165mm Tsunehisa AUS8 Wa Usuba Nakiri

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: Welded

Edge Steel: AUS8 (60 HRC)

Cladding: Stainless

Finish: Migaki

Edge Grind: Single Bevel (Right handed)

Handle: Oval rosewood and pakkawood.

Weight:  ~172g

Blade Length: 165mm

Overall Length: ~300mm

Thickness at Heel: ~3.7mm

Blade Height: ~41.1mm

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.