210mm Tsunehisa Shirogami Tsuchime Wa Gyuto
210mm Tsunehisa Shirogami Tsuchime 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: Oval cherry with cherry ferrule
Weight: ~136g
Blade Length: 210mm
Overall Length: ~355mm
Thickness at Heel: ~1.9mm
Blade Height: ~46.1mm
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.