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.