Tsunehisa VG10 Hammered Damascus Fish filleting 210mm

Tsunehisa

Tsunehisa sources high-quality kitchen knives from various knife manufacturers across Japan, such as Seki, Sakai, and Tosa Region.

VG10 Stainless Steel:

VG10, a cutlery grade stainless steel produced in Japan. It has a high carbon content, which allows it to be heat treated to higher hardness levels, thus allowing the blade to take on finer, sharper edges whilst being able to maintain that edge for prolonged periods of time. It’s easy to maintain stainless steel with a great balance between edge retention, sharpness and durability.

Most Japanese knives are made with much harder steel than their Western counterparts. Harder steel can be sharpened much sharper and hold an edge for long periods. Never cut through bones, frozen foods, butternut stems, lemongrass, etc. This can result in a chipped blade. Hard steel is much more delicate than softer steel.