Tsunehisa

Tsunehisa, the house brand of Shibata Knives

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Tsunehisa (恒久) is the house brand of Shibata Knives, the knife company Takayuki Shibata owns and runs. It is a brand rather than a single workshop.

The name means permanence, and Shibata Knives says it chooses knives that will have a long life. Takayuki Shibata started Tsunehisa in 2015 as his third knife brand, to help manage growing orders.

Shibata Knives describes Tsunehisa as a brand that inherits traditional Japanese forging techniques while taking in the latest materials and technologies, aiming at function and design for long use. It says its experienced staff inspect each knife under strict quality control, and it offers after-sales maintenance and sharpening.

The lines we list are grouped by steel. Ginsan comes in migaki, nashiji and nawame finishes, as gyuto, santoku, nakiri and petty, with a deba in the same steel. White 1 comes stainless clad as migaki and tsuchime gyuto, Aogami Super as kurouchi tsuchime sujihiki and petty, and Blue 2 as the Samurai sakimaru sujihiki.

The Damascus lines are in VG10, AUS10 and ZA18, the AUS10 also with a tsuchime finish. The rest are AUS8 tsuchime, a VG1 gyuto and an SLD Washiji santoku. Handles come in wa and yo styles.

“The house brand of Shibata Knives; the name means permanence.”

Est. 2015 | 平成27年

Known for Knives chosen and inspected by Shibata Knives

Instagram @tsunehisa

People

Current Head: Takayuki Shibata 柴田崇行

Craft

Known For: Knives chosen and inspected by Shibata Knives
Steel: Ginsan, VG10, Blue #2

Location

Address: Japan, 720-2122 Hiroshima, Fukuyama, Kannabecho, Shinyuno−６４−4
Region: Fukuyama, Japan
Coordinates: 34.55509, 133.39127

Brand

Logo

Why Tsunehisa Matters

Tsunehisa is the brand Takayuki Shibata started in 2015, his third, to help manage growing orders.

Does Tsunehisa Allow Unsolicited Visits?

Knife Gallery (knife-gallery.com) is the retail arm of Iron Clad. Their shop front is open to the public, however there are no known workshop visits.

Knives by Tsunehisa

Tsunehisa SLD Washiji

Meet the Tsunehisa Washiji SLD – a line that nails the sweet spot between carbon-steel performance and low-fuss care. At its core is SLD steel, prized for ho... Read more

Meet the Tsunehisa Washiji SLD – a line that nails the sweet spot between carbon-steel performance and low-fuss care. At its core is SLD steel, prized for holding a crazy-sharp edge like carbon steel but with way better rust resistance. It’s tough too, resisting chips during heavy prep. The star of the show? That striking "Washiji" finish. It’s not just pretty hammered texture – this cladding reduces food sticking while giving every knife rugged, artisan character. Think functional beauty with serious kitchen hustle. Crafted across Japan’s finest workshops, Tsunehisa delivers this package at a sharp value. You get carbon-like sharpness without the paranoia, eye-catching looks with purpose, and SLD’s balanced toughness – all in one knife. Perfect if you want performance that endures and style that stands out, minus the high-maintenance life. Read less

Pros

Budget friendly
Excellent performance

Cons

Fit and finish can be improved

Sanmai - Stainless Clad Nashiji

Tsunehisa AUS8 Monosteel

Tsunehisa's AUS8 Monosteel line is built for real kitchens. Each blade is one solid piece of AUS8 stainless steel, from spine to edge, with no cladding. ... Read more

Tsunehisa's AUS8 Monosteel line is built for real kitchens. Each blade is one solid piece of AUS8 stainless steel, from spine to edge, with no cladding. AUS8 holds a good edge through busy shifts, takes impact without chipping, shrugs off stains and rust, and sharpens easily when the time comes. Just wash and dry. The blades are heat-treated to 59-60 HRC. The range covers Gyuto, Santoku and other profiles, comfortable in the hand and ready for onions, herbs or proteins. An honest, low-drama work knife from a Japanese maker. Read less

Pros

Budget friendly
Excellent performance

Cons

Fit and finish can be improved
Non-premium steel

Monosteel Migaki

Tsunehisa Ginsan Nashiji

Tsunehisa Ginsan Nashiji is a series of products that have been quite popular in the entry level market, and the reason is simple, it offers pretty much ever... Read more

