Tsunehisa AUS8 Usuba Nakiri 165mm

This is a mid-carbon stainless steel chef knife designed to cut produce and boneless meats. The grind of the blade is favorable for right-handed users

Pros: Sharpness, ambidextrous handle, easy to hone.

Good edge retention. Recommend single bevel knives be professionally sharpened.

The Tsunehisa line of knives are hand-made in Tosa, Japan.

The blades are AUS8 Japanese steel. HRC ~60

The handles are oval rosewood and pakkawood.

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.