Tsunehisa SRS13 Gyuto - 240mm

The Tsunehisa line of knives are hand-made in Tosa, Japan, by a small team of skilled craftsmen.

The blades are 3-layer stainless-clad SRS13 Japanese high-carbon stainless powdered steel.

The handles are oval shaped rosewood with pakka wood ferrule. Wa-handle knives have a more neutral balance than Half-tang knives.

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.