Overview

The Tokushu Knife Ginsan #3 Nashiji Gyuto 180mm pairs a compact Japanese chef knife profile with a rosewood wa handle. Its shorter blade suits smaller cutting boards and cooks who prefer close control when slicing vegetables, trimming boneless meat or preparing a quick meal.

Ginsan, also called Silver #3, is a stainless knife steel valued for its fine edge and straightforward sharpening. The nashiji finish gives the upper blade a subtle pear-skin texture, while the octagonal rosewood handle and contrasting black ferrule complete a practical, traditional design.

Common Questions

Is a 180mm gyuto suitable as an everyday chef knife? Yes. This size handles most small-to-medium prep tasks and is easy to maneuver. Choose a longer gyuto if you regularly slice large roasts or work with large cabbages and melons.

Does Ginsan steel rust? Ginsan is stainless and easier to maintain than reactive carbon steel, but it still needs care. Hand wash, dry promptly and avoid prolonged contact with salt, acids or moisture. Never put the knife in a dishwasher.

How should I protect the edge? Use a knife-friendly wood or synthetic cutting board, such as a Hasegawa cutting board. Avoid bones, frozen food and twisting the blade in a cut. Sharpen on whetstones when needed; light maintenance on a Tokushu Knife leather strop can help between sharpening sessions.

Specifications

Brand: Tokushu Knife

Knife Type: Gyuto / Japanese chef knife

Core Steel: Ginsan #3 (Silver #3) stainless steel

Blade Length: 180mm nominal

Finish: Nashiji (pear-skin texture)

Handle: Octagonal rosewood wa handle with black ferrule

Origin: Japan