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Tsunehisa is a brand that sources their knives from various craftsman around Japan, mainly Seki and Sakai. The scour the country for the highest quality blades, and bring them under their brand in order to sustain products of the highest quality.
This beautiful satin finish is known as ‘Migaki’, and features a Ginsan Stainless Steel core. Ginsan is one of our favourite stainless steels, sharpening up and cutting like Blue Steel but with a heap of Chromium for added rust resistance.
These knives are incredibly sharp, and as such have a very thin edge. Cut on wood chopping boards only, and do not hit/cut/chop frozen vegetables, bones, or hard objects, as the blade can chip or break. Do not twist or torque the blade whilst cutting, as this may also chip the cutting edge.
Use a cloth with hot water to wipe the blade, no scourers or abrasives as this may ruin the finish. Dry your knives as soon as possible after washing and do not leave them wet for extended periods of time. Store in a cool, dry place.
No dishwasher use!
We recommend you use a whetstone to sharpen this blade. Sharpening stones are available on our website, and with a small amount of practice you’ll be sharpening your own knives in no time.