• 210mm Tsunehisa 33 - Layer Damascus VG10 Gyuto Brown Yo Handle - District Cutlery
  • 210mm Tsunehisa 33 - Layer Damascus VG10 Gyuto Brown Yo Handle - District Cutlery
  • 210mm Tsunehisa 33 - Layer Damascus VG10 Gyuto Brown Yo Handle - District Cutlery
  • 210mm Tsunehisa 33 - Layer Damascus VG10 Gyuto Brown Yo Handle - District Cutlery
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210mm Tsunehisa 33-Layer Damascus VG10 Gyuto Brown Yo Handle

210mm Tsunehisa 33-Layer Damascus VG10 Gyuto Brown Yo Handle

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: 33-Layer stainless

Edge Steel: VG10 (61 HRC)

Cladding: Damascus

Finish:  Polished

Edge Grind: 50/50 (Double Bevel)

Weight:  grams~182g

Blade Length: 210mm

Overall Length: ~333mm

Thickness at Heel: ~1.5mm

Blade Height: ~45mm

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.

$159.99 USD
$159.99 USD
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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.