Tsunehisa Petty Ginsanko Nashiji 135mm (5.3")
Tsunehisa Petty Ginsanko Nashiji 135mm (5.3")
Tsunehisa Petty Ginsanko Nashiji 135mm (5.3")
Tsunehisa Petty Ginsanko Nashiji 135mm (5.3")


Tsunehisa Petty Ginsanko Nashiji 135mm (5.3")


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Petty knives are basically smaller versions of Gyuto knives (Chef's knife). Petty knives are intended for all those smaller tasks where larger knives are deemed unwieldy. On and off the cutting board. A must-have knife in every kitchen, it can be used for peeling, mincing, paring and decorating food.

Hitachi's Silver III steel, also named Ginsan steel or Ginsanko, which was hardened to around 63 HRC. Due to its high content of Chromium (Cr), Ginsan steel will resist corrosion very well. Despite it being a stainless steel, it feels and behaves very similarly to carbon steels, due to its extremely pure composition. This also means it will sharpen very well and easily.

The core layer consisting of the harder Ginsan steel was sandwiched between two layers of softer steel. This technique is called san-mai and is used to protect the hard (but delicate) core from outside factors and physical impacts, which could lead to breakage.

It has a double bevel (symmetrical) blade.

The blade features a Nashiji finish, which translates to "the skin of an (Asian) pear". It refers to the slightly matte surface of the upper part of the blade, which not only has aesthetic value but is also practical, since the uneven surface reduces the sticking of the food to the blade when slicing.

This knife was fitted with a Western style (Yo) handle, made out of a combination of red and black pakka wood.

About Tsunehisa:

Tsunehisa knives are a brand that combines a variety of high-quality knives from various knife centers of Japan such as Tosa, Seki, and Sakai. Their philosophy is that each region has its own steel and different manufacturing processes. For example, Tosa is best known for its Ginsanko and Aus-8 steels, Seki is famous for making excellent blades from the V-Gold group of steels, and Sakai for its single beveled Honyaki knives.


Blade shape: Petty
Steel type: Ginsan (Silver III)
Hardness (HRC scale): 61-63
Overall length: 244mm (9.6")
Blade length:
135mm (5.3")
Blade height: 29mm (1.1")
Spine thickness: 1.9mm (0.07")
Weight: 85g (3 oz)
Handle length: 104mm (4.1")
Handle type / wood:
Japanese / Pakka
Blacksmith: Tsunehisa

Use & Care:

  • Handwash in warm water and towel dry
  • Use a sharpening stone (not a honing steel!) to sharpen your knife
  • Do not cut frozen foods and meat bones
  • Do not put the knife in a dishwasher
  • Read our comprehensive guide on proper Maintenance of Kitchen Knives.

Still doubting which type of Japanese knife should best fit your needs? We created a quick, 5-steps quiz to help you find the perfect knife based on your cooking skills and the type of food you prepare.

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