Item purchased will look different than item pictured due to variations in materials.
This is a mid-carbon stainless steel chef knife designed to cut produce and boneless meats.
Pros: Sharpness, ambidextrous handle, easy to hone.
Good edge retention.
The Tsunehisa line of knives are hand-made in Tosa, Japan.
The blades are stainless clad VG1 Japanese steel. HRC ~60
The handles are riveted pakka wood, full tang for neutral balance.
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.