Tsunehisa Ginsan Nashiji Brown Petty 135mm

Regular price 14,700.00 RSD
Sale price 14,700.00 RSD Regular price
Sold out
Tax included. Shipping calculated at checkout.

If you are looking for a small knife that fits perfectly in your hand, which is reliable, always sharp and ready whenever you are, this is the right knife for you!

Petty is the knife that we usually reach for first in household kitchens. Also, this knife is becoming a favorite shape for professional chefs who are often attached to their best "small" blade. The length of the blade of 135 mm is quite sufficient for performing some larger tasks such as cutting onions or deboning meat. This knife certainly achieves its full working potential when you do smaller, delicate things such as peeling and crushing garlic, separating veins from pieces of meat or when processing food in your hands.

Ginsan (Silver 3) is a stainless steel produced by the Hitachi company. It is one of the favorites for making knives and it has a particularly suitable "Nashiji" finish. This steel is very easy to re-sharpen and retains its sharpness for an extremely long time. In every sense, it resembles Hitachi's famous steels such as Aogami and Shirogami steel, with the fact that, unlike them, it does not rust. The Nashiji ending in translation would denote the texture of the skin of a Japanese pear. It is obtained by a special style of forging, and on the knife next to it you can notice the contrast between the polished and hazy "kasumi" part of the blade.

The handle of this knife is made of paku wood in the western style we are used to. It fits perfectly in both the larger and smaller hand and provides a sense of comfort and safety without slipping!

Specifications

Manufacturer: Tsunehisa
Blade type: Petty
Blade length: 135mm
Total length: 250mm
Knife weight: 87 years old
Blade type: Double bevel
Back thickness: 1.8 mm
Steel: Ginsan (Silver 3)
Hardness HRC: 61±1

After use, wash the knife by hand with lukewarm water and dry it.
Store the knife in a safe place where it will not collide with other utensils.
The best way to sharpen Japanese knives is by hand on a stone. Check out our range of sharpening stones.
You use your knife to perform the tasks for which it is intended. Do not use it for other purposes.

***AVOID***
- Washing the knife in the dishwasher.
- Cutting frozen foods.
-Cutting extremely hard foods such as bones, parmesan rinds, rinds...
-Opening jars, cans or bottles.
-Using glass boards or cutting on the work surface.

Read more about knife maintenance on our blog: "Maintenance of Japanese knives".

  • Fast delivery from 1 to 3 days on the territory of Serbia.

  • You can always sharpen your knives with us.

  • Free gift wrapping.

Customer Reviews

Be the first to write a review
0%
(0)
0%
(0)
0%
(0)
0%
(0)
0%
(0)
How to choose the first Japanese knife?

If you are buying your first Japanese knife, the advice is to choose a multifunctional blade shape that will cover the widest range of your needs in the kitchen. This includes Gyuto, Santoku and Bunka. The rule is that bigger people need bigger knives and vice versa.

Japanese knife as a perfect gift

Although in the culture of the Far East it is not recommended to give a blade as a gift because of the connection with cutting off good relations, they also could not resist the perfection of such a gift, so they devised a "trick" that allows them to gift knives without problems. Just ask for one coin from the person receiving the gift and in the eyes of strict superstition spirits it will be a fair exchange. Now no joke, a knife is a gift that unlike other transient things will be remembered forever because it will serve forever.

Everything you need to know about maintenance

  • Oštrenje japanskih noževa

    Sharpening Japanese knives

  • Briga i skladištenje

    Care and storage

We recommend for you: