I have been looking for a good 10" knife and stumbled upon this used one. Price was right, shipping was fast, and the edge (+ a free future sharpening) is wicked sharp. Great value all around.
Item purchased will look different than item pictured due to variations in materials.
In addition to having your knife performance tuned (sharpened & straightened) before it ships, you will received a coupon for complimentary re-sharpening of your knife (a $10-$16 value). We also extend the manufacturers warranty to discount repair of damage caused by the user.
This knife was used as a demo by a District Cutlery staff member for few months in their home kitchen. A mild patina has set in. Knife will come freshly sharpened with a biased edge for right-handed users.
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: Stains after use
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 SK4 high carbon non-stainless Japanese steel. HRC ~62. The handles are riveted brown pakka 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.