Hatsukokoro Ginrei Silver 3 Nashiji Nakiri 170mm — Olive Wood Handle
Description
Designed specifically for vegetable preparation, the Hatsukokoro Ginrei Nakiri 170mm combines traditional Japanese knife design with highly practical stainless-steel performance.
The blade features a Ginsan (Silver #3) stainless steel core, offering excellent sharpness, strong edge retention and corrosion resistance while remaining relatively easy to maintain and sharpen.
Its tall, straight-edged Nakiri profile is ideal for clean push cuts through vegetables, herbs and fruit. The blade's subtle Nashiji, or “pear skin,” finish gives the knife a distinctive handcrafted appearance while helping reduce food sticking during prep.
Finished with a beautifully grained natural olive wood Wa-style handle, this knife feels light and balanced in the hand while adding warmth and character to the traditional Japanese design.
Features
- Blade Steel: Ginsan / Silver #3 stainless steel core
- Construction: 3-layer stainless steel San Mai
- Blade Length: 170mm
- Knife Style: Nakiri / Japanese vegetable knife
- Hardness: Approximately 60–62 HRC
- Finish: Textured Nashiji finish
- Handle: Natural olive wood Wa-style handle
- Edge: 50/50 double bevel
- Best For: Vegetables, herbs and fruit
- Cutting Style: Push cutting, chopping and precise slicing
- Care: Hand wash and dry immediately after use
- Made in Japan
Why we love it: The tall Nakiri blade makes vegetable prep incredibly comfortable, while Ginsan steel gives you excellent Japanese cutting performance without the higher maintenance associated with carbon steel.
Shipping + Delivery
Curb Side Pick Up
We offer FREE delivery within the GTA with a minimum order $150.
- If delivery reaches your area it will become available at checkout.
- $10 flat rate for all deliveries that are outside our delivery area.
- $10 Flat Rate Shipping Within Canada
- A flat rate of $25 for orders shipping to the USA.
- A flat rate of $75 for orders shipping internationally.
Care Instructions
We provide these care instructions with each purchase of a board:
Do’s:
- Clean board with soap and cold water only.
- Wipe down with a damp cloth.
- Dry immediately with a towel.
- If your board does not have feet, air dry flat on a rack to permit airflow around the board.
** We Do Not Recommend End Grain Boards without feet.
- If your board has feet, it can be laid flat to dry.
- Condition the board with a wax product, like our Board Butter, before first use, and often for the first month to build up a water barrier.
Don’ts:
-Never put the board in the dishwasher
-Do not dunk or let the board stand in water
-Never use bleach
-Never place or rest hot things on the board like pots or pans that may burn or discolour the wood
-We recommend using our Deer Park Board Butter, a combination of mineral oil and beeswax, at the end of each day for the first month, to build up a water barrier.