170mm Tsunehisa Aogami Nakiri Knife 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: Aogami #2 (Blue #2)

Cladding: Stainless Steel

Finish: Nishiji

Edge Grind: 50/50 (Double Bevel)

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

Weight: ~164 grams

Blade Length: 170mm

Overall Length: ~295mm

Thickness at Heel: ~1.8mm

Blade Height: ~43mm

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.