Description

Tsunehisa AS sujihiki 240mm is the Japanese version of a slicer or filleting knife. Ideal for processing meat and fish.

History and curiosity

The Tsunehisa brand, like many others in Japan, which is responsible for marketing the 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.

Tosa’s 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.

The core is made of Aogami Super steel, the most efficient of Aogami steels. With a hardness that varies between 63-65 HRC, it offers us an extremely sharp cutting edge and remarkable edge retention. For a unique cutting experience.

The handle

The handle is made by us with a  black ash burl, hybrid banksia nut with resin.

Technical sheet

Brand: Tsunehisa

steel: aogami super with stainless steel coating

hardness: 63-65 HRC

finish: migaki

blade length: 24.3cm

blade height: 3.41 cm

thickness at heel: 2 mm

thickness at the tip: 0.7 mm

weight: 121 g