Tsunehisa Ginsan #3 Nashiji Petty 135mm Red Pakkawood Scales

From the maker

Overview

The Tsunehisa Ginsan #3 Nashiji Petty 135mm with Red Pakkawood Scales is a compact Japanese utility knife built for small prep work, trimming, peeling, garnish work, herbs, fruit, and detailed board tasks. At 135mm, it sits in the sweet spot between a paring knife and a small utility knife, giving you more reach than a short parer while still feeling nimble and easy to control.

The blade uses Ginsan #3, also known as Silver 3 stainless steel, a favorite among cooks who want the sharpening feel and fine edge potential of carbon steel with easier day-to-day maintenance. The stainless cladding and nashiji pear-skin finish give the knife a practical, lightly textured appearance while helping reduce food drag during smaller slicing tasks. The red and black pakkawood Western-style handle adds durability, comfort, and a clean, classic look.

This is a strong choice for cooks who want a low-maintenance Japanese petty knife that still feels refined on the stones and precise in hand. It is especially useful as a companion knife next to a gyuto, santoku, or bunka when you need something smaller for detail work.

Common Questions

Q: Is the Tsunehisa Ginsan #3 Nashiji Petty 135mm good for home cooks?

A: Yes. This petty is a great fit for home cooks because Ginsan #3 is stainless, easy to care for, and sharpens very well. It gives you excellent Japanese knife performance without the same level of maintenance required by fully carbon steel knives.

Q: What is a 135mm petty knife best used for?

A: A 135mm petty knife is ideal for trimming proteins, cutting fruit, peeling, slicing garlic and shallots, working with herbs, and handling small prep jobs where a full-size chef knife feels too large. It can be used in hand or on a cutting board.

Q: How should I care for this Ginsan petty knife?

A: Wash by hand, dry immediately, and avoid glass, stone, or metal cutting surfaces. Use a knife-friendly board such as a Hasegawa Pro Cutting Board, and maintain the edge with proper sharpening or stropping. For extra protection during storage, keep the blade dry and use a saya, blade guard, or knife roll.