Tsunehisa Ginsan Migaki Santoku 165mm

Most of Tsunehisa's entry level lineup leans into thin, penetration-focused geometry — the Ginsan Nashiji being a good example of that approach. The Ginsan Migaki takes a different stance. The spine is kept a touch thicker, which gives the blade enough material to build a more pronounced convex grind, and that shifts the focus from cutting resistance to food release. It's a deliberate trade-off, and one that makes this line an interesting alternative within the same brand and steel.

The steel is Ginsan (Silver #3), a straightforward stainless steel that is one of the easiest to sharpen among its peers and develops a clean, stable edge without any of the maintenance concerns of carbon steel. It sits a notch below VG10 in edge retention — which is the more common steel at this price range — but for home cooks who sharpen regularly, that gap is rarely felt in practice. What Ginsan does particularly well is reward frequent touching up, which suits the household and first-timer audience this line is aimed at.

The geometry is where this line earns its place. The convex grind means slices peel away from the blade surface naturally as the cut follows through, which is a notably different experience from the thinner, flatter options commonly found at entry level. There is some additional thickness behind the edge compared to the Nashiji, so the very start of the cut into denser food like carrot or sweet potato has a little more resistance — but once the blade is through the skin, the convex takes over and the cut flows cleanly. The Migaki finish is clean and unpretentious, which suits the knife's character well — no hammered textures or wavy cladding lines, just a simple polished surface that's easy to maintain and looks tidy on a magnetic strip.

Priced at roughly 20% more than the Nashiji, the Migaki is worth considering if food release matters more to you than outright cutting speed, or if you prefer a cleaner, more minimal aesthetic over the Nashiji's more textured look. For first-time Japanese knife buyers and home cooks who want something reliable and genuinely pleasant to use, this is a solid choice.