Tsunehisa Ginsan Nashiji Santoku 165mm - Western HandleTsunehisa Ginsan Nashiji Santoku 165mm - Western HandleTsunehisa Ginsan Nashiji Santoku 165mm - Western HandleTsunehisa Ginsan Nashiji Santoku 165mm - Western HandleTsunehisa Ginsan Nashiji Santoku 165mm - Western HandleTsunehisa Ginsan Nashiji Santoku 165mm - Western HandleTsunehisa Ginsan Nashiji Santoku 165mm - Western HandleTsunehisa Ginsan Nashiji Santoku 165mm - Western Handle
Tsunehisa Ginsan Nashiji Santoku 165mm - Western Handle
Tsunehisa Ginsan Nashiji Santoku 165mm - Western Handle
Tsunehisa Ginsan Nashiji Santoku 165mm - Western Handle
Tsunehisa Ginsan Nashiji Santoku 165mm - Western Handle
Tsunehisa Ginsan Nashiji Santoku 165mm - Western Handle
Tsunehisa Ginsan Nashiji Santoku 165mm - Western Handle
Tsunehisa Ginsan Nashiji Santoku 165mm - Western Handle
Tsunehisa Ginsan Nashiji Santoku 165mm - Western Handle
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Tsunehisa Ginsan Nashiji Santoku 165mm - Western Handle

$237.00
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Tsunehisa Ginsan Nashiji Santoku 165mm - Western Handle
$237.00
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Knife Specifications

Due to the handmade nature of many items, slight variations may occur.

Steel
Ginsan Core, Stainless Nashiji Clad
Hardness
61 HRC
54 Soft 67 Hard
Maintenance
Moderate
3 / 5
How to care for this steel
Style
Santoku
Blade Material
Ginsan Core, Stainless Nashiji Clad
Handle Material
Western Red Pakkawood, No Bolster
Bevel
Double
Edge Length
165mm
Overall Length
305mm
Spine Thickness Heel/Mid
2mm/2mm
Blade Height @ Heel
45mm
gWeight
154g

An In Depth Look

Blade Type
Blade Type

The Santoku knife, a classic in Japanese kitchens, translates to "three virtues," symbolizing its proficiency in slicing, dicing, and mincing. With a shorter, versatile blade and a balanced design, it's ideal for a range of tasks, from cutting meat to chopping vegetables, making it a beloved all-purpose tool.

Steel Type
Steel Type Read

Japanese Ginsan steel, also known as Silver-3 or G3, is an underrated high-grade semi-stainless steel loved by many for being in the ‘goldilocks zone’ of knife steels. It holds a very respectable edge, but is effortless to sharpen. It is considered the semi-stainless version of White 2. It is the knife steel of choice for many home cooks and professional chefs alike.

Care Information
Care Information Read

Hand wash only, never put in a dishwasher. Dry immediately after washing. Store on a magnetic knife strip or in a saya. Sharpen on a whetstone when the blade dulls. Read our full maintenance guide for more information.

Forged In Fukuyama·Brand

Tsunehisa

Fukuyama, Hiroshima
Tsunehisa

Operating out of Fukuyama since 2015.

Coordinates
34.5°N · 133.4°E
Signature
Multi-region sourced value knives
Steels
Aogami #2VG-10Ginsan
Tsunehisa is a collaborative brand that brings together the skills of artisans from Japan’s most renowned knifemaking regions, including Sakai, Tosa, and others, each known for their distinct forging traditions and steel expertise. By drawing on the strengths of each region, Tsunehisa knives offer an impressive balance of performance, consistency, and value.

From Tosa’s exceptional Ginsan stainless to Sakai’s mastery of carbon steels, every knife in the Tsunehisa range reflects thoughtful craftsmanship, clean finishing, and the use of Japan’s finest blade steels. Designed to be highly functional and accessible, Tsunehisa represents one of the most compelling value propositions in the world of handmade Japanese knives.
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