Tsunehisa DT Beginner Set

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Product Information

This set includes the following knives, click the links for more information on each knife! 

Tsunehisa DT Petty 135 mm 

Tsunehisa DT Nakiri 165 mm 

Tsunehisa DT Gyuto 210 mm 


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

This is a fantastic starter Knife Set for the home cook or professional chef looking for an easy to maintain, high performing and good looking chefs knife. The VG-10 steel won't rust or discolour even if it's not wiped down immediately after use and it has very good edge retention. The wavy damascus pattern blends beautifully with the tsuchime "hand hammered" finish and is further complemented by the brown pakka wood handle. The triple riveted handle ensures this knife will stand up to the toughest kitchen conditions and is comfortable to grip.

The Gyuto is the Japanese equivalent to a standard western style chef's knife and is an essential for the professional cook/chef. It is without question the most versatile knife available and can handle a wide variety of tasks. If you're a home cook they are a great option as well provided you are comfortable with the length.
Nakiri are made to chop vegetables. The flat profile and tall blade make it ideal for an up and down chopping motion and the flat spine is great to use as a bench scraper to gather ingredients on the cutting board. This particular Nakiri is balanced forward ever so slightly making it a bit blade heavy which in our opinion is just what you want. Not super heavy, but not light these knives have great feel in the hand.

The petty knife is great for all the little random tasks you come across in your day to day life in the kitchen. If you're a professional looking for something compact and nimble you can use on the line during service, perform various butchery tasks and small vegetable prep this is a great option. Likewise if you're a home cook these make great knives to leave out on the counter during the day to help with small breakfast and lunch tasks like cutting up fruit, maybe slicing a tomato and cutting a sandwich in half, before getting the Chef's knife out for larger dinner prep. These are great little knives that are an essential for both home cooks and professionals. 

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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