Tsunehisa SLD Nakiri 165mm

This is a high-carbon semi-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 Tosa, Japan.

The blades are hand-forged SLD Japanese steel

The handles octagonal charred 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.