Item purchased will look different than item pictured due to variations in materials.
This is a high-carbon stainless steel chef knife designed to cut produce and boneless meats.
Pros: Sharpness, edge retention, ambidextrous handle, easy to keep sharp.
The Tsunehisa line of knives are hand-made in Sakai, Japan.
The blades are clad Ginsan (Silver 3) Japanese steel.
The handles oval magnolia wood with a black pakka wood ferrule.
Japanese chef knives are brittle and the blades can chip if not handled carefully. High Carbon steel chef knives can rust and corrode if not dried promptly and kept dry.