Tsunehisa Damascus Tsuchime Santoku 180 mm

Price
$184.95
Taxes and shipping calculated at checkout
Only 4 left in stock!

Product Information

Blade Length 183 mm
Total Length  323 mm
Steel VG-10
Handle Rosewood (Oval shape)
Ferrule Black Pakka
Rockwell 61-63
Height Spine to heel 44 mm
Width at Spine 2 mm
Weight 133 grams
Bevel Double (50/50)
Tsunehisa

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 Knife

The word santoku translates to "three virtues" which refers to slicing, dicing and chopping or meat, fish and vegetables depending on who you talk to. Basically the name implies the extreme versatility of the knife which is what has made this style of knife the most popular shape in Japanese home kitchens today. It is slightly shorter than your average western style chef's knife which makes it feel a bit less intimidating for the average home cook while still remaining capable and versatile, great for anyone looking for that one go-to knife. Great for professionals who are limited in terms of space or who just want something a little bit more nimble and compact that a standard Gyuto (Chef's Knife)

Knife Care (Stainless Steel)

  • Although this knife is made from stainless steel we do still encourage our customers to keep their knives as dry and clean as possible.
  • NO DISHWASHER - the high heat will ruin the wooden handle.
  • Wash and dry by hand using regular dish soap and warm water using a none abrasive sponge or cloth.
  • Ensure the knife is dry before being put away for storage and ensure the edge of the knife is protected to avoid any unnecessary dulling.
  • Avoid Bones, Frozen foods, nuts and hard candies or anything other than fruits, vegetables and proteins.

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