Ginsan (Silver #3) is one of the most capable stainless steels used in Japanese knife production - respected for combining genuine sharpness with the low-maintenance properties that carbon steel cannot offer. It takes a clean, keen edge, holds it well through everyday use, and sharpens back easily on quality water stones without the reactive steel concerns that come with carbon. It is a steel that rewards cooks who want serious performance without the daily commitment of carbon steel care, and the Tanaka family in Omura City, Nagasaki Prefecture, has been working with it to excellent effect for generations.
Tanaka Kama Kogyo is a fourth-generation blacksmithing family whose craft traces its roots back over 800 years to refugees who settled in the Nagasaki region following the Battle of Dannoura. The G3 Nashiji Petty is a direct expression of what that lineage produces at the smaller end of the range. The Ginsan core is clad san-mai in stainless steel and finished in nashiji (pear skin) - a softly textured surface that catches light well and is understated rather than showy. At 156mm it sits at the upper end of the petty format, giving it the reach for light prep work at the board as well as the nimbleness for in-hand work on fruit, herbs, and small ingredients. The spine runs a confident 2.7mm at the heel and the walnut octagonal handle provides a clean, comfortable grip that suits the knife well in both size and character.
Care Instructions: Ginsan is a low-maintenance stainless steel that resists rust well. Hand wash and dry after use - no dishwasher. Sharpen on quality water stones when needed and maintain with a ceramic rod or strop between full sharpenings.
Tanaka Kama Kogyo is a fourth-generation blacksmithing family whose craft traces its roots back over 800 years to refugees who settled in the Nagasaki region following the Battle of Dannoura. The G3 Nashiji Petty is a direct expression of what that lineage produces at the smaller end of the range. The Ginsan core is clad san-mai in stainless steel and finished in nashiji (pear skin) - a softly textured surface that catches light well and is understated rather than showy. At 156mm it sits at the upper end of the petty format, giving it the reach for light prep work at the board as well as the nimbleness for in-hand work on fruit, herbs, and small ingredients. The spine runs a confident 2.7mm at the heel and the walnut octagonal handle provides a clean, comfortable grip that suits the knife well in both size and character.
Care Instructions: Ginsan is a low-maintenance stainless steel that resists rust well. Hand wash and dry after use - no dishwasher. Sharpen on quality water stones when needed and maintain with a ceramic rod or strop between full sharpenings.
- Brand: Matsubara
- Blacksmith: Mr. Tanaka
- Location: Nagasaki, Japan
- Construction: San Mai
- Edge Steel: Ginsan (Silver #3)
- Cladding: Nashiji Stainless (Pear Skin Finish)
- Handle: Walnut Octagonal
- Weight: 2.9 oz (84g)
- Blade Length: 156mm
- Total Length: 280mm
- Spine Thickness at Heel: 2.7mm
- Blade Height at Heel: 34mm
