Some nakiri knives are compact and nimble. This one occupies different territory - taller, heavier, and more substantial than most nakiris (Japan's dedicated vegetable knife) in its size class, sitting in a format that bridges the gap between a standard nakiri and a small Chinese cleaver. The Tanaka family has been forging blades in Omura City, outside Nagasaki, for four generations, their craft tracing a lineage that reaches back over 800 years. The G3 Nashiji line is their take on refined san-mai construction - Ginsan (Silver #3) stainless at the core, stainless cladding with a nashiji (pear skin) finish, and hand-forged from start to finish.
At 175mm with a blade height of 79mm, this is a nakiri with genuine presence on the board. The extra height means real knuckle clearance during fast prep work - a detail that makes a meaningful difference for cooks with larger hands or anyone who moves quickly through high-volume vegetable work. The blade is tallest at the heel end, which keeps the handle from rocking downward at the end of a cutting stroke and contributes to a balanced, controlled feel throughout the full length of the cut. Ginsan steel is one of the best stainless options for kitchen knives - it takes a clean, sharp edge, holds it reliably, and sharpens back easily on quality water stones. The nashiji stainless cladding adds character and food release in equal measure. The oak, octagonal handle is a well-considered finish for a knife at this level. Each knife is made by hand so measurements may vary.
Care Instructions: Ginsan is a low-maintenance stainless steel. Hand wash and dry after use - no dishwasher. Sharpen on quality water stones when the edge needs attention, and maintain with a ceramic rod or strop between full sharpenings. The nashiji cladding needs no special care beyond normal cleaning.
At 175mm with a blade height of 79mm, this is a nakiri with genuine presence on the board. The extra height means real knuckle clearance during fast prep work - a detail that makes a meaningful difference for cooks with larger hands or anyone who moves quickly through high-volume vegetable work. The blade is tallest at the heel end, which keeps the handle from rocking downward at the end of a cutting stroke and contributes to a balanced, controlled feel throughout the full length of the cut. Ginsan steel is one of the best stainless options for kitchen knives - it takes a clean, sharp edge, holds it reliably, and sharpens back easily on quality water stones. The nashiji stainless cladding adds character and food release in equal measure. The oak, octagonal handle is a well-considered finish for a knife at this level. Each knife is made by hand so measurements may vary.
Care Instructions: Ginsan is a low-maintenance stainless steel. Hand wash and dry after use - no dishwasher. Sharpen on quality water stones when the edge needs attention, and maintain with a ceramic rod or strop between full sharpenings. The nashiji cladding needs no special care beyond normal cleaning.
- Brand: Matsubara
- Blacksmith: Mr. Tanaka
- Location: Nagasaki, Japan
- Construction: Hammer Forged, San Mai
- Edge Steel: Ginsan (Silver #3)
- Cladding: Nashiji Stainless (Pear Skin Finish)
- Edge Grind: Even
- Handle: Oak Octagonal
- Weight: 8.8 oz (250g)
- Blade Length: 175mm
- Total Length: 325mm
- Spine Thickness at Heel: 3mm
- Blade Height at Heel: 79mm
