By buying this product you can collect up to
18990
points.
Your cart will total 18990
points that can be converted into a voucher of
€9.50.
For buying this product you should have
379800
points.
Your current number of points is
0 points
.
A great knife for everyday use
18cm San Maï blade structure : 3 superimposed layers of steel
Aogami Super steel blade core: sharp cutting edge
Hardness: +/- 65 HRC - High edge retention
Subtle hammered finish for even more character
Cherry wood handle - Red pakka wood bolster
Oval shape suitable for all - Pleasant grip
Made in Japan by Tsunehisa Cutlery
Oxidizable knife: see all our tips below
You might also like
Tsunehisa AS kitchen knives are forged by the company of the same name: Tsunehisa. Whether you're a passionate amateur or a seasoned cook, you can enjoy the quality and performance of the brand's kitchen knives. Tsunehisa blends the know-how of the blacksmiths of yesteryear with modern technologies. The result is impeccable and long-lasting.
This Tsunehisa AS 18cm chef's knife is ideal for equipping yourself. It's highly versatile, allowing you to slice, chop, mince... It's a real asset in the kitchen. It's a real asset in the kitchen, and will find its place in your daily recipes.
This Japanese knife features a San Maï blade: this term means "3 layers" in Japanese and indicates that the blade has a rigid alloy core surrounded by a layer of softer steel that folds around it (hence the 3 layers).
Tsunehisa has chosenAogami Super for its blade core (also known as AS or Blue Paper Steel Super). It is produced by the famous Japanese steelmaker Hitachi, who supplies many blacksmiths in the Land of the Rising Sun.
Its carbon content is high: around 1.5%. This precise element is there to increase the hardness of an alloy, knowing that a hard alloy will hold its edge more strongly. So it's a real advantage and an essential element. As a result, the blade reaches 65 HRC on the Rockwell scale: a very good indication of its strength (the average Western knife is between 55 and 60 HRC).
This particular alloy is expensive, and not everyone can work with it. Indeed, if the blacksmith is not an expert in the field, the losses are significant and therefore costly.
Once the Tsunehisa experts have shaped it, the AS is wrapped in a softer steel (in the sense of being less rigid), to protect it and balance its hardness (and thus make it less brittle). The superimposition of steels is visible on the bottom of the blade, with the thin, clear wave running along the edge.
Finally, the chef's knife has a beautiful hammered finish (called Tsuchime in Japanese). This gives it character and originality, as the hammering is unique to each knife.
This chef's knife features a cherry wood handle. This type of wood is durable, and its visual appeal is both simple and effective. The cherry tree is a sacred tree in Japan, found on the country's various peninsulas. It is a metaphor for the ephemeral nature of beauty, but also for life itself.
Its oval shape makes it ambidextrous.
The bolster is made from red Pakkawood. This composite material is appreciated for its strength and durability. It is created from resin and compressed wood, guaranteeing excellent resistance to humidity, temperature variations and impact.
Wood paste fills the space between the pakka wood and the blade, making it watertight and hygienic (food cannot enter this small space).
Wash by hand in lukewarm water, using a mild detergent. Then wipe dry before storing in a dry place. When washing, try to keep the handle as dry as possible, as the wood does not like to be dampened.
Knives are considered oxidizable, so it's important to store them free of all traces of moisture. Also, as you cut, the blade may change color - a normal process as the alloy reacts! In fact, the acidity of food and the humidity in the air can have an impact on Aogami steel, and this is normal.
Find out more about all our handcrafted Japanese knives in just one click!
You might also like
