The Tsunehisa steak knife combines Japanese blacksmithing craft and everyday practicality in an elegant knife that will become a favorite addition to your kitchen or dining table.

The blade of this steak knife features a beautiful Damascus pattern and a powerful tsuchime finish. The matte tsuchime finish of the blade not only provides a unique look but also helps reduce food sticking during cutting, while the classic red pakka wood handle with three steel rivets provides a stable and comfortable grip. Nothing overdesigned, just the familiar, reliable feel in hand you're used to.

For this series of steak knives, AUS10 steel from the Aichi company in the Tokai region was used. This Japanese steel is a very rare high-carbon stainless steel with added nickel, manganese, and silicon, which provide good toughness, excellent wear resistance, and relatively easy sharpening compared to some other types of steel.

We recommend using it exclusively on wooden plates or cutting boards, as such surfaces protect the blade and extend its sharpness and lifespan.

After use, wash the knife by hand with lukewarm water and dry it.
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 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".