240mm Tsunehisa SK4 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: Mono-steel

Edge Steel: SK4 (~60 HRC)

Cladding: N/A

Finish: Migaki

Edge Grind: 50/50 (Double Bevel)

Handle: Triple-rivet full tang pakka wood scales

Weight: ~ grams

Blade Length: 210mm

Overall Length: ~mm

Thickness at Heel: ~mm

Blade Height: ~mm

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.