Ginrei Silver3 Nashiji Birch Petty 130mm
SPECIFICATIONS
Knife Style: Petty
Steel Type: Stainless Steel
Blade Material: Ginsan Silver #3
Blade Finish: Nashiji
Blade Hardness: 61HRC (+/-1)
Bevel: Double
Handle: Stabilized Birch
Heel Height: 30mm
Spine Thickness: 2.00mm
Weight: 76g
The Ginrei Series Petty 130mm is one of those knives that quietly becomes your go-to the more you use it. Compact, precise, and easy to control, this size is perfect for detailed prep — trimming proteins, working small vegetables, herbs without ever feeling bulky or overkill.
The blade is forged in Japan using Ginsan (Silver Steel #3) — one of Mike’s favorite steels for both home cooks and pros. For those who know, Ginsan sits right in that sweet spot between performance and practicality. It sharpens easily, takes an incredibly clean edge, holds it well, and stays forgiving when it’s time for maintenance. It’s stainless, but on the stone and on the board, it behaves a lot like a high-end carbon.
Built in a san-mai construction (three-layer forge), the hard Ginsan core is supported by softer outer layers that add toughness, stability, and better resistance to chipping. It’s a construction that actually makes sense for a knife you’ll reach for constantly.
With a soft Nashiji texture, the blade has a subtle, refined look that also helps with food release while hiding fingerprints and light wear. Clean, understated, and very “Japanese” — the kind of finish that looks even better over time.
Finished with a premium stabilized birch handle, this petty 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.
SPECIFICATIONS
Knife Style: Petty
Steel Type: Stainless Steel
Blade Material: Ginsan Silver #3
Blade Finish: Nashiji
Blade Hardness: 61HRC (+/-1)
Bevel: Double
Handle: Stabilized Birch
Heel Height: 30mm
Spine Thickness: 2.00mm
Weight: 76g
The Ginrei Series Petty 130mm is one of those knives that quietly becomes your go-to the more you use it. Compact, precise, and easy to control, this size is perfect for detailed prep — trimming proteins, working small vegetables, herbs without ever feeling bulky or overkill.
The blade is forged in Japan using Ginsan (Silver Steel #3) — one of Mike’s favorite steels for both home cooks and pros. For those who know, Ginsan sits right in that sweet spot between performance and practicality. It sharpens easily, takes an incredibly clean edge, holds it well, and stays forgiving when it’s time for maintenance. It’s stainless, but on the stone and on the board, it behaves a lot like a high-end carbon.
Built in a san-mai construction (three-layer forge), the hard Ginsan core is supported by softer outer layers that add toughness, stability, and better resistance to chipping. It’s a construction that actually makes sense for a knife you’ll reach for constantly.
With a soft Nashiji texture, the blade has a subtle, refined look that also helps with food release while hiding fingerprints and light wear. Clean, understated, and very “Japanese” — the kind of finish that looks even better over time.
Finished with a premium stabilized birch handle, this petty 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.
Original: $98.20
-65%$98.20
$34.37Description
SPECIFICATIONS
Knife Style: Petty
Steel Type: Stainless Steel
Blade Material: Ginsan Silver #3
Blade Finish: Nashiji
Blade Hardness: 61HRC (+/-1)
Bevel: Double
Handle: Stabilized Birch
Heel Height: 30mm
Spine Thickness: 2.00mm
Weight: 76g
The Ginrei Series Petty 130mm is one of those knives that quietly becomes your go-to the more you use it. Compact, precise, and easy to control, this size is perfect for detailed prep — trimming proteins, working small vegetables, herbs without ever feeling bulky or overkill.
The blade is forged in Japan using Ginsan (Silver Steel #3) — one of Mike’s favorite steels for both home cooks and pros. For those who know, Ginsan sits right in that sweet spot between performance and practicality. It sharpens easily, takes an incredibly clean edge, holds it well, and stays forgiving when it’s time for maintenance. It’s stainless, but on the stone and on the board, it behaves a lot like a high-end carbon.
Built in a san-mai construction (three-layer forge), the hard Ginsan core is supported by softer outer layers that add toughness, stability, and better resistance to chipping. It’s a construction that actually makes sense for a knife you’ll reach for constantly.
With a soft Nashiji texture, the blade has a subtle, refined look that also helps with food release while hiding fingerprints and light wear. Clean, understated, and very “Japanese” — the kind of finish that looks even better over time.
Finished with a premium stabilized birch handle, this petty 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.
