Ginrei Silver3 Nashiji Birch Nakiri 160mm
SPECIFICATIONS
Knife Style: Nakiri
Steel Type: Stainless Steel
Blade Material: Ginsan Silver #3
Blade Finish: Nashiji
Blade Hardness: 61HRC (+/-1)
Bevel: Double
Handle: Stabilized Birch
Heel Height: 51mm
Spine Thickness: 2.00mm
Weight: 168g
The Ginrei Series Ko-Santoku is one of those knives that quietly wins you over the more you use it. Compact, nimble, and beautifully balanced, this 150mm Ko-Santoku is built for everyday precision prep — from small vegetables and herbs to proteins and quick in-hand work — without ever feeling oversized or clunky.
The blade is forged in Japan using Ginsan (Silver Steel #3) — hands down one of my favorite steels for both home cooks and commercial users. For those who know, Ginsan hits that rare sweet spot between cost, performance, and practicality. It sharpens easily, takes a ridiculously clean edge, holds it well, and doesn’t punish you when it’s time for maintenance. It’s stainless, but it behaves like a high-end carbon steel where it really matters — on the stone and on the board.
Built in a san-mai construction (three-layer forge), the hard Ginsan core is protected by softer outer layers for added toughness, stability, and better shock resistance. It’s a construction that makes real sense for a knife that’s meant to be used hard and often.
The soft Nashiji finish gives the blade a refined, lightly textured look that helps with food release while keeping fingerprints and small scratches discreet. It’s understated, elegant, and very “Japanese” in character — the kind of finish that ages gracefully instead of looking tired.
Finished with a premium stabilized birch handle, this Ko-Santoku feels just as good as it looks. The colors are subtle and natural — not flashy — with soft tones that shift gently in the light. Each handle is unique, and the stabilization process gives it excellent durability, moisture resistance, and long-term stability, even with daily use.
At 160mm, this Santoku is the ultimate everyday size — long enough to give you smooth, efficient pull cuts and controlled push cuts for things like julienne, chiffonade, and fine slicing, yet compact enough to stay agile and precise on a busy board. The profile flows naturally through ingredients without feeling tip-heavy or awkward. It’s a perfect choice for cooks who love clean, rhythmic cutting and want a serious Japanese knife that delivers real performance without drama. Easy to live with, easy to maintain, and a genuine pleasure to use every single day.
Description
SPECIFICATIONS
Knife Style: Nakiri
Steel Type: Stainless Steel
Blade Material: Ginsan Silver #3
Blade Finish: Nashiji
Blade Hardness: 61HRC (+/-1)
Bevel: Double
Handle: Stabilized Birch
Heel Height: 51mm
Spine Thickness: 2.00mm
Weight: 168g
The Ginrei Series Ko-Santoku is one of those knives that quietly wins you over the more you use it. Compact, nimble, and beautifully balanced, this 150mm Ko-Santoku is built for everyday precision prep — from small vegetables and herbs to proteins and quick in-hand work — without ever feeling oversized or clunky.
The blade is forged in Japan using Ginsan (Silver Steel #3) — hands down one of my favorite steels for both home cooks and commercial users. For those who know, Ginsan hits that rare sweet spot between cost, performance, and practicality. It sharpens easily, takes a ridiculously clean edge, holds it well, and doesn’t punish you when it’s time for maintenance. It’s stainless, but it behaves like a high-end carbon steel where it really matters — on the stone and on the board.
Built in a san-mai construction (three-layer forge), the hard Ginsan core is protected by softer outer layers for added toughness, stability, and better shock resistance. It’s a construction that makes real sense for a knife that’s meant to be used hard and often.
The soft Nashiji finish gives the blade a refined, lightly textured look that helps with food release while keeping fingerprints and small scratches discreet. It’s understated, elegant, and very “Japanese” in character — the kind of finish that ages gracefully instead of looking tired.
Finished with a premium stabilized birch handle, this Ko-Santoku feels just as good as it looks. The colors are subtle and natural — not flashy — with soft tones that shift gently in the light. Each handle is unique, and the stabilization process gives it excellent durability, moisture resistance, and long-term stability, even with daily use.
At 160mm, this Santoku is the ultimate everyday size — long enough to give you smooth, efficient pull cuts and controlled push cuts for things like julienne, chiffonade, and fine slicing, yet compact enough to stay agile and precise on a busy board. The profile flows naturally through ingredients without feeling tip-heavy or awkward. It’s a perfect choice for cooks who love clean, rhythmic cutting and want a serious Japanese knife that delivers real performance without drama. Easy to live with, easy to maintain, and a genuine pleasure to use every single day.
