Item purchased will look different than item pictured due to variations in materials.
This is a high-carbon stainless steel slicing 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 stainless-clad Ginsan (Silver 3) Japanese stainless steel.
The handles octagonal oak wood.
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.