Tsunehisa VG-10 Gyuto Chef Knife - 210mm

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

The blades are 17-layer damascus-clad VG10 stainless steel.

The handles are pakka wood scales riveted to a full tang for even balance.

Japanese chef knives are brittle and are designed for cutting soft tissue foods. High Carbon steel chef knives can rust if not kept dry.

The best sharpening tools for Japanese knives are leather strops and fine whetstones