Kaishin nashiji ginsan nakiri 165mm

• Crafted in Tosa, Kochi, Japan for the Kaishin brand
• Blade length 164mm / 6.40"
• Ginsan (Silver#3) core steel by Hitachi Metals Ltd.
• Full stainless construction for ease of maintenance
• Nashiji finish for that distinctive, textured appearance
• Octagonal magnolia wood with blonde horn ferrule
• Suitable for home cooks and professional chefs alike
  
• Ambidextrous - suitable for right- and left-handed users

The Kaishin nashiji ginsan nakiri is a handcrafted Japanese vegetable knife made in Tosa, Japan. Its blade features a nashiji finish, giving it a distinctive textured appearance reminiscent of a pear skin. The core steel is Hitachi Ginsan, also known as Silver#3, from Hitachi. This knife has an octagonal magnolia handle with a blonde horn ferrule, offering a comfortable and secure grip during use.

Designed for precise vegetable cutting, the nakiri's straight edge and squared-off tip excel at efficient chopping and slicing of various produce. Its shape allows for clean, push-cut motions, making it a go-to tool for vegetable preparation in both home and professional kitchens.

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Brand: Kaishin
Producing Area: Tosa, Kochi, Japan
Knife type: nakiri
Finish: nashiji
Core steel: Hitachi Ginsan (Silver#3)
HRC: ~62 
Steel type: stainless steel
Cladding: stainless clad

Overall length: 314mm
Blade length (heel to tip): 164mm / 6.4"
Blade height at the heel: 50.5mm
Spine thickness:
• at the handle: 1.80mm
• at the heel: 1.75mm
• midway: 1.70mm
• 1cm from the tip: 1.70mm
Weight: 148g
Edge/bevel: 50:50
Handle: octagonal magnolia with blonde horn ferrule
Hand orientation: ambidextrous
Saya/ sheath: Not included

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Note:
a. For the care and maintenance of Japanese knives, such as this Kaishin nashiji ginsan nakiri knife, please refer to our care guide below.
b. Slight measurement variations are common in Japanese kitchen knives.
c. Small surface finish variations in knives are a normal part of the handcrafting process.
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