About the Brand - Tsunehisa

Tsunehisa knives come from various blacksmiths and factories around Japan. They offer a wide range of blades made from different steels. These high-performing and affordable knives serve as an excellent entry point into the world of Japanese cutlery. Whether you’re a home cook or a professional chef, Tsunehisa knives provide quality and craftsmanship.

About the Shape - Sujihiki

The Sujihiki (筋引) literally translates to "tendon slicer", meaning it is intended for slicing boneless protein such as meat or fish, or terrines. The thin and short height profile reduces friction when slicing.

About the Steel - Shirogami #1

Developed by Hitachi Metals in Japan, the Shirogami (White) Steel No. 1 is a very popular steel among Japanese knife makers. The steel has a slightly more carbon than the more common Shirogami #2 which makes it a bit harder. Special care must be taken as knives made with this steel is prone to rust.

About the Finish - Kasumi

Kasumi (霞) means "mist" and refers to the hazy appearance of the soft steel/iron cladding, in contrast to the fine polished cutting edge.

About the Finish - Migaki

Migaki (磨き) means polished but not necessarily as finely polished like a mirror finish. The finish gives knives a minimalist and elegant look though the degree of polishing varies from one blacksmith to the next.

About the Finish - Tsuchime

Tsuchime (槌目) refers to a hammered finish. This could be a result from the forging process or be added/hand-hammered by the blacksmith to create an indented and unique finish.

Tsunehisa Shirogami #1 Kasumi Migaki Tsuchime Sujihiki 240mm

Knife Type

Steel

Finish - Kasumi

Finish - Migaki

Finish - Tsuchime

Shipping

Returns

Tsunehisa Shirogami #1 Sujihiki Kasumi Migaki Tsuchime 240mm

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