Our Comment

The Tsunehisa Blue Super Kurouchi Nashiji lines are a blazing sharp knife with a stunning and rustic look.

The Blue Super carbon steel maintains a fine, quality cutting edge for an extended period. Sandwiched with soft stainless steel layers, only the exposed core steel near the edge requires thorough drying and cleaning. 

It is ideal for you if you are diving into the world of Japanese carbon steel knives.

Kiriha-grind knives, with the primary bevel extending partway down from the spine, tend to separate ingredients better than full-grind knives, especially when cutting flexible, starchy, juicy, or moist ingredients like meats, fish, potatoes and cucumbers.

• Edge retention:
  Poor/Average/Good/Great/Excellent
• Maintenance:
  Low/Average/High

Specifications