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Tsunehisa is a Japanese company with a small team of qualified experts. You can benefit from their know-how in cutlery, inherited from traditional forging methods.
This yanagiba knife features a blade made of Japanese AUS-8 stainless steel, an alloy enriched with carbon and tungsten, giving it greater rigidity and a sharper edge. With a hardness of 59 HRC on the Rockwell scale, the cutting edge remains effective for longer. AUS-8 steel also contains molybdenum and vanadium. Vanadium improves the steel's elasticity, making the blade less brittle, while molybdenum enhances its corrosion resistance, protecting the blade from moisture.
The hardness of AUS-8 steel ensures that the blade remains easy to sharpen with a stone when the need arises. Note that the asymmetrical cutting edge of the blade requires sharpening on one side only. This cutting edge is suitable for right-handed cooks and ensures clean, fine cuts in food.
Kanji are engraved on the blade, which has been delicately polished. Its timeless appearance is characterized by an authentic touch.
This Japanese kitchen knife has a handle made from oak wood, a strong, durable species renowned for its resistance to moisture, shock and temperature variations. Its attractive golden hue contrasts elegantly with the stainless steel of the blade.
The handle is carved in a traditional Japanese octagonal shape. This shape fits snugly in the palm of your hand, providing comfort and optimum handling. The knife is ideal for long cutting sessions.
Finally, wood pulp has been added where the blade fits into the handle, guaranteeing the knife a perfect seal. This prevents cleaning water and small pieces of food from entering the knife.
Your knife should be washed exclusively by hand with a non-abrasive sponge and mild soap, taking care not to get the handle wet. After washing, dry the knife immediately and carefully to remove all traces of water, then store it in a dry place. The knife is not dishwasher-safe and should not be soaked in your sink.
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