The Tsunehisa line of knives are hand-made in Tosa, Japan.
The blades are damascus-clad AUS10 stainless steel.
Handles: Triple riveted pakka wood scales
Weight: ~80g
Blade Length: ~135mm
Overall Length: ~241mm
Thickness at Heel: ~1.6mm
Blade Height: ~27mm
The best sharpening tools for Japanese knives are leather strops and fine whetstones.
Japanese chef knives are brittle and the blades can chip if not handled carefully. High Carbon steel chef knives can rust and corrode if not dried promptly and kept dry.












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