Tsunehisa Ginsan Nashiji is a series of products that have been quite popular in the entry level market, and the reason is simple, it offers pretty much everything you would want from a Japanese kitchen knife while being affordable and easy to look after, and some of the design features are very beneficial to entry level users who what get into the world of Japanese kitchen knives, I think the look of these knives would catch the attention of many people in the first place, the very textured Nashiji finish meets the bevel in a wavy line, achieved by sandblasting the Migaki finished bevel over a mask. This is a bit more complicated design than for a budget knife, but it has that very organic look instead of the smooth and uniform finish, which creates that “forged look” that people associate with Japanese handmade knives. As for how it cuts, I have to admit this is not the smoothest cutting knife out there. It retains some thickness behind the edge and has a bit flat bevel, which adds some resistance to the cut. It may be a design decision made to increase the strength of the edge which can be a plus for entry level users that are afraid of chipping their knife as soon as they start using them. That being said, these knives would still easily outperform the typical European knives like Wusthof or Zwilling, they just wouldn’t stand out among their Japanese colleagues. The use of Ginsan steel would be the one biggest reason for me to recommend this to a beginner user who is also considering learning sharpening down the road. This is a very simple stainless steel that has only chromium addition to give it the stainlessness. As a result, it is very easy to sharpen among all common stainless steels, but the higher carbon content allows it to develop a quite clean ape very easily. Basically, it is an ideal beginner knife, low in maintenance and easy to sharpen, which works well with other features of this line. I would highly recommend this line to people who are unsure about what to choose for themself to begin with when it comes to the first ever Japanese kitchen knives, and it can also be a good gifting option for people who are unsure of the receiver of the knife can handle the knife well. Read less

Pros

Workhorse grind
Ideal for the household
Easy to look after

Cons

Fit and finish can be improved

Sanmai - Stainless Clad Nashiji

Tsunehisa S/S Clad White 1 Migaki

Tsunehisa White 1 Stainless clad is a highly practical and good performing lineup that has a deceivingly simple look, it is the type of the knife that you wo... Read more

Tsunehisa White 1 Stainless clad is a highly practical and good performing lineup that has a deceivingly simple look, it is the type of the knife that you would need to hold in hand to appreciate the attention to details that are put into designing it. At the first glance, this line features a brushed/Migaki blade with a sandblasted Kasumi bevel, and the cladding has zero decorative elements to it. It is very easy to confuse it with an average mass manufactured knife, until you pick it up and make your first cut. The cutting smoothness is top notch in all of the Tsunehisa knives that I’ve tried, and it is not only due to the sharp edge produced on a White 1 steel. Despite the clear junction present on the bevel, there is actually no geometrical corner at the “Shinogi Line”. It is a result of a different surface finish that is done over a really well tuned convex grind bevel. This is a grind with pretty low thickness behind the edge that slowly turns into a bulging convex surface 1cm below that Shinogi Line, which results in beautiful food penetration and separation that leads to minimal resistance in the cut. On top of that, the spine of the blade has a distal taper, and it tapers all the way from the tip to the tang. It is likely not a result of forging but a precisely controlled grinding. Regardless of the method used, this taper lightens the front of the blade and creates a paper thin tip that sinks into any food upon contact. Upon closer inspection, you would also notice that the corners are all well treated, despite having no chamfer or rounding, the sharp edge on the corner is properly knocked down so they don’t bite into your hand, similarly the choil have a slightly rounded corner so it wouldn’t hurt to put your middle finger against it. The factory sharpening might be the only thing I would complain about as it is not the most uniform ones out there, but surely it delivers the cutting performance that you can expect from a White 1 steel. These knives have a clear focus on the performance instead of the appearance, and the stainless cladding makes them easier to look after whether in a home or kitchen setting. If you are considering trying out a carbon steel knife, then I would point this line out, not only you would be getting the authentic pure carbon steel cutting and sharpening experience, you would also feel a knife with carefully designed and sculpted geometry that hides its performance under the low-key, plain finish. Read less

Pros

Excellent performance
Thin behind the edge
Great for professionals

Cons

Prone to rust

Sanmai - Stainless Clad Migaki

Tsunehisa AUS8 Tsuchime Western Handle

The blade of this Tsunehisa combines Tsuchime with a sandblasted Kasumi finish, a wave shaped mask is used at the Shinogi line to create a visually interesti... Read more

