When you want the feel of ancient Japan in your hand - Tsunehisa carbon steel knives are the right choice.

This knife is inspired by the cherry blossom season in Japan. The blade is made in the San-Mai technique where two softer layers are forged around one hard layer of steel to protect the blade itself from cracking. This technique of forging knives is one of the most popular and is inherited from the production process of forging katanas.

It is the Santoku knife that we can most often see in households. It is suitable for all purposes, and you will especially enjoy preparing and chopping vegetables. Santoku is a knife loved by both men and women!

The Aogami Super steel used for the blade of this knife is considered the best for making kitchen knives in the opinion of most master blacksmiths in Japan. It belongs to the rusting steels, but due to the slightly higher chromium content, the knife can hardly rust. Additionally, the two layers of stainless steel that protect it from the outside allow even users who avoid carbon blades to enjoy this knife with ease.

The handle is made in an oval shape from Japanese cherry wood with a red pakka wood collar that perfectly completes the story of this knife. It is extremely finely polished and gives a very pleasant feeling in the hand.

This knife is made of carbon steel which requires more care during maintenance. In return, you get a longer-lasting blade sharpness.

After use, wash the knife by hand with lukewarm water and dry thoroughly. Before putting the knife away, we recommend coating it with cooking oil to protect the steel. Store the knife in a safe place where it will not collide with other utensils.

The best way to sharpen Japanese knives is by hand on a stone. We offer a professional kitchen knife sharpening service. If you decide to sharpen your knife yourself, take a look at the offer of sharpening stones on the website.
You use your knife to perform the tasks for which it is intended. Do not use it for other purposes.

***AVOID***
- Washing the knife in the dishwasher.
- Cutting frozen foods.
-Cutting extremely hard foods such as bones, Parmesan rind, pits...
-Opening jars, cans or bottles.
-Using glass boards or cutting on the work surface.

Read more about knife maintenance on our blog: "Maintenance of Japanese knives".
We also advise you to read our blog about carbon knives: "Carbon knives - Patina".