180mm Tsunehisa Hammered Shirogami Wa Gyuto
180mm Tsunehisa Hammered Shirogami 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: Shirogami #1
Cladding: Stainless Steel
Finish: Tsuchime
Edge Grind: 50/50 (Double Bevel)
Handle: Octagonal magnolia with buffalo horn ferrule
Weight: ~114grams
Blade Length: 180mm
Overall Length: ~320mm
Thickness at Heel: ~2.2mm
Blade Height: ~41.3mm
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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Items arrived packaged securely. The grind on the base is a little goofy (core steel is not centered). Don’t think it will affect the performance just looks kinda weird cause the shinogi is much higher on one side. Over all pretty well constructed and sharp.
Hey Caleb,
Thank you for your honest review. When you look close enough you may find this is more common than most people think and seems to become more so the case with increasingly handmade knives. Wabi Sabi, as they say.
That said, should it at any point seem to hinder your knife's performance feel free to reach out to us so I can take a look at it personally. For future purchases you can also request pictures of multiple knives from the same line if you'd like to make a choice from there.
Thanks for your support and happy cooking!
DC
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.