Tsunehisa Tsuchime Blue Super Steel Santoku

This is a food prep knife designed for users who value maximum edge retention and who can exercise great care to prevent the edge from chipping.

The Tsunehisa line of knives are hand-made in Sakai, Japan, by different teams of skilled craftsmen.

The blades are stainless-clad Aogami Super steel (aka blue super) with a hammered finish, 165mm

The handles are pakka wood scales tripe-riveted to a full tang.

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.