The Tsunehisa line of knives are hand-made in Tosa, Japan, by a small team of skilled craftsmen at the Hokiyama factory, founded in 1919.
Location: Kochi, Japan
Line: Tsunehisa
Construction: 33-Layer stainless
Edge Steel: VG10 (61 HRC)
Cladding: Damascus
Finish: Polished
Edge Grind: 50/50 (Double Bevel)
Weight: grams~182g
Blade Length: 210mm
Overall Length: ~333mm
Thickness at Heel: ~1.5mm
Blade Height: ~45mm
The best sharpening tools for Japanese knives are leather strops and fine whetstones.
Japanese chef knives are brittle and are designed for cutting soft tissue foods. High Carbon steel chef knives can rust if not kept dry.












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