The Tsunehisa line of knives are hand-made in Sakai, Japan, by a small team of skilled craftsmen.
The blades are 3-layer stainless-clad aogami #2 (blue #2) high-carbon steel. These blades are thicker than average and have a fairly pronounced wedge grind.
The handles are half-tang with riveted pakka wood scales. Half-tang knives have a more neutral balance than wa-handle knives.
Japanese chef knives are brittle and are designed for cutting soft tissue foods. High Carbon steel chef knives can rust if not kept dry.
