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The all-purpose knife that brings you Japanese know-how
VG10 Japanese steel core enriched with 1% carbon (San Maï blade structure)
Hardness of 60HRC on the Rockwell scale for edge retention
Honoki wood handle with red pakka wood bolster
Comfortable grip thanks to an oval shape suitable for everyone
Elegant satin-finish blade with engraved kanji
Made in Japan by Tsunehisa
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This chef knife will come in handy for your everyday cutting needs. The chef's knife is an ultra-versatile model, the most widely used in the kitchen. It's ideal for chopping, mincing and mincing efficiently. You can use it to prepare many of your recipes!
Japanese knives are renowned the world over for their efficiency. The VG10 Honoki range of knives is manufactured by a small team of skilled experts, who work under the Tsunehisa name.
The blade of this Japanese knife is based on a San Maï structure. The blade is thus composed of 3 superimposed layers: a rigid core and a layer of softer steel folded in two around it.
The core of this knife is made of VG10 steel, an alloy of Japanese origin much appreciated in culinary circles. With a high carbon content (around 1%), its hardness stands at 60 HRC on the Rockwell scale, giving it a sharp edge that holds!
This core is surrounded by a layer of softer steel that adds a touch of flexibility to the blade (not in the literal sense, but rather to make it less brittle). The alternation of steels can also be seen on the bottom of the blade, near the edge.
The blade has an attractive satin finish.
The handle of this kitchen knife is made of honoki wood, a light wood with very light shades. It has been polished to make it more pleasant to use. Its oval shape makes it ideal for ambidextrous use.
The red bolster is made from pakka wood. This is not real wood, but a tough, durable composite material. It's based on resin and compressed wood, guaranteeing excellent resistance to humidity, temperature variations and impact.
Wood pulp fills the small gap where the blade fits into the handle, making it watertight and hygienic.
For ideal care, we recommend gentle manual washing (no dishwashers or prolonged soaking in the sink). You can then wipe the knife with a soft cloth and store it in a dry place. When washing, try to keep the handle as dry as possible, as wood does not like to get wet.
A wide selection of Tsunehisa knives is available on the Cutters website!
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