Tsune 45 layer Damascus knives seamlessly combine traditional craftsmanship with modern innovation. Handcrafted by Suzuki San in Tosa Yamada, these knives feature a ZA18 steel core that guarantees exceptional durability. The meticulous arrangement of 45 layers of Damascus steel not only creates a captivating visual design but also enhances their overall performance. The knives’ slim and sleek profile not only simplifies maintenance but also facilitates easy sharpening on a whetstone. Capable of handling both robust tasks and delicate precision cuts, these knives effortlessly embody strength and finesse in every use. Despite their high quality, Tsune knives remain budget-friendly, making culinary excellence accessible to a wider audience. They stand as a testament to the progress of Japanese craftsmanship, enriching the culinary experience of those privileged to use them. The handle is a Pakkawood (laminated hard wood with silicon injection) which is durable and resistant to water damage
Maintenance:
- Avoid chopping hard ingredients such as bones, frozen food, or any rock-solid items.
- Using soap/washing up liquid to clean and wipe with a sponge. Not dishwasher safe.
- These knives are very easy to sharpen on an M150 Water Wheel, fine diamond steel, and up to 4000 or below grit whetstone (available in the Sharpening accessories section).
GYUTO (Gyu – cow & To – sword): This is the Japanese interpretation of a Western Chef’s knife. It is flat from the handle end for about 1/3rd of the edge and then curves to the tip. It is ideal for the Western style of roll cutting. Function – Multipurpose chef knife. For Slicing, Dicing, Mincing, Filleting and Chopping of meat, fish and vegetables. Normal length – 180mm to 300mm. Tip: With the edge flat for about 1/3rd of the blade – 210 mm or longer the knife-edge profile is the same as a 180mm Santoku from the handle to tip and the same as a 180mm Gyuto from the tip to handle – so essentially a 180mm Gyuto & 180mm Santoku in one knife. The 210mm is the most favoured size for most chefs.
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