This knife was forged in the Tosa region of Japan. For lovers of tradition, it is interesting that it was forged from white steel no. 2, which in its structure is most reminiscent of the famous Tamahagane steel, from which katanas were made.

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!

As we already mentioned, the heart of this knife is made of Shirogami – a high-quality carbon steel known for its exceptional sharpness and ease of sharpening. This central layer is wrapped on two sides by a softer, stainless steel that has a dual function: it protects the core from corrosion and absorbs shocks, thereby preventing potential damage to the hard steel. This layered forging technique is known as San-mai.

After a precisely polished blade, we move on to a subtle kasumi finish – a hazy line that visually separates the core from the protective layers. Above it is tsuchime - handmade hammer marks that not only give the knife an authentic look, but also reduce food sticking during cutting.

The knife in front of you is a combination of tradition, skill and Japanese craftsmanship, intended for those who appreciate top quality and artisanal perfection in the kitchen.

The handle is made of cherry wood in an oval shape and is particularly finely polished to a high gloss. It provides the user with the ultimate feeling of comfort and safety.

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

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. Check out our range of sharpening stones.
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 rinds, rinds...
-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".

Traditional knives can only be properly sharpened on a water whetstone. Any other type of sharpening would damage the blade.