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 Nakiri is one of those knives that quietly wins you over the more you use it. Nimble, beautifully balanced, and purpose-built for clean, efficient prep, this 160mm Nakiri shines on vegetables, herbs, and all the repetitive board work where a flat profile really makes a difference.
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 a lot 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 designed to be used often and with confidence.
The soft Nashiji finish gives the blade a refined, lightly textured look that can also help a bit 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 Nakiri 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 Nakiri is an ideal everyday vegetable knife — compact enough to stay agile and precise, yet long enough to move efficiently through larger ingredients without feeling limited. Its flatter profile is what makes it so enjoyable: it encourages clean, controlled push cuts and full board contact, making it especially satisfying for chopping, slicing, and processing vegetables with rhythm and consistency. It’s a perfect choice for cooks who want a serious Japanese knife with real cutting performance, easy maintenance, and zero unnecessary drama. Easy to live with, easy to sharpen, and a genuine pleasure to use every single day.
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 Nakiri is one of those knives that quietly wins you over the more you use it. Nimble, beautifully balanced, and purpose-built for clean, efficient prep, this 160mm Nakiri shines on vegetables, herbs, and all the repetitive board work where a flat profile really makes a difference.
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 a lot 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 designed to be used often and with confidence.
The soft Nashiji finish gives the blade a refined, lightly textured look that can also help a bit 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 Nakiri 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 Nakiri is an ideal everyday vegetable knife — compact enough to stay agile and precise, yet long enough to move efficiently through larger ingredients without feeling limited. Its flatter profile is what makes it so enjoyable: it encourages clean, controlled push cuts and full board contact, making it especially satisfying for chopping, slicing, and processing vegetables with rhythm and consistency. It’s a perfect choice for cooks who want a serious Japanese knife with real cutting performance, easy maintenance, and zero unnecessary drama. Easy to live with, easy to sharpen, 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 Nakiri is one of those knives that quietly wins you over the more you use it. Nimble, beautifully balanced, and purpose-built for clean, efficient prep, this 160mm Nakiri shines on vegetables, herbs, and all the repetitive board work where a flat profile really makes a difference.
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 a lot 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 designed to be used often and with confidence.
The soft Nashiji finish gives the blade a refined, lightly textured look that can also help a bit 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 Nakiri 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 Nakiri is an ideal everyday vegetable knife — compact enough to stay agile and precise, yet long enough to move efficiently through larger ingredients without feeling limited. Its flatter profile is what makes it so enjoyable: it encourages clean, controlled push cuts and full board contact, making it especially satisfying for chopping, slicing, and processing vegetables with rhythm and consistency. It’s a perfect choice for cooks who want a serious Japanese knife with real cutting performance, easy maintenance, and zero unnecessary drama. Easy to live with, easy to sharpen, and a genuine pleasure to use every single day.
