Tsunehisa seeks to make great knives at affordable prices and while they aren't completely handmade (They are machine forged), many of the knife making processes are done by hand giving it the fantastic fit & finish, high performance, and fantastic consistency. These knives are fantastic for the home cook or the professional looking for fantastic performance, easy maintenance and beautiful aesthetics.
The Gyuto is the Japanese equivalent to a western style chef knife, being the ultimate all purpose knife. Slicing, dicing, chopping are made easy with the long, tall blade. The Gyuto is the first knife we recommend to add to a kit, or the one-and-done do it all knife. Gyutos range in size from 180mm up to as large as 300mm with 210 (8 inches) - 240mm (9.4 inches) being the standard.
ZA-18 is a fantastic steel created by Osaka Clad co and Aichi Steel corp that is arguably a step up from VG-10. With additional carbon, chromium, molybdenum and cobalt it's harder, more durable and more rust resistant than its predecessor VG-10, which itself is a great steel for knife making.