240mm Tsunehisa Damascus VG-10 Tsuchime Wa Gyuto

The handles are

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: VG10 (61 HRC)

Cladding: 16-layer damascus tainless steel

Finish: Polished

Edge Grind: 50/50 (Double Bevel)

Handle:  Oval-shaped rosewood and pakka wood ferrule

Weight: ~176g

Blade Length: 240mm

Overall Length: ~333mm

Thickness at Heel: ~1.6mm

Blade Height: ~50mm

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.