210mm Tsunehisa AUS10 Damascus AUS10 Gyuto Brown Yo Handle

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: Damascus Stainless Steel

Finish: Polished

Edge Grind: 50/50 (Double Bevel)

Handle: Triple-rivet full tang brown pakka wood scales

Weight: ~178 grams

Blade Length: 210mm

Overall Length: ~335mm

Thickness at Heel: ~2mm

Blade Height: ~45.9mm

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.