Tsunehisa Aogami Santoku Knife - 165mm - Western Handle

The Tsunehisa line of knives are hand-made in Tosa, 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 full-tang with riveted pakka wood scales.

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.