Tokushu Knife Ginsan #3 Nashiji Kiritsuke 210mm

The Tokushu Knife Ginsan #3 Nashiji Kiritsuke 210mm is a fully stainless, all-purpose Japanese K-tip chef knife made for cooks who want precise cutting performance without carbon-steel upkeep. Its fine-grained Silver #3 core is protected by stainless cladding, while the nashiji pear-skin finish gives the blade a textured, understated surface and helps reduce broad food contact.

The flatter kiritsuke profile favors push cutting, controlled chopping, and long slicing strokes. Its clipped K-tip gives excellent control for scoring, trimming, and detailed board work. Each knife carries the Tokushu mark and is fitted in-house by Tokushu Knife with an octagonal rosewood wa handle and ebony ferrule, creating a secure grip and a distinctive two-tone finish.

How Does This Kiritsuke Perform?

At approximately 210–215mm along the cutting edge, this knife offers the reach of an 8-inch chef knife without feeling oversized. The blade is thin through the spine and tapers toward a precise tip, making it well suited to vegetables, herbs, fish, boneless meat, and general daily prep. The edge profile is flatter than a conventional gyuto, so it performs best with push cuts, draw cuts, and deliberate chopping rather than aggressive rocking.

Specifications

Brand: Tokushu Knife

Blade Origin: Tosa, Kochi Prefecture, Japan

Handle Fitting: Installed in-house by Tokushu Knife in Chattanooga, Tennessee

Knife Type: Kiritsuke Gyuto / K-tip chef knife

Nominal Blade Length: 210mm

Typical Edge Length: 214mm

Blade Height at Heel:  47mm

Spine Thickness at Heel: 2.0mm

Spine Thickness at Mid-Blade: 1.9mm

Spine Thickness 1cm from Tip: 1.2mm

Overall Length: 365mm

Weight: 155g

Core Steel: Ginsan #3 / Silver #3 stainless steel

Cladding: Stainless steel

Construction: San mai

Finish: Nashiji pear-skin finish with kasumi blade road

Hardness: Approximately 60–62 HRC

Edge: Double bevel, approximately 50/50

Handle: Octagonal rosewood wa handle with ebony ferrule

Hand Orientation: Ambidextrous

Saya: Not included

Measurements are approximate. Natural wood grain, handle color, weight, and dimensions can vary slightly from one knife to another.

What Is Ginsan #3 Steel?

Ginsan #3, also called Silver #3 or Gin 3, is a fine-grained Japanese stainless steel known for taking a keen edge, responding well to whetstones, and resisting corrosion. It is a strong choice for cooks who want the edge quality and sharpening response associated with traditional Japanese steels while keeping maintenance straightforward.

What Is a 210mm Kiritsuke Used For?

A 210mm kiritsuke gyuto is designed for everyday slicing, dicing, chopping, and precision tip work. It handles onions, herbs, vegetables, fruit, fish, and boneless proteins while the K-tip makes detailed cuts easier than with a rounded chef-knife tip.

Is This Knife Fully Stainless?

Yes. Both the Ginsan #3 cutting core and the outer cladding are stainless. Stainless does not mean stain-proof, so hand washing and prompt drying are still recommended to protect the edge, finish, and natural wood handle.

How Should I Care for This Knife?

Hand wash the knife and dry it immediately after use. Cut only on wood or quality synthetic boards. Avoid bones, frozen food, hard pits, glass, stone, twisting cuts, prying, and the dishwasher. Sharpen on Japanese whetstones and store the blade so its edge cannot contact other utensils.