Tsunehisa SRS13 Santoku 180mm

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 triple riveted pakka wood sclaes. Western handle knives have a more neutral balance than wa handle 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.