Tsunehisa | SKU: TNHS-G3NWM-PE150

Tsunehisa Ginsan Nawame Petty 135mm

$4,553.00

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St Peters —
2 Bishop St Unit 2 St Peters NSW 2044
+61 2 8234 8818
Crows Nest —
107 West St, Crows Nest NSW 2065
Pickup only

Detailed Specifications

Line	Tsunehisa Nawame Ginsan Tsuchime Damascus
Profile	Petty / Utility, Paring
Bevel Type	Double Bevel
Weight	72 g 2.54 oz
Edge Length	139 mm .5.47 inch
Heel Height	27 mm .1.06 inch
Width @ Spine	1.9 mm 0.07 inch
Width @ Mid	1.7 mm 0.07 inch
Width @ 1cm from Tip	0.9 mm 0.04 inch
Steel	Ginsan / Silver #3 \| Stainless
Blade Construction	Sanmai - Stainless Damascus Clad
Hardness (HRC)	60 - 62
Surface Finish	Tsuchime
Handle	Octagonal Ebony
Region	Fukuyama
Best for	First-timers Students

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The Tsunehisa Ginsan Nawame Petty 135mm is a double-bevel utility knife best fit for users requiring a stainless steel blade for in-hand peeling, trimming, and detailed vegetable work. Finished by Takayuki Shibata in Fukuyama, this knife features a 139mm edge length and weighs 72g. The blade utilises Hitachi Ginsan Silver #3 stainless steel hardened to 60-62 HRC, offering corrosion resistance alongside a fine grain structure that supports sharpness and ease of sharpening.

This petty knife has a san-mai stainless damascus clad construction with a tsuchime surface finish. Spine thickness measures 1.9mm at the heel, tapering to 0.9mm at the tip, while heel height stands at 27mm. An octagonal ebony handle pairs with these specifications to facilitate precision tasks such as deveining shrimp or cutting garnishes. As part of the value-focused Tsunehisa line, this knife represents regional Japanese forging traditions finished to a consistent standard, providing a functional tool for intricate kitchen preparation without reactive steel maintenance requirements.

Care Instruction

Don't cut hard things! Japanese knives are brittle so bone hacking is a NO NO!
Wash with neutral detergent after use, and wipe dry;
Please don't wash knife with dishwasher, it will damage the wood handle;
Be careful not to leave the knife close to a heat source for a long time;
It is a lot more dangerous to cut with a blunt knife than a sharp knife!
It is best to sharpen a Japanese knife regularly on a waterstone.

Tsunehisa

Tsunehisa isn’t tied to one workshop – it’s a celebration of all Japan’s great knife regions. Think Sakai’s laser-precision grinds, Tosa’s mastery of steels like Ginsan, and the distinct traditions of other forging hubs, all united under one brand. By pooling this regional expertise, Tsunehisa delivers exceptional handmade quality at surprisingly accessible prices.

Each knife reflects thoughtful design and rigorous quality control by the Ironclad group (led by Shibata Takayuki). You get authentic techniques – hand-forging, perfect heat treats – paired with modern functionality and Japan's finest steels. Clean aesthetics ensure they look as good as they perform.

Tsunehisa believes a great knife should be a lifelong companion. That’s why they combine serious performance with dedicated after-sales care, including sharpening support. It’s genuine Japanese craftsmanship, distilled for cooks who value both heritage and smart value.

Profile: Petty

Utility, Paring
The Petty knife, a smaller Japanese utility knife, serves as an ideal tool for precision tasks such as peeling, trimming, and slicing fruits and vegetables. With a blade length ranging from 120mm to 180mm (4.7 to 7 inches), it stands out for its ability to handle detailed work like deveining shrimp or cutting garnishes. Its slightly longer and slimmer profile compared to the Western paring knife enhances its functionality for intricate tasks, making it a valuable addition to any kitchen toolkit.
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Steel: Ginsan / Silver #3
Ginsan steel, also known as Silver 3 or G3 steel, is a type of stainless steel used in high-quality kitchen knives. It is appreciated for its ability to offer the traditional feel and sharpness of carbon steel while providing the corrosion resistance of stainless steel. Ginsan steel contains a moderate amount of carbon, chromium, and other alloying elements that ensure a good balance between edge retention and ease of sharpening. This steel is particularly favored for its fine grain structure, which allows for a very sharp edge, and its resistance to rust makes it a popular choice among professional chefs and home cooks who seek the performance of carbon steel without the maintenance challenges. Ginsan steel knives are known for their durability, ease of care, and excellent cutting performance, making them a preferred option for those looking for high-quality stainless steel cutlery.
Manufacturer:
- Hitachi Special Steel, Japan
Nature: Stainless
Hardness: 60- 62
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Handle Specs
Profile: Octagonal WA
Material:
- Ebony
This handle, crafted from a single piece of ebony, exemplifies minimalist elegance and functional design. Its unique octagonal shape, featuring a subtle taper, offers a comfortable grip and a visually appealing geometric profile. The ebony wood, known for its deep, rich color and durability, has been meticulously milled from a single block, ensuring a seamless construction that highlights the wood's natural beauty and grain. The handle's surface has been highly polished, achieving a glossy finish that not only enhances the ebony's luxurious dark hue but also provides a smooth, tactile experience for the user. This design choice reflects a minimalist approach, focusing on simplicity, quality, and usability. The combination of the octagonal shape with the taper adds a modern twist to the classic material, making it a standout piece that blends traditional craftsmanship with contemporary aesthetics.
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