When it comes to hand-forged Japanese knives, this series is praised for its excellent price-to-quality ratio. A perfect blend of Damascus patterns and forging marks combined with a European-style handle makes this knife highly desirable among professional chefs and hobbyists.
The Fish knife from Tsunehisa is a completely new concept in the world of Japanese knives. The blade resembles Sujihiki in shape but differs not only in length but also in the tip design. The tip is crafted to taper evenly and curve downward from the middle of the blade.
The design allows the knife to smoothly glide between small and large bones without difficulty when filleting fish meat.
The blade is made from VG10 steel, layered with Damascus and tsuchime forging marks. VG-10 is one of the most popular and highly esteemed Japanese stainless steels for kitchen knives. It boasts strong corrosion resistance and provides excellent sharpness. In Japanese, "tsuchime" means "hammered," and you can see real hammer marks on the blade. This finish serves a dual purpose: it gives the knife an appearance reminiscent of traditional Japanese craftsmanship and creates tiny air pockets that prevent absolute vacuum formation, ensuring that starchy foods like potatoes don’t stick to the knife.
The handle is designed in a European style, made from stabilized wood, secured with three steel rivets, and fitted with a stainless steel bolster welded at the junction between the handle and blade.
Specifications
Manufacturer: Tsunehisa
Blade type: Gyuto
Blade length: 210 mm
Total length: 335 mm
Knife weight: 180 g
Edge type: Double bevel
Spine thickness: 2 mm
Steel: VG10
Hardness HRC: 61±1
Care and Maintenance of Japanese Knives
✅ Proper Knife Care
Always hand wash the knife with warm water and dry it immediately with a soft cloth to maintain sharpness and quality.
To keep the edge precise, water stones are recommended for sharpening, while ceramic honing rods help refine the blade during regular use.
Store the knife in a safe place, avoiding contact with other kitchen utensils that could damage the edge.
Use wooden, plastic, or rubber cutting boards to protect the blade and extend its lifespan.
⚠️ Special Note for Traditional Japanese Steels
Japanese knives made from high-carbon steel require extra care to prevent oxidation and rust.
After each use, thoroughly clean the blade with warm water and immediately dry it completely with a soft cloth.
Applying a thin layer of mineral or camellia oil occasionally can further protect the blade from corrosion.
Knives should be stored in a dry place, avoiding prolonged exposure to moisture or contact with aggressive cleaning agents.
? Improper Use
Do not cut on hard surfaces like glass, ceramics, steel, metal tables, or baking trays.
Avoid cutting bones or frozen ingredients, as this can damage the blade edge.
Do not wash the knife in a dishwasher—chemicals and high temperatures can negatively impact the blade and handle.
A Japanese knife is a precision tool, designed for specific culinary tasks. Do not use it for inappropriate activities like chopping bones, opening cans, or handling non-food materials.
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