The blade of this Tsunehisa combines Tsuchime with a sandblasted Kasumi finish, a wave shaped mask is used at the Shinogi line to create a visually interesting pattern at the junction between the surface of the blade and the bevel. The full tang design has a metal bolster and although there are small gaps between the metal parts, the bolster, handle scale and the blade are all polished very well for a pleasing look and grip. AUS-8 is commonly considered as a low budget steel and in many cases, it is not wrong, but it doesn’t necessarily mean it has a poor performance. The wear resistance is not as good as VG10 but in exchange, AUS-8 has noticeably better toughness. When getting a beginners oriented blade, this is something we do want to consider, many of the habits people built around European blades can result in chipping and breaking of the Japanese blade. Having a tougher steel that is more resistant to chipping can preserve the edge, avoiding the situation where the knife is immediately damaged after use. Although there is no numerical value about how much more beat this steel can take, I would feel more reassured when recommending this knife to a beginner or someone gifting to a friend. The grind is decent too on these blades, although it doesn’t have a fancy geometry, the relative low blade thickness still makes the knives cut relatively easily, there is some thickness behind the edge but not something that affects the cut, the only downside might be the relative flat bevel, which can create some sticking cutting into some denser food. This line would definitely be in the consideration when we recommend people a beginner knife, as the balance feature and performance is matched with a compelling price. In addition, the durable and western style full tang construction have a shape and balance that is close to a typical European knife, which makes switching into the Japanese awesomeness a bit easier for those who would like to dip their toes into this different world of cutting tools. Read less

Pros

Budget friendly
Ideal for the household
Easy to look after

Cons

Non-premium steel

Sanmai - Stainless Clad Tsuchime

Tsunehisa AUS 10 Tsuchime Damascus

Tsunehisa AUS10 Damascus Tsuchime line is a very textured series from this value focused brand. Equipped with highly polished hammertone Damascus cladding, t... Read more

Tsunehisa AUS10 Damascus Tsuchime line is a very textured series from this value focused brand. Equipped with highly polished hammertone Damascus cladding, the striking look presents a highly attractive offer at the entry level market when paired with a decent grind and full stainlessness. AUS10 might not be a name that is as shiny as VG10, yet when you look at their chemical compositions, the major difference would be 0.8% of Molybdenum (adds hardenability) and 1.5% of Cobalt (adds red hardness). In practice, there is not going to be a distinct difference that you can notice, but you can easily feel the price difference when making a purchase as VG10 is often marketed as a more premium steel. Although textured Damascus cladding is a common fabrication technique nowadays, the execution of this line still stands out. The dimple comes in an oval instead of a typical round pattern, and they are a bit deeper than the other knives out there on the market, paired with a mirror polished Damascus surface, the high contrast created over the surface of these blades are very eye-catching. The geometry of the line is what I would expect from Tsunehisa, it’s not incredibly performance oriented, but since it targets entry level audiences, it is not a good idea to sacrifice edge strength to seek extremely smooth cuts. In summary, you can feel some resistance once you cut into food with some density, but there will rarely be any sticking that creates unpleasant drag along the cut. Tsunehisa’s AUS 10 is a line that adheres to the brand’s philosophy very well, decent quality, budget friendly but abundant in varieties. This is one of the item that contributes to the construction of this big family of knives, and if you are browsing through all the available options offered at this price range and fell in love to this look, feel safe to pick it as it will deliver what you’d expect. Read less

Pros

Budget friendly
Easy to look after
Ideal for the household

Cons

Non-premium steel

Sanmai - Stainless Damascus Clad Tsuchime

Tsunehisa Nawame Ginsan Tsuchime Damascus

Tsunehisa’s Nawame(縄目, Rope Pattern) is the brand’s new attempt to bring more interesting textures to the affordable knife’s range. The highlight of the line... Read more

