Tsunehisa | AUS8 | Gyuto 210mm Santoku/Bunka For over 100 years the

For over 100 years the family factory has made knives and is currently managed by the fifth generation blacksmith Mitsuo Nagao

Junichi Ide is the 3rd generation blacksmith at Yosimitu Kajiya and does all stages of the blade making

Iminashi 10

Sakai Kikumori

Aogami is known for its sharpness and edge retention

Tsunehisa | AUS8 | Gyuto 210mm Santoku/Bunka For over 100 years theTsunehisa knives come from various blacksmiths and factories from around Japan. They make many different style blades made from a range of steels. High performing and affordable knives they are a great entry knife into the Japanese knife world. The Japanese version of a western Chefs Knife, based off of French chefs knives in the 1880s it was designed for cutting meat, Gyuto translates to meat sword, but it is a versatile all round kitchen knife that