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 Nakiri is not to be confused with a meat cleaver, these are vegetable cleavers, with thinner and harder blades than meat cleavers. The shape is designed with a flat profile that excels at up and down chopping or push cutting motions which are great to fly through piles and piles of veg prep. And the square shape makes them a great tool to scoop up all the product and get it where it needs to go!
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.