Tsunehisa GIN3 – Nakiri

R2,150.00

 

Tsunehisa Hamono

Tsunehisa is a Japanese knife company that sources their knives from various OEMs in Tosa, Japan. They are well known for there outstanding quality steels and amazing sharpness out of the box.

The Tsunehisa Nakiri is made from GIN3 also known as Silver 3 steel or Ginsanko. This is a stainless steel produced by Hitachi Metals.

It is a fine-grained high carbon stainless steel that has similar characteristics as Carbon steel. Gin3 is definitely one of the easiest stainless steels to sharpen!

The Tsunehisa GIN3 is a great option for users seeking similar Carbon steel characteristics but without the maintenance responsibilities.

 

Nakiri

Nakiri Knife (菜切り包丁 – pronounced: Nakiri Bōchō) literally translated from Japanese means ‘knife for cutting greens’ or ‘leaf-cutter’. Most Japanese households make use of the Nakiri and in general, it is loved by vegetarians.

The Nakiri’s broad rectangular blade allows for quick and efficient chopping, dicing and mincing of large vegetables. The height of the blade also allows cutting through harder root vegetables with a straight down chopping motion. The Nakiri may also be turned upside down to use the spine of the blade to scrape ingredients across the chopping board without damaging the blade. The blade profile with its straight, flat edge works best when using an up and down chopping motion.

The Nakiri knife has a long, thin, and rectangular-shaped blade with a straight edge, and a flat, blunt tip. The Nakiri’s shape can be mistaken for a cleaver but be warned that it is not made for heavy-duty work like cutting bones or frozen foods. The thinness of the blade also ensures that delicate vegetables can be cleanly cut without ripping the skin, and helps to achieve crisp edges on each slice.

Type: Western Style

Best for: Vegetables

Kitchen Samurai Ease of Use Rating: Specialist – Easy to use but applies to specific food types

 

Care Instructions

  • Wash and dry the blade by hand immediately after use. Dishwashers are very bad for all knives.
  • Use a soft cloth to wash the blade. Avoid abrasive dish scrubbers and powders as these can damage the finish of your beautiful knife.
  • Do not cut through bones. You can certainly cut along/beside bones, but do not cut into bones. This can, at worst, chip the blade.
  • Never use this knife to cut frozen food.
  • Never twist or cleave the blade.
  • Always use a wooden or plastic cutting board. Never cut on bamboo, glass, marble, slate, a plate, china, marble, arborite or anything harder than steel.
  • Store knives in a way that the blades will not knock into each other.
  • Never transport knives unprotected.

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