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Tsunehisa Ginsan Nawame Gyuto 210mm Japanese chef knife
  • Tsunehisa Ginsan Nawame Gyuto 210mm Japanese chef knife
  • Rounded choil Gyuto knife comfortable pinch grip. Octagonal handle for comfort.
  • Ginsan Silver 3 stainless steel Gyuto cutting edge close-up of the profile.
  • Close up of the octagonal ebony and buffalo horn handle on the Tsunehisa Gyuto knife
  • Buffalo horn ferrule detail on Japanese Gyuto handle
  • Tsunehisa Ginsan Gyuto knife blade profile view featuring the sharp tip.
  • Premium stainless Ginsan Gyuto knife for home and professional kitchens, handcrafted in Tosa Kochi Japan.
  • Tsunehisa Ginsan Nawame Gyuto 210mm Japanese chef knife
  • Rounded choil Gyuto knife comfortable pinch grip. Octagonal handle for comfort.
  • Ginsan Silver 3 stainless steel Gyuto cutting edge close-up of the profile.
  • Close up of the octagonal ebony and buffalo horn handle on the Tsunehisa Gyuto knife
  • Buffalo horn ferrule detail on Japanese Gyuto handle
  • Tsunehisa Ginsan Gyuto knife blade profile view featuring the sharp tip.
  • Premium stainless Ginsan Gyuto knife for home and professional kitchens, handcrafted in Tosa Kochi Japan.
Tsunehisa Ginsan Nawame Gyuto // Silver #3 Damascus // 210mm

Tsunehisa Ginsan Nawame Gyuto // Silver #3 Damascus // 210mm

$299.00 USD
Shipping calculated at checkout.

The Gyuto is the Japanese version of the Western chef’s knife, designed as a versatile, multi-purpose kitchen knife perfect for slicing meats, fish, vegetables, and fruits. Its pointed tip allows for precise cuts, while the flat heel supports techniques such as rock chopping and tap chopping, making it a go-to tool for both professional chefs and home cooks.

Lighter and thinner than traditional Western chef’s knives, the Gyuto’s forward-balanced design enhances agility, control, and cutting precision. It excels at a variety of techniques, including push and pull cuts, ensuring smooth, effortless slicing through even the most delicate ingredients.

A defining feature of the series is its distinctive blade finish. The cladding transitions from a highly polished, tight-band Damascus pattern into a bold Nawame texture near the spine—an industrial, rope- or rebar-inspired stamping that adds depth, grip, and dramatic visual contrast. This unique combination of refinement and rugged detail gives each knife a truly standout appearance.

Designed for comfort and cutting efficiency, the blade features a smoothly rounded choil for a comfortable pinch grip and a gentle convex grind that tapers to a thin, sharp edge. This geometry promotes effortless cutting, excellent food release, and precise control across a wide range of kitchen tasks.

Completed with an octagonal ebony handle and buffalo horn ferrule, the knife offers outstanding balance, stability, and a secure, natural feel in hand. Blending striking aesthetics with reliable performance, the Ginsan Nawame series delivers a high-end Japanese knife experience that performs as beautifully as it looks.

Product Specifications:

  • Knife Shape: Gyuto (Japanese chef’s knife)

  • Blade Length: 210mm (8.25")

  • Blade Height: 46mm

  • Blade Thickness: 1.8mm

  • Weight: 159.8g

  • Blade Construction: San Mai (stainless-clad core)

  • Cladding: Stainless Damascus with Nawame textured finish

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

  • Hardness: 61–63 HRC

  • Handle: Octagonal ebony handle with buffalo horn ferrule

  • Brand: Tsunehisa

  • Origin: Handcrafted in Tosa, Kochi, Japan

Ginsan steel, also known as Ginsanko, G3, or Silver #3, is a high-quality stainless steel developed by Hitachi Metals. It is valued for its ability to provide the sharpness and edge retention of traditional high-carbon steels while offering the corrosion resistance of stainless steel.

Composition of Ginsan (G3) Steel:

  • Carbon (C): ~0.95% - 1.05% (Increases hardness and edge retention)

  • Chromium (Cr): ~13.00% - 14.50% (Enhances wear resistance and toughness)

  • Manganese (Mn): ~0.60% - 1.00% (Aids in hardness and grain structure)

  • Silicon (Si): ~0.35% (Enhances strength and durability)

  • Phosphorus (P): ≤ 0.03% (Kept low to prevent brittleness)

  • Sulfur (S): ≤ 0.02% (Minimizes impurities for better toughness)

G3 Steel Characteristics:

  • Hardness: Can reach HRC 60-63 when properly heat-treated.

  • Corrosion Resistance: Due to its chromium content, it is stainless and resistant to rust.

  • Sharpness & Edge Retention: Performs similarly to traditional high-carbon steels like White #2 but with better stain resistance.

  • Ease of Sharpening: Relatively easy to sharpen compared to other stainless steels.

Ginsan is a popular choice for high-end Japanese knives because it provides an excellent balance of performance, ease of maintenance, and traditional high-carbon steel feel with the benefits of stainless steel.

Key Features:

  • Gyuto chef knife profile for slicing meat, fish, vegetables, and fruit

  • Ginsan (Silver #3) stainless steel core delivers carbon-steel-like sharpness with excellent corrosion resistance

  • San Mai construction enhances durability and edge stability

  • Nawame Damascus blade finish transitions from polished bands to bold textured stamping near the spine

  • 61–63 HRC hardness balances edge retention, toughness, and easy sharpening

  • Gentle convex grind tapers to a thin, sharp edge for smooth, effortless cutting

  • Rounded choil provides a comfortable and secure pinch grip

  • Forward-balanced design for agility, control, and precision

  • Octagonal ebony handle with buffalo horn ferrule for balance and stability

  • Handcrafted in Tosa, Kochi, Japan by Tsunehisa

Recommended Uses:

  • Everyday Japanese chef’s knife for home and professional kitchens

  • Slicing proteins such as meat and fish with clean, precise cuts

  • Chopping and dicing vegetables with speed and control

  • Push cutting, pull cutting, and light rocking techniques

  • Cooks seeking stainless performance with a traditional carbon-steel feel

  • Professional chefs and serious home cooks who value sharpness and low maintenance