165mm Tsunehisa Damascus AUS10 Santoku Yo Handle
165mm Tsunehisa Damascus AUS10 Santoku 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: AUS10 (60 HRC)
Cladding: 45-Layer Stainless Damascus
Finish: Polished
Edge Grind: 50/50 (Double Bevel)
Handle: Triple-rivet full tang, contoured pakka wood scales
Weight: ~144 grams
Blade Length: 165mm
Overall Length: ~292mm
Thickness at Heel: ~1.65mm
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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My son had bought the same blade for his mother. I did not feel right about using her knife. Had Her's sharpened and bought one for myself. Have enjoyed using mine since.
Very nice, welcome to the sharp knife club!
High-performance kitchen cutlery delivers its best results only when properly maintained. Check out our knife sharpening services for home cooks and professionals alike or our strops and stones section for all of your at home sharpening tools.