Tsunehisa VG-10 Santoku Knife - Western Handle

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

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

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

The handles are riveted pakka wood scales.

Kitchen knives are used to cut the ingredients in your food. Japanese kitchen knives are famous for their sharpness and edge retention.

Japanese chef knives are brittle and are designed for cutting soft tissue foods.

High Carbon steel chef knives can rust if not kept dry.

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