This is a mid-carbon stainless steel chef knife designed to cut produce and boneless meats.
Pros: Sharpness, ambidextrous handle, easy to keep sharp, aesthetics.
Cons: Fragile due to thin blade.
The Tsunehisa line of knives are hand-made in Tosa, Japan.
The blades are nickel damascus-clad
The handles are o.
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 stainless steel (HRC~60)
Cladding: Nickel Damascus
Finish: Etched
Edge Grind: 50/50 (Double Bevel)
Handle: Octagonal solid oak
Weight: ~124 grams
Blade Length: ~240mm
Overall Length: ~385mm
Thickness at Heel: ~222mm
Blade Height: ~34mm
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.
