Tsunehisa Migaki Ginsan Nakiri

This is a high-carbon stainless steel chef knife designed to cut produce and boneless meats.

Pros: Sharpness, edge retention, ambidextrous handle, easy to keep sharp.

Cons: Fragile

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

The blades are hand-forged stainless-clad Ginsan (Silver 3) Japanese stainless steel 160mm

The handles octagonal oak wood.

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.