Tsunehisa AS Nakiri Hammered Kurouchi

This is a food prep knife designed for users who value maximum edge retention and who can exercise great care to prevent the edge from chipping.

Pros: Sharpness, edge retention, mostly stain-free, ambidextrous handle, easy to keep sharp.

Cons: Fragile

The Tsunehisa line of knives are hand-made in Sakai, Japan, by different teams of skilled craftsmen.

The blades are Aogami Super steel (aka blue super) with a hammered kurouchi finish, 51mm wide

The handles pakka wood and triple-riveted to a full tang.

The best sharpening tools for Japanese knives are leather strops and fine whetstones

Japanese chef knives are brittle and the blades can chip if not handled carefully. High Carbon steel chef knives can rust and corrode if not dried promptly and kept dry.