This stamped factory knife by Tsunhisa features an Aogami Super core and a thick spine that is ground-thin but not so thin that it's fragile, making it a workhorse. The rustic finish, a hallmark of Tosa province in Japan's Kōchi Prefecture, comes from leaving the hammer markings and scale from forging. Lastly, the handle is Western-style with red Pakka (laminate) wood brass bolster and rivets.

Tsunehisa (恒久)

Tsunehisa Hamono, a mid-sized factory in Tosa, Kōchi Prefecture, Japan, offers a range of high-quality knives at affordable prices. The brand is an initiative by Shibata Takayuki to bring these superior Japanese knives to the world. Tsunehisa is dedicated to making high-end Japanese blades by machine-forging their steel to create a reliable and consistent product at a great price. Expert craftspeople produce all their knives for a handmade fit and finish.

Santoku

Santoku means 'Three Virtues' or 'To Solve Three Problems' in Japanese and is designed for versatility in the kitchen. This is also a multi-purpose knife with a slight vegetable bias for slicing, dicing, and mincing.

San Mai

San Mai, which means "three layers," is a Japanese technique of constructing blade steel. A San Mai knife has a core layer of hard, high-carbon steel sandwiched between two layers of softer steel.

Aogami Super (Blue Super)

Aogami Super steel, also known as Blue Super, is produced by Hitachi Metals. It contains the highest carbon content among the Aogami (Blue) steels, combined with increased levels of chromium, tungsten, and the addition of vanadium. These elements enhance its exceptional edge retention capabilities. However, this high-performance steel can be more brittle. It may not take quite as keen an edge as some other steels, though it holds its edge exceptionally well. Its composition includes Carbon (C): 1.40-1.50%, Chromium (Cr): 0.30-0.50%, Tungsten (W): 2.00-2.50%, Vanadium (V): 0.30-0.50%, Manganese (Mn): 0.20-0.30%, Silicon (Si): 0.10-0.20%, Phosphorus (P): 0.025%, and Sulfur (S): 0.004%.