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

Sakai Kikumori

Iminashi 10

The Amata Otoshi knife is used in butchering whole animals but also works well filleting larger fish

the santoku is generally smaller in length and perfect for any small prep job

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