Tsunehisa GIN3 – Nakiri



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.


About the Nakiri


Under-utilized in the western kitchen, the Nakiri’s flat blade is meant for the push/pull chopping of vegetables. Since the entire flat edge of the knife touches the cutting board at once, you won’t be turning the vegetable into an ‘accordion’, pieces that are still connected by a thread after you’ve cut them.

The added weight of the blade allow it to fall through food more easily while you chop, so the knife does more of the work for you.

The Nakiri blade shape is a traditional Japanese knife shape, designed for the task of cutting vegetables – a knife that will be appreciated in the hands of a prep cook with mountains of veggies to prepare every day.

Recently, many Nakiris find their way into home kitchens – it’s a perfect knife for vegetarians and veggie lovers.


FREE SHIPPING for orders over R850

Delivery time: 2 to 4 Working days


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. I’m sure you have a 4×4 somewhere in your kitchen for this job.
  • Never twist, cleave or prise 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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