240mm Tsunehisa AUS10 Damascus 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: AUS10 (60 HRC)

Cladding: Stainless Damascus

Finish: Polished

Edge Grind: 50/50 (Double Bevel)

Handle: Octagonal Oak

Weight: ~166 grams

Blade Length: 240mm

Overall Length: ~394mm

Thickness at Heel: ~2mm

Blade Height: ~44.2kikitchenmm

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.