JAPANESE KNIVES AND KNIFE SHARPENING
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.
The modern Kiritsuke gyuto is an all-round kitchen knife with a similar profile to a Gyuto but generally with less curve in the blade, they are used more with a push cut and the clipped “K-Tip” is great for fine work. (Kiritsuke Bōchō, “slit open”, is a traditional single bevel blade which is a mix of a Yanagiba and an Usuba. It can be used for portioning proteins or cutting vegetables. It is used by Japanese Executive chefs and is a symbol of expertise).
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. These knives come stainless steel clad with a Nashiji finish.
Measurements and photographs are taken from a random knife and may differ from the knife you receive.