180mm Tsunehisa SLD Santoku Light Brown

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 SLD Japanese high-carbon semi-stainless steel

The handles are riveted pakka wood scales.

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.