Tetsu & Oak
YuiSenri Ginsan / Silver 3 Nashiji Nakiri 165mm
YuiSenri Ginsan / Silver 3 Nashiji Nakiri 165mm
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Shipping & Returns
Orders are prepared and shipped from Niagara, Ontario. Free standard shipping is available on qualifying Canadian orders over $150 before tax and after discounts.
Please review our shipping and return policies before ordering.
Knife Care
Hand wash and dry your knife immediately after use. Do not place it in a dishwasher. Avoid cutting frozen food, bones, or other hard materials unless the knife is designed for that purpose.
Store the blade in a knife block, saya, blade guard, or on a suitable magnetic strip.
Complimentary First Sharpening
Eligible knives purchased from Tetsu & Oak include their first standard sharpening at no additional cost. Proof of purchase may be required.
Major chip repair, thinning, rust removal, reprofiling, and restoration work are not included.
A 165 mm Japanese nakiri from YuiSenri, designed for efficient vegetable preparation.
The tall, rectangular blade and relatively flat cutting edge work well for slicing and straight chopping through vegetables, herbs, and soft produce. Ginsan, also known as Silver 3, is a stainless Japanese steel that offers convenient maintenance while retaining a traditional Japanese knife character.
The blade’s nashiji finish adds a subtle, textured appearance that complements the practical vegetable-focused design.
Specifications
Maker / Brand: YuiSenri
Knife type: Nakiri
Blade length: 165 mm
Steel: Ginsan / Silver 3 stainless steel
Blade finish: Nashiji
Recommended Use
Suitable for:
- Vegetables
- Herbs
- Fruit and soft produce
- Straight chopping
- Push cutting
- General vegetable preparation
A nakiri is not designed for cutting bones, frozen food, hard pits, or other extremely hard materials. Avoid rocking aggressively on the tip and do not pry or twist the blade.
Care
Hand wash with mild soap and warm water immediately after use. Dry the blade and handle completely before storing.
Do not place the knife in a dishwasher or leave it soaking. Use a wood, rubber, or soft-plastic cutting board and avoid glass, stone, or ceramic cutting surfaces.
Store the knife in a knife block, saya, blade guard, knife roll, or on a suitable magnetic strip with the edge protected.
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