Tsunehisa’s Nawame(縄目, Rope Pattern) is the brand’s new attempt to bring more interesting textures to the affordable knife’s range. The highlight of the line would be the new pattern that’s imprinted on the surface of the knife, which leads to a unique aesthetic when combined with the dense nickel Damascus layers in the cladding. It is a refreshing look in the entry level market as there is just an abundance of Tsuchime Damascus that looks more or less the same. The Nawame comes in AUS10 and Ginsan versions, both are fairly common stainless steels of this range, with the AUS10 having potentially higher wear resistance and Ginsan would be easier to sharpen. Upon this solid foundation is a fairly decent geometry, the test cutting tells us this is a blade with average thickness which has some resistance when cutting into denser food, but the following geometry have a pretty positive release on the thin slice of potatoes that I can hardly make the thin slice to stick on the blade. The strategy is very similar to Hatsukokoro’s Hikari: thin blade at spine, slightly more thickness behind the edge to create a stronger food release and avoid friction from sticking. The additional benefit is a relatively stronger edge which is friendly for entry level users. The pattern is a very interesting feature to talk about, depending on the size of the knife, there can be multiple ropes laid over the blade, each rope when inspected closely, is formed by smaller strands, and inside the strands are smaller strings. This twine rope is complicated in design, but the visual aesthetic is rather pleasing, the repeating patterns forming a texture that extends across the blade. If you look closely, the Damascus pattern carries the pattern over, so the texture flows all the way towards the cladding line. To achieve this, the knife has to be rolled with the textured roller, creating the indentation and causing the deformation in the Damascus patterns before the blade gets stamped and sharpened. As basic as this line is priced at, I can still see the design effort and tooling that the manufacturer put into this line. For enthusiasts who have been around these knives for a long time, these special Tsuchime patterns used to be a specialty from Echizen makers like Yu Kurosaki or Yoshimi Kato. Although this isn’t a fair comparison, it is great to see this sweet and characterful feature can make its way to the entry level market. Read less

Pros

Great artistic
Budget friendly
Ideal for the household

Cons

On the thicker side

Sanmai - Stainless Damascus Clad Tsuchime

Tsunehisa AUS10 Damascus

The Tsunehisa’s AUS10 Damascus line is an excellent beginner choice for those who are switching from western style knives, it offers the features that people... Read more

The Tsunehisa’s AUS10 Damascus line is an excellent beginner choice for those who are switching from western style knives, it offers the features that people long for from a Japanese blade while keeping familiar elements that they have become accustomed to. This line warps these features in a polished and elegant package, offered to you at a competitive price. The AUS10 may not be a shiny name like the VG10 from Takefu Special Steel, but to steel nerds, the composition reveals the marginal difference between their performance in kitchen knife application. The extra Molybdenum in VG10 would give it a better edge retention over the AUS10, and the Cobalt is added mainly for Hot hardness, which is irrelevant in the performance as it doesn’t form carbide. Besides these two, other major elements are pretty much identical, which translate to a similar experience in use. The knife itself shall be categorised as a “Machine Made”, with blades made with pre-laminated steel stamped in batch. This doesn’t seem to match its slightly higher cost than other knives of similar specifications but I would say the level of finish justifies it. Damascus cladding is polished to a near-mirror finish, with sandblasting revealing the contrasting pattern that dances as you move it against a light source. The bolster’s polish is rather refined, and the fitting between it, the tang and handle scales are consistently met together. The maker even has a special sizing for the slimmer sujihiki, which unlike Tojiro and many other makers, is slim, light and elegant. When you pick the red handle version from this line, you might even mistake it as the famous Takamura Uchigumo at a glance. At the same time, Tsunehisa also offers through-tang variant, which allows more freedom for exchanging different handles and adjusting feeling and balance for it. These blades are constructed rather thin, with a sub-2mm thickness across the spine for most models. This certainly makes them excellent cutters especially on hard and dense foods: carrot, onions, sweet potatoes, you name it, the only criticism I may raise would just be the sticking of thin slices on the blade, but this is hardly a viable solution for a knife this thin and finished in this way. The thin blade is paired with a western handle, and leads to a generally handle-heavy balance across the entire line, this is a balance that long term western knife users are familiar with and able to get used to quickly, but now it is paired with a Japanese edge that cuts much more smoothly. This is a line designed and built with beauty in mind, although not outstanding in the value compartment, I still think this is something to consider if you are looking for the first Japanese knife to get when switching over from a European one. Read less

Pros

Ideal for the household
Thin behind the edge
Great OOTB

Cons

High budget
Mirror polish can be hard to maintain

Sanmai - Stainless Damascus Clad Mirror Polish

Tsunehisa Ginsan Migaki

Most of Tsunehisa's entry level lineup leans into thin, penetration-focused geometry — the Ginsan Nashiji being a good example of that approach. The Gins... Read more

