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

The most famous steel production technique in Japan is the San-mai construction, i.e. in three layers. This is exactly how this beautiful Nakiri knife was made!

Nakiri is a knife that turns the chore of chopping vegetables into fun! Unlike other kitchen shapes, the flat profile of this knife comes into contact with the board almost on its entire surface, which makes it ideal for chopping and slicing vegetables. Don't be fooled by its appearance, you can also use this knife to cut boneless meat or any other food in fact. Nakiri is often the first choice because of its interesting and unusual shape.

The blade is made of Aogami Super steel, which is considered the best steel for making kitchen knives. It is coated with two layers of softer, stainless steel so maintenance is kept to a minimum.
In addition to the aforementioned, the blade of this knife is also adorned with a beautiful kurouchi, a black forge finish beautifully blended with the hammer marks during forging. The name of the forge and the steel from which it was made are engraved in kanji on this blade.

The handle is made in an oval shape and fits extremely well in the hand. The materials used are Morado, a Brazilian rosewood that is dark and exotic in combination with a light pakka wood collar.

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".