This 180 mm nakiri in sanmai Ginsan is purpose-built for vegetable work. Its rectangular profile and squared tip maintain full board contact on each cut, with no rocking. The generous blade height keeps fingers clear and supports repetitive cuts, julienne, brunoise, root vegetables. At 180 mm, this format handles larger volumes without adding weight to the motion.
The sanmai construction pairs a Ginsan (Silver Steel) core with stainless steel cladding on both sides. This conception concentrates hardness at the edge while stabilizing the blade geometry behind the bevel. The blade carries a clean kasumi finish, with a visible contrast between the polished core and the jigane. The wa-handle in taihei, a pale, fine-grained wood, keeps the balance light and forward, consistent with the partial-tang wa construction.
Ginsan (Silver Steel) is a high-carbon stainless steel (C 0.95,1.10%, Cr 13,14.5%) developed to combine corrosion resistance with a sharpening response closer to carbon steel than most stainless alloys. It sharpens quickly on whetstones and reaches a very fine edge for a stainless steel. The trade-off: at 59,62 HRC, it is slightly more sensitive to lateral stress than softer steels. No patina forms, the blade stays visually clear after use.
Care
Rinse and dry after each use. Do not put in the dishwasher. No camellia oil required.
