Tokushu Knife Ginsan #3 Nashiji Nakiri

Overview

The Tokushu Knife Ginsan #3 Nashiji Nakiri is built for people who live on cutting boards full of vegetables—whether that’s a busy line cook or a serious home chef who wants pro-level performance. Forged in Tosa, Japan from Ginsan (Silver #3) stainless steel and clad in stainless, it offers the clean cutting feel of a carbon steel nakiri with the easy-care convenience of stainless. The nashiji (“pear-skin”) finish adds subtle food release and a classic hand-forged look that still feels refined in the hand.

At 164 mm on the edge with a tall 51 mm blade height and 158 g weight, this nakiri is a compact but confident vegetable workhorse. The thin 2 mm spine at the heel, even 50/50 grind, and gently rounded choil make it comfortable for long prep sessions and friendly to both right- and left-handed users. The two-tone rosewood and ebony octagonal wa handle locks into a pinch grip, balancing the blade nicely for fast push cuts, tap chops, and fine brunoise work.

What really sets this line apart is attention to detail. The Ginsan #3 core is heat-treated to about 61–62 HRC for excellent edge retention without feeling brittle, while the stainless cladding keeps upkeep simple: wash, dry, and go. Each blade is hand-engraved in Japan, giving every knife a one-of-a-kind signature that matches its handmade character. It’s a knife that arrives ready to work hard, look good, and stay in your kit for years.

Common Questions

Q: Is this Ginsan #3 Nashiji Nakiri good for home cooks, or is it mainly for professionals?

A: It’s excellent for both. If you’re a home cook who chops a lot of veg, this knife will feel like a huge upgrade over a standard chef’s knife. The 164 mm blade length is easy to control on smaller boards, the flat profile makes clean push cuts without “accordion” slices, and the stainless construction means you don’t have to baby it between tasks. Professionals will appreciate the edge retention, thin grind, and easy glide through dense ingredients like carrots, squash, and cabbage.

Q: Will Ginsan #3 stainless steel rust or stain easily?

A: Ginsan (Silver #3) is a high-quality stainless steel formulated to behave a lot like fine Japanese carbon steels in sharpening and cutting feel, but with significantly better rust resistance. As long as you avoid dishwashers, don’t leave it soaking in the sink, and dry it after washing, you’ll be fine. If you want extra peace of mind—especially in humid kitchens or for long-term storage—you can add a light coat of Tsubaki (camellia) blade oil after cleaning.

Q: What is this nakiri best at compared to a gyuto or santoku?

A: A nakiri is a dedicated vegetable specialist. The tall, flat edge and squared tip are designed for straight up-and-down chopping and push cutting, so you get perfectly clean slices of onions, herbs, cabbage, and root veg with minimal rocking. A gyuto is more of an all-rounder, and a santoku splits the difference, but if your board is usually piled with produce, this Ginsan #3 nakiri will feel faster, more precise, and more satisfying for pure veg prep.

Q: How should I care for and sharpen this knife?

A: Hand wash with mild soap, rinse, and dry immediately—no dishwasher, no harsh scrubbers, and avoid twisting through hard pits or bones. Use a knife-friendly cutting board (we love the feel and edge life you get on a Hasegawa Pro Cutting Board). For maintenance, a few light strokes on a Tokushu Knife premium buffalo leather strop between shifts will keep the Ginsan edge biting. When it’s time for a full refresh, you can either sharpen on water stones or send it to our professional knife sharpening service for a dialed-in edge.

Specifications

• Core Steel: Ginsan (Silver #3) stainless steel
• Cladding Type: Stainless steel, san-mai construction
• Blade Length: 164 mm
• Blade Height: 51 mm
• Spine Thickness (Heel): 2 mm
• Spine Thickness (Mid): Tapered, thinner than heel (varies slightly by piece)
• Overall Length: 316 mm
• Weight: 158 g
• Edge Grind: Even 50/50 double bevel
• Construction: Forged, san-mai
• Finish: Nashiji (“pear-skin” textured finish)
• Handle Material: Two-tone rosewood and ebony octagonal wa handle
• Hardness (HRC): ~61–62
• Country of Origin: Tosa, Japan