Ginsan stainless - also known as Silver #3 - occupies a unique position in the hierarchy of Japanese knife steels. It sharpens with the responsiveness of a carbon alloy, holds an edge with conviction, and asks almost nothing of the user in return: no reactive maintenance, no oiling, no anxiety about moisture or acidic foods. That combination makes it a natural fit for serious cooks who want carbon-level performance without carbon-level upkeep. In the hands of Nao Yamamoto, working from Echizen with his mastery of the Nimai-Hiroge forging technique, Ginsan becomes something more - a blade of exceptional thinness that cuts with noticeably less resistance than the blade shape alone would suggest.
The nakiri is Japan dedicated vegetable knife - flat edge, tall blade, squared tip - and this example is built for serious work at the board. The 165mm blade length handles everything from julienne to breaking down a whole head of cabbage, and the 52mm blade height gives generous knuckle clearance through long prep sessions. The stainless tsuchime (hammered) cladding reduces drag through dense produce and gives the blade road its distinctive textured surface. The hand engraving on the blade adds an artisan detail that reflects the care Yamamoto-san puts into every step of production. The rosewood octagonal handle with pakka ferrule is well-proportioned for the format - light enough to stay nimble, substantial enough for extended use. This is the kind of nakiri that earns permanent placement on the block.
Care Instructions: Ginsan stainless is low maintenance but rewards good habits. Hand wash and dry promptly after use - avoid the dishwasher. Sharpen on quality water stones to preserve the fine edge Yamamoto-san builds into each blade. Use wood or plastic cutting boards and store away from other utensils to protect the squared tip. Free shipping over $100.
The nakiri is Japan dedicated vegetable knife - flat edge, tall blade, squared tip - and this example is built for serious work at the board. The 165mm blade length handles everything from julienne to breaking down a whole head of cabbage, and the 52mm blade height gives generous knuckle clearance through long prep sessions. The stainless tsuchime (hammered) cladding reduces drag through dense produce and gives the blade road its distinctive textured surface. The hand engraving on the blade adds an artisan detail that reflects the care Yamamoto-san puts into every step of production. The rosewood octagonal handle with pakka ferrule is well-proportioned for the format - light enough to stay nimble, substantial enough for extended use. This is the kind of nakiri that earns permanent placement on the block.
Care Instructions: Ginsan stainless is low maintenance but rewards good habits. Hand wash and dry promptly after use - avoid the dishwasher. Sharpen on quality water stones to preserve the fine edge Yamamoto-san builds into each blade. Use wood or plastic cutting boards and store away from other utensils to protect the squared tip. Free shipping over $100.
- Blacksmith: Nao Yamamoto
- Location: Echizen, Japan
- Construction: San Mai, Hammer Forged
- Edge Steel: Ginsan (Silver #3) Stainless
- HRC: 61
- Cladding: Stainless
- Finish: Tsuchime (Hammered)
- Edge Grind: Even
- Handle: Rosewood Octagonal
- Ferrule: Pakka Wood
- Engraving: Hand Engraved
- Weight: 6.2 oz (178 g)
- Blade Length: 165 mm
- Total Length: 315 mm
- Spine Thickness at Heel: 3 mm
- Blade Height: 52 mm
