Tsunehisa Hamono is a mid-sized factory in Tosa, Japan, that has built a strong following at CKTG for delivering quality materials and good geometry at prices that consistently surprise people who see them in person. Tosa has a long tradition of producing serious working knives at honest prices, and Tsunehisa is one of the best examples of what that tradition looks like when a factory takes its heat treatment and steel selection seriously. The VG10 Hammered Damascus line brings two Japanese surface techniques together in a single blade - tsuchime (hammered) above the shinogi and suminagashi (flowing water Damascus) on the lower blade road.
The gyuto format is Japan's all-purpose chef knife, and at 180mm, this is the compact end of the range - a size that suits cooks who prefer a shorter, more maneuverable blade for everyday prep work without giving up the curved profile that makes a gyuto useful for a full range of cutting styles. The VG-10 core is clad in stainless Damascus in a San Mai construction with an even grind on both sides. The sandalwood oval handle is paired with a black pakka wood ferrule and fitted in the Tokyo style - a gapped machi between blade and handle that is a traditional detail worth noting for anyone particular about fit and finish aesthetics.
Care Instructions: VG-10 stainless is low maintenance - hand wash and dry after each use. Avoid the dishwasher. Sharpen on quality water stones and strop regularly between sharpenings to keep the edge performing well. Avoid bones, frozen foods, and hard surfaces that could chip or roll the edge.Brand: Tsunehisa
Location: Tosa, Japan
Construction: San Mai, Hammer Forged
Edge Steel: VG-10 Stainless
Cladding: Stainless Damascus
Finish: Tsuchime (Hammered) and Suminagashi (Damascus)
Edge Grind: Even
Handle: Oval Sandalwood
Ferrule: Black Pakka Wood
Gapped Machi: Tokyo Style
Weight: 4.3 oz (122 g)
Blade Length: 187 mm
Total Length: 323 mm
Spine Thickness at Heel: 2 mm
Blade Height: 43 mm
The gyuto format is Japan's all-purpose chef knife, and at 180mm, this is the compact end of the range - a size that suits cooks who prefer a shorter, more maneuverable blade for everyday prep work without giving up the curved profile that makes a gyuto useful for a full range of cutting styles. The VG-10 core is clad in stainless Damascus in a San Mai construction with an even grind on both sides. The sandalwood oval handle is paired with a black pakka wood ferrule and fitted in the Tokyo style - a gapped machi between blade and handle that is a traditional detail worth noting for anyone particular about fit and finish aesthetics.
Care Instructions: VG-10 stainless is low maintenance - hand wash and dry after each use. Avoid the dishwasher. Sharpen on quality water stones and strop regularly between sharpenings to keep the edge performing well. Avoid bones, frozen foods, and hard surfaces that could chip or roll the edge.
