150mm Tsunehisa VG-10 Honesuki Yo Handle

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: San mai

Edge Steel: VG10 (61 HRC)

Cladding: 17-layer stainless damascus steel

Finish: Polished

Edge Grind: 50/50 (Double Bevel)

Handle: Triple riveted brown pakka wood scales, full tang

Weight: ~164g

Blade Length: 150mm

Overall Length: ~270mm

Thickness at Heel: ~2.3mm

Blade Height: ~39mm

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.