Item purchased will look different than item pictured due to variations in materials.
The Tsunehisa line of knives are hand-made in Tosa, Japan, by a small team of skilled craftsmen.
Honesuki (pronounced hone-skee) knives are great for trimming chickens and fish, but wide enough for small tasks on the cutting board.
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.