Description

Tsunehisa Nami gyuto 210mm is the Japanese version of a western chef’s knife. This blade at the time was designed for cutting large pieces of meat. Today its use is much more varied than just cutting meat.

History and curiosity

Tsunehisa is a brand, like many others in Japan, which takes care of marketing the proven creations of several blacksmiths, based in different cities, such as Sakai, Tosa or Seki for example.

Each city has its own style in the creation of kitchen knives, and also specializes in the use of certain steels, more than others.

For example, Tosa craftsmen are recognized for having an excellent mastery in the forging of Ginsan and AUS10 steels. At Seki are highly recognized for the incredible work done on VG10 steel blades. And Sakai for specializing in single bevel blade forging.

This blade that we are offering you today is part of the “Nami” series, with a unique damascus pattern.

The core is made of AUS10 steel, a steel resistant to oxidation, with performances very similar to the much better known VG10 steel. So we find there a very good retention of the edge, ability to obtain an excellent cutting edge and a certain ease of sharpening.

The handle

This blade mounts a handle handcrafted by us with a beautiful stabilized redwood burl with live cut and resin spacer. Rarely we’ve seen sequoia wood with figures like this.

Technical sheet

Brand: Tsunehisa

series: tsuchime damascus

steel: AUS10

hardness: 61 HRC

finish: polished and hammered damascus steel

blade length: 24.1cm

blade height: 4.88 cm

thickness at heel: 1.6 mm

thickness at the tip: 0.6 mm

weight: 158 g