180mm Tsunehisa Ginsan 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: Ginsan (61 HRC)

Cladding: Stainless

Finish: Nashiji

Edge Grind: 50/50 (Double Bevel)

Handle: Oval magnolia with pakka ferrule

Weight:  ~g

Blade Length: 180mm

Overall Length: ~317mm

Thickness at Heel: ~mm

Blade Height: ~mm

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.