180mm Tsunehisa AS Kurouchi Wa Gyuto
180mm Tsunehisa AS Kurouchi Wa Gyuto
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: Aogami Super (63 HRC)
Cladding: Stainless
Finish: Hammered Kurouchi
Edge Grind: 50/50 (Double Bevel)
Handle: Rosewood magnolia with pakka ferrule
Weight: ~26g
Blade Length: 180mm
Overall Length: ~325mm
Thickness at Heel: ~2.1mm
Blade Height: ~43.2mm
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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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.