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 hone.
Cons: Mirror polish prone to scratches, nakiri knives don't puncture well
The Tsunehisa line of knives are hand-made in Tosa, Japan by the Hokiyama factory. This factory specializes in making knives for many different wholesalers who then stamp their own brand onto the knives. This results in price mark-ups. We prefer the factory stamp to keep the price as low as possible. Tsunehisa knives offer one of the best ways to get high-performance knives at the lowest possible price.
The blades are polished damascus-clad ZA18 Japanese steel. HRC ~62. ZA18 was designed to outperform VG10, and has similar characteristics to N690 steel accoring to Knife Steel Database.
The handles are octagonal oak wood.
The best sharpening tools for Japanese knives are leather strops and fine whetstones.
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.