edge Length:\u003c\/strong\u003e 214mm\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBlade Height at Heel:\u003c\/strong\u003e  47mm\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSpine Thickness at Heel:\u003c\/strong\u003e 2.0mm\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSpine Thickness at Mid-Blade:\u003c\/strong\u003e 1.9mm\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSpine Thickness 1cm from Tip:\u003c\/strong\u003e 1.2mm\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eOverall Length:\u003c\/strong\u003e 365mm\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eWeight:\u003c\/strong\u003e 155g\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eCore Steel:\u003c\/strong\u003e Ginsan #3 \/ Silver #3 stainless steel\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eCladding:\u003c\/strong\u003e Stainless steel\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eConstruction:\u003c\/strong\u003e San mai\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eFinish:\u003c\/strong\u003e Nashiji pear-skin finish with kasumi blade road\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eHardness:\u003c\/strong\u003e Approximately 60–62 HRC\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eEdge:\u003c\/strong\u003e Double bevel, approximately 50\/50\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eHandle:\u003c\/strong\u003e Octagonal rosewood wa handle with ebony ferrule\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eHand Orientation:\u003c\/strong\u003e Ambidextrous\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSaya:\u003c\/strong\u003e Not included\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eMeasurements are approximate. Natural wood grain, handle color, weight, and dimensions can vary slightly from one knife to another.\u003c\/p\u003e\n\u003ch2\u003eWhat Is Ginsan #3 Steel?\u003c\/h2\u003e\n\u003cp\u003eGinsan #3, also called Silver #3 or Gin 3, is a fine-grained Japanese stainless steel known for taking a keen edge, responding well to whetstones, and resisting corrosion. It is a strong choice for cooks who want the edge quality and sharpening response associated with traditional Japanese steels while keeping maintenance straightforward.\u003c\/p\u003e\n\u003ch2\u003eWhat Is a 210mm Kiritsuke Used For?\u003c\/h2\u003e\n\u003cp\u003eA 210mm kiritsuke gyuto is designed for everyday slicing, dicing, chopping, and precision tip work. It handles onions, herbs, vegetables, fruit, fish, and boneless proteins while the K-tip makes detailed cuts easier than with a rounded chef-knife tip.\u003c\/p\u003e\n\u003ch2\u003eIs This Knife Fully Stainless?\u003c\/h2\u003e\n\u003cp\u003eYes. Both the Ginsan #3 cutting core and the outer cladding are stainless. Stainless does not mean stain-proof, so hand washing and prompt drying are still recommended to protect the edge, finish, and natural wood handle.\u003c\/p\u003e\n\u003ch2\u003eHow Should I Care for This Knife?\u003c\/h2\u003e\n\u003cp\u003eHand wash the knife and dry it immediately after use. Cut only on wood or quality synthetic boards. Avoid bones, frozen food, hard pits, glass, stone, twisting cuts, prying, and the dishwasher. Sharpen on Japanese whetstones and store the blade so its edge cannot contact other utensils.\u003c\/p\u003e","brand":"Tokushu Knife","offers":[{"title":"Default Title","offer_id":53890186313952,"sku":"TK-53890186313952","price":169.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0602\/6720\/0736\/files\/tokushu-ginsan-3-nashiji-kiritsuke-210mm-rosewood-ebony-handle-hero.jpg?v=1786265882","url":"https:\/\/tokushuknife.com\/products\/tokushu-ginsan-3-nashiji-kiritsuke-210mm-rosewood-ebony-handle","provider":"Tokushu Knife","version":"1.0","type":"link"}