Tsunehisa Santoku Ginsanko Nashiji Wa 170mm (6.7")
Tsunehisa Santoku Ginsanko Nashiji Wa 170mm (6.7") is a multi-purpose Japanese kitchen knife, suitable for use at home, as well as in a professional kitchen. Santoku is the most popular knife shape in Japanese home kitchens. An easy-to-handle multi-purpose knife for most of your food preparation tasks. Due to the wide blade of the Santoku knives, they excel at cutting vegetables.
Beautiful and unique hammer dents were left unpolished on the top part of the blade. At the bottom of the blade, we can see a very pronounced, curvy line that goes along the entire length of the blade. This is the line between the core and the two softer, outer layers of steel that serve as additional protection of the core steel. Such a sandwich of the harder core steel and softer outer steels is called san-mai clad, most of today's Japanese knives are made this way. The heart of this Santoku is made of Hitachi's Silver III steel, also named Ginsan steel or Ginsanko, which was hardened to around 63 HRC. Due to its high content of Chromium (Cr), Ginsan steel will resist corrosion very well.
Blacksmiths decided to fit a traditional Japanese (Wa) wooden handle on this beautiful knife. It is made of magnolia wood with a black ferrule and is oval-shaped, so it will fit in the hands of both left- and right-handed users.
Suitable for first-time buyers of a Japanese kitchen knife. It can also serve as a wonderful gift!
BLACKSMITH:
Tsunehisa is a curated brand that brings together high-quality knives from Japan’s top smithing regions—Tosa, Seki, and Sakai. Each area specializes in distinct steels and techniques: Tosa is known for Ginsanko and AUS-8; Seki for the V-Gold series; and Sakai for its traditional single-bevel Honyaki knives.
Tsunehisa Santoku Ginsanko Nashiji Wa 170mm (6.7") is a multi-purpose Japanese kitchen knife, suitable for use at home, as well as in a professional kitchen. Santoku is the most popular knife shape in Japanese home kitchens. An easy-to-handle multi-purpose knife for most of your food preparation tasks. Due to the wide blade of the Santoku knives, they excel at cutting vegetables.
Beautiful and unique hammer dents were left unpolished on the top part of the blade. At the bottom of the blade, we can see a very pronounced, curvy line that goes along the entire length of the blade. This is the line between the core and the two softer, outer layers of steel that serve as additional protection of the core steel. Such a sandwich of the harder core steel and softer outer steels is called san-mai clad, most of today's Japanese knives are made this way. The heart of this Santoku is made of Hitachi's Silver III steel, also named Ginsan steel or Ginsanko, which was hardened to around 63 HRC. Due to its high content of Chromium (Cr), Ginsan steel will resist corrosion very well.
Blacksmiths decided to fit a traditional Japanese (Wa) wooden handle on this beautiful knife. It is made of magnolia wood with a black ferrule and is oval-shaped, so it will fit in the hands of both left- and right-handed users.
Suitable for first-time buyers of a Japanese kitchen knife. It can also serve as a wonderful gift!
BLACKSMITH:
Tsunehisa is a curated brand that brings together high-quality knives from Japan’s top smithing regions—Tosa, Seki, and Sakai. Each area specializes in distinct steels and techniques: Tosa is known for Ginsanko and AUS-8; Seki for the V-Gold series; and Sakai for its traditional single-bevel Honyaki knives.
Original: $175.00
-70%$175.00
$52.50Description
Tsunehisa Santoku Ginsanko Nashiji Wa 170mm (6.7") is a multi-purpose Japanese kitchen knife, suitable for use at home, as well as in a professional kitchen. Santoku is the most popular knife shape in Japanese home kitchens. An easy-to-handle multi-purpose knife for most of your food preparation tasks. Due to the wide blade of the Santoku knives, they excel at cutting vegetables.
Beautiful and unique hammer dents were left unpolished on the top part of the blade. At the bottom of the blade, we can see a very pronounced, curvy line that goes along the entire length of the blade. This is the line between the core and the two softer, outer layers of steel that serve as additional protection of the core steel. Such a sandwich of the harder core steel and softer outer steels is called san-mai clad, most of today's Japanese knives are made this way. The heart of this Santoku is made of Hitachi's Silver III steel, also named Ginsan steel or Ginsanko, which was hardened to around 63 HRC. Due to its high content of Chromium (Cr), Ginsan steel will resist corrosion very well.
Blacksmiths decided to fit a traditional Japanese (Wa) wooden handle on this beautiful knife. It is made of magnolia wood with a black ferrule and is oval-shaped, so it will fit in the hands of both left- and right-handed users.
Suitable for first-time buyers of a Japanese kitchen knife. It can also serve as a wonderful gift!
BLACKSMITH:
Tsunehisa is a curated brand that brings together high-quality knives from Japan’s top smithing regions—Tosa, Seki, and Sakai. Each area specializes in distinct steels and techniques: Tosa is known for Ginsanko and AUS-8; Seki for the V-Gold series; and Sakai for its traditional single-bevel Honyaki knives.