Most of Tsunehisa's entry level lineup leans into thin, penetration-focused geometry — the Ginsan Nashiji being a good example of that approach. The Ginsan Migaki takes a different stance. The spine is kept a touch thicker, which gives the blade enough material to build a more pronounced convex grind, and that shifts the focus from cutting resistance to food release. It's a deliberate trade-off, and one that makes this line an interesting alternative within the same brand and steel. The steel is Ginsan (Silver #3), a straightforward stainless steel that is one of the easiest to sharpen among its peers and develops a clean, stable edge without any of the maintenance concerns of carbon steel. It sits a notch below VG10 in edge retention — which is the more common steel at this price range — but for home cooks who sharpen regularly, that gap is rarely felt in practice. What Ginsan does particularly well is reward frequent touching up, which suits the household and first-timer audience this line is aimed at. The geometry is where this line earns its place. The convex grind means slices peel away from the blade surface naturally as the cut follows through, which is a notably different experience from the thinner, flatter options commonly found at entry level. There is some additional thickness behind the edge compared to the Nashiji, so the very start of the cut into denser food like carrot or sweet potato has a little more resistance — but once the blade is through the skin, the convex takes over and the cut flows cleanly. The Migaki finish is clean and unpretentious, which suits the knife's character well — no hammered textures or wavy cladding lines, just a simple polished surface that's easy to maintain and looks tidy on a magnetic strip. Priced at roughly 20% more than the Nashiji, the Migaki is worth considering if food release matters more to you than outright cutting speed, or if you prefer a cleaner, more minimal aesthetic over the Nashiji's more textured look. For first-time Japanese knife buyers and home cooks who want something reliable and genuinely pleasant to use, this is a solid choice. Read less

Pros

Budget friendly
Excellent performance
Ideal entry point to Japanese knives

Cons

On the thicker side

Sanmai - Stainless Clad Migaki

Tsunehisa VG10 Damascus

The Tsunehisa’s VG10 Damascus line is an excellent beginner choice for those who are switching from western style knives, it offers the features that people ... Read more

The Tsunehisa’s VG10 Damascus line is an excellent beginner choice for those who are switching from western style knives, it offers the features that people long for from a Japanese blade while keeping familiar elements that they have become accustomed to. This line warps these features in a polished and elegant package, offered to you at a competitive price. The steel used by this line offers a solid foundation to build on, VG10 as a steel that is tested and proven over time, offers balanced edge retention, toughness and full stainlessness. The knife itself shall be categorised as a “Machine Made”, with blades made with pre-laminated steel stamped in batch. This doesn’t seem to match its slightly higher cost than other knives of similar specifications but I would say the level of finish justifies it. Damascus cladding is polished to a near-mirror finish, with sandblasting revealing the contrasting pattern that dances as you move it against a light source. The bolster’s polish is rather refined, and the fitting between it, the tang and handle scales are consistently met together. The maker even has a special sizing for the slimmer sujihiki, which unlike Tojiro and many other makers, is slim, light and elegant. When you pick the red handle version from this line, you might even mistake it as the famous Takamura Uchigumo at a glance. At the same time, Tsunehisa also offers through-tang variant, which allows more freedom for exchanging different handles and adjusting feeling and balance for it. These blades are constructed rather thin, with a sub-2mm thickness across the spine for most models. This certainly makes them excellent cutters especially on hard and dense foods: carrot, onions, sweet potatoes, you name it, the only criticism I may raise would just be the sticking of thin slices on the blade, but this is hardly a viable solution for a knife this thin and finished in this way. The thin blade is paired with a western handle, and leads to a generally handle-heavy balance across the entire line, this is a balance that long term western knife users are familiar with and able to get used to quickly, but now it is paired with a Japanese edge that cuts much more smoothly. This is a line designed and built with beauty in mind, although not outstanding in the value compartment, I still think this is something to consider if you are looking for the first Japanese knife to get when switching over from a European one. Read less

Pros

Thin behind the edge
Excellent fit and finish
Easy to look after

Cons

High budget

Sanmai - Stainless Damascus Clad Mirror Polish

Tsunehisa AS Kurouchi Tsuchime Stainless Clad

For anyone curious about carbon steel but hesitant about the maintenance commitment, the Tsunehisa AS Kurouchi Tsuchime line makes a very accessible entry po... Read more

For anyone curious about carbon steel but hesitant about the maintenance commitment, the Tsunehisa AS Kurouchi Tsuchime line makes a very accessible entry point. The stainless cladding keeps the majority of the blade protected, leaving only the exposed Aogami Super (Blue Super) edge to look after — a quick wipe-down after use goes a long way, and it's a good habit to build if you're new to carbon steel. The edge will develop a patina over time, which is normal and actually helps stabilise the steel's reactivity once it settles in. The steel itself is Aