This stamped factory knife by Tsunhisa features an Aogami Super core and stainless Steel cladding finished in a simple Migaki polish. The handle is deep red Rosewood with an Ebony ferrule.

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.

Kiritsuke

Kiritsuke is traditionally a single-bevel blade used for slicing vegetables, this newer double-bevel design is loved by chef's for its superior function, and of course its aggressive profile. It combine the flat, sliding edge of a Nakiri perfectly with the length and slight curvature of a traditional chef's knife. The added steel at the tip allows them to cut more effectively, with less effort on your part.

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%.