Tsunehisa knives come from various blacksmiths and factories from around Japan. They make many different style blades made from a range of steels. High performing and affordable knives they are a great entry knife into the Japanese knife world. 

三徳 Santoku translates to “3 virtues”, good for fish, meat and vegetables. Though they are a taller knife, which makes control a little easier, the santoku is generally smaller in length and perfect for any small prep job.

Ginsan is a high carbon, stainless steel made by Hitachi Steel. It was designed as a stainless steel that has similar sharpening and edge retention to Japanese carbon steels but is also corrosion resistant. This is a great steel for a professional kitchen or as a first Japanese knife.

Measurements and photographs are taken from a random knife and may differ from the knife you receive.