180mm Tsunehisa Migaki AS Wa Gyuto
180mm Tsunehisa Migaki AS 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: Migaki
Edge Grind: 50/50 (Double Bevel)
Handle: Oval Rosewood with pakka ferrule
Weight: ~116 grams
Blade Length: ~180mm
Overall Length: ~324mm
Thickness at Heel: ~2mm
Blade Height: ~42.9mm
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.
***A Note On 2025 Tarriffs for U.S. and International Customers***
***A Note On 2025 Tarriffs for U.S. and International Customers***
Beginning April 5, 2025, Japanese imports entering the U.S. will be subject to a 10% tariff, increasing prices for domestic customers of District Cutlery.
International customers may face additional customs charges, including local VAT and duties with applicable fees, potentially remitted to regulatory authorities on their behalf to ensure compliance. These tariffs may effect costs until further notice.
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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.