Tsunehisa knives come from various blacksmiths and factories from around Japan. They make many different style blades made from a range of steels. Great performing and affordable knives.

Sujihiki 筋引

A Sujihiki, “meat slicer”, is a double bevel knife used for slicing raw and cooked meats. The thin width of the knife helps reduce sticking and the length reduces the need for sawing through food.

AUS10 is a stainless steel, made by Aichi Steel, with good hardness and toughness, it sharpens easily, keeps an edge for a good amount of time and is not too delicate. AUS8 has a lower carbon, nickel and Manganese contents but it is similar to AUS10 with its hardness, good edge retention and ease of sharpening.  

AUS8 (Carbon).70-0.75                                                 AUS10 (Carbon) 0.95–1.1