Tsunehisa DT Saber 210mm
Tsunehisa DT Saber 210mm
Tsunehisa DT Saber 210mm
Tsunehisa DT Saber 210mm
Tsunehisa DT Saber 210mm
Tsunehisa DT Saber 210mm
Tsunehisa DT Saber 210mm
Tsunehisa DT Saber 210mm
Tsunehisa DT Saber 210mm
Tsunehisa DT Saber 210mm
Tsunehisa DT Saber 210mm
Tsunehisa DT Saber 210mm
Tsunehisa DT Saber 210mm
Tsunehisa DT Saber 210mm
Tsunehisa DT Saber 210mm
Tsunehisa DT Saber 210mm

Tsunehisa DT Saber 210mm

Sale price
$167.96
Regular price
$209.95
You save
$41.99 (20%)
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Out of stock

Product Information

Blade Length 210mm
Total Length 335mm
Steel VG-10
Handle Pakka wood
Ferrule Welded Steel
Rockwell 61-63
Height Spine to heel 35mm
Width at Spine 2 mm
Weight 159g
Bevel Double
Tsunehisa

This is a fantastic butcher knife 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.

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 saber is a great versatile butchers knife shape that works well for breaking down fish, or larger pieces of meat like primals. The long swept profile also makes it excellent for things like trimming excess fat and silverskin of briskets, tenderloins and more!
 

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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