210mm Tsunehisa AS Kurouchi Wa Gyuto

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: San mai

Edge Steel: Aogami Super (63 HRC)

Cladding: Stainless

Finish: Hammered Kurouchi

Edge Grind: 50/50 (Double Bevel)

Handle: Rosewood magnolia with pakka ferrule

Weight:  ~154g

Blade Length: 210mm

Overall Length: ~355mm

Thickness at Heel: ~2mm

Blade Height: ~46.5mm

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.