270mm Tsunehisa Swedish Steel Sujihiki Yo Handle

The Tsunehisa line of knives are hand-made in Tosa, Japan by the Hokiyama factory. This factory specializes in making knives for many different wholesalers who then stamp their own brand onto the knives. This results in price mark-ups. We prefer the factory stamp to keep the price as low as possible. Tsunehisa knives offer one of the best ways to get high-performance knives at the lowest possible price.

Location: Kochi, Japan

Line: Tsunehisa

Construction: San mai

Edge Steel: 19C27(~60 HRC)

Cladding: Tsuchime Hammered

Finish: Polished

Edge Grind: 50/50 (Double Bevel)

Handle: Triple riveted red pakka wood scales, full tang

Weight: ~182g

Blade Length: 270mm

Overall Length: ~400mm

Thickness at Heel: ~2mm

Blade Height: ~39.2mm

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.