Tsunehisa AUS-10 Tsuchime Damascus 135mm Petty

Tsunehisa AUS-10 Tsuchime Damascus 135mm PettyForged with durable AUS 10 stainless steel and a distinctive, random hammered design on the blade to prevent food from sticking while slicing, plus a Damascus finish on the lower blade section. Unlike other VG10 or AUS collections, this knife offers substantial weight that sets it apart from competitors. The beautiful and sharp yellow oak handle has no bolster, for an authentic Japanese experience. Spec: Origin (Made in): Tosa, Kchi Prefecture, Japan

Forged with durable AUS-10 stainless steel and a distinctive, random hammered design on the blade to prevent food from sticking while slicing, plus a Damascus finish on the lower blade section. Unlike other VG10 or AUS collections, this knife offers substantial weight that sets it apart from competitors. The beautiful and sharp yellow oak handle has no bolster, for an authentic Japanese experience.

Spec:

• Origin (Made in): Tosa, Kōchi Prefecture, Japan
• Brand: Sakai Tsunehisa
• Knife Type: Nakiri
• Blade
• Construction: San Mai
• Grind: Double-edged Blade (50/50 Grind)
• Hagane (Core Steel): AUS10
• Jigane (Cladding): Stainless Steel 
• Hardness: 60 HRC
• Hand-forged, hand-grinded, hand-sharpened
• Blade Finishes:
• Tsuchime
• Damascus
• Blade Length: 135mm (5.3")
• Blade Height (at heel): 46mm
• Spine Thickness
• Above heel: 1.8mm
• Middle: 1.6mm
• Handle
  
• Material: Yellow Oak
• Length: 120mm
• Overall Length: 168mm
• Weight: 73g (2.58oz)
• Mark (Front): In Japanese Kanji "Tsunehisa" (恒久) 

About Tsunehisa 恒久

Tsunehisa Hamono, a mid-sized factory in Tosa, Japan, offers a range of high-quality knives with affordable prices. Each knife showcases the distinct steel and manufacturing techniques of its region. The brand is an initiative by Shibata Takayuki to bring these superior Japanese knives to the world. Tsunehisa ensures affordable pricing without compromising on the knife's excellence.

Care:

Wash and dry with a soft sponge, and safely store after use. Avoid cutting into bones, frozen foods, hard fruit pits.

Cutting Surface:

Recommended cutting surface: wood, rubberized boards and high-end composites, and quality plastics such as polyethene make acceptable cutting surfaces, and will help protect and prolong knife’s edge. AVOID glass, metal, countertops, and other rigid, non-forgiving surfaces.

Sharpening:

We recommend sharpening all quality Japanese knives on whetstones, as we believe they yield the best results for your knives. 

Sharpening:

We recommend sharpening all quality Japanese knives on whetstones, as we believe they yield the best results for your knives.