210mm Tsunehisa VG-10 Fish Filet Yo Handle

The Tsunehisa line of knives are hand-made in Tosa, Japan, by a small team of skilled craftsmen at the Hokiyama factory, founded in 1919.

Location: Kochi, Japan

Line: Tsunehisa

Construction: Damascus clad

Edge Steel: VG10 (61 HRC)

Cladding: 17-Layer stainless

Finish: Tsuchime (Hammered) Polished

Edge Grind: 50/50 (Double Bevel)

Handle: Triple-rivet full tang pakka wood scales

Weight:  ~160g

Blade Length: 210mm

Overall Length: ~310mm

Thickness at Heel: ~1.8mm

Blade Height: ~36.6mm

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.