Tsunehisa Aogami Petty Utility Knife - 150mm - Western Handle

The Tsunehisa line of knives are hand-made in Tosai, Japan, by a small team of skilled craftsmen.

The blades are 3-layer stainless-clad aogami #2 (blue #2) high-carbon steel.

The handles are half-tang with riveted pakka wood scales. Half-tang knives have a more neutral balance than wa-handle knives.

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.