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 Super (Blue Super) high-carbon steel with kurouchi (pronounced kooo-ro-ooo-chi, translates to "black hammer") finish. These blades are thicker than average and have a fairly pronounced wedge grind.
The handles are pakka wood scales riveted to a full tang.
Japanese chef knives are brittle and are designed for cutting soft tissue foods. High Carbon steel chef knives can rust if not kept dry.
