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 Tosa, Japan.
The blades are nickel damascus-clad AUS10 stainless steel.
The handles are octagonal solid oak.
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.