165mm Tsunehisa Aogami #2 Santoku Knife Yo 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 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: Damascus clad

Edge Steel: Aogami #2 (blue #2) (63 HRC)

Cladding: Stainless Steel

Finish: Migaki

Edge Grind: 50/50 (Double Bevel)

Handle: Triple-rivet full tang pakka wood scales

Weight:  ~g

Blade Length: 165mm

Overall Length: ~mm

Thickness at Heel: ~mm

Blade Height: ~mm

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.