Tsunehisa Damascus Santoku

The Tsunehisa line of knives are hand-made in Tosa, Japan, by a small team of skilled craftsmen.

The blades are 33-layer stainless damascus-clad VG10 Japanese high-carbon stainless powdered steel.

180mm edge length

The handles are triple riveted red pakka wood scales. Western handle knives have a more neutral balance than wa handle knives.

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.