150mm Tsunehisa Ginsan Wa Petty Utility

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: Ginsan (61 HRC)

Cladding: Stainless

Finish: Migaki 

Edge Grind: 50/50 (Double Bevel)

Handle: Octagonal oak wood

Weight:  ~82g

Blade Length: 150mm

Overall Length: ~283mm

Thickness at Heel: ~2mm

Blade Height: ~29mm

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.