Tsunehisa Ginsan Nashiji Red Petty 135mm
Tsunehisa Ginsan Nashiji Red Petty 135mm
Tsunehisa Ginsan Nashiji Red Petty 135mm
Tsunehisa Ginsan Nashiji Red Petty 135mm

Tsunehisa Ginsan Nashiji Red Petty 135mm

Regular price 12,300.00 RSD
Sale price 12,300.00 RSD Regular price
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Pickup available at Be Sharp Beograd

Usually ready in 1 hour

Tsunehisa Ginsan Nashiji Red Petty 135mm

  • Be Sharp Beograd

    Pickup available, usually ready in 1 hour

    27. marta
    15
    11060 Beograd
    Serbia

    +381612405551

The combination of a traditional Japanese blade and a modern European handle leaves no one indifferent.

Petty is the knife shape that is perhaps most often used with universal shapes like Gyuto or Santoku. The short blade is suitable for many kitchen tasks, especially when processing smaller foods or making extremely precise cuts.

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 red 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!

Forged by the hand of a master, shaped by the spirit of tradition – Tsunehisa knives.

Specifications

Manufacturer: Tsunehisa
Blade type: Petty
Blade length: 135mm
Total length: 280mm
Knife weight: 150g
Blade type: Double bevel
Thickness in the back: 2mm
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. We offer a professional kitchen knife sharpening service. If you decide to sharpen your knife yourself, take a look at the offer of sharpening stones on the website.

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".

Country of origin: Japan

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

  • You can always sharpen your knives with us.

  • Free gift wrapping.

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

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