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They are nice and thin with a right handed bevel
and their perfection is highly praised by professional chefs and they are widely used both in Japan and overseas
These knives have a Ryobi or double bevel grind and are fine for left and right handed users
Founded in 1926 by Kawamura Kanekichi
around 1000-1200 grit
Tsunehisa | VG1 | Gyuto 210mm | Brown Pakka Petty They are nice and thinTsunehisa Tsunehisa 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. VG10 and VG1 are stainless steels that make great kitchen knives. They are made by Takefu Steel and are very tough, corrosion resistant cutlery steels. VG10 is a more complex alloy but both hold a
