210mm Tsunehisa AUS10 Damascus Gyuto 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:  San mai

Edge Steel: AUS10 (60 HRC)

Cladding: 45-Layer Stainless Damascus

Finish: Polished

Edge Grind: 50/50 (Double Bevel)

Handle: Triple-rivet full tang, contoured pakka wood scales

Weight: ~160g

Blade Length: 210mm

Overall Length: ~336mm

Thickness at Heel: ~1.65mm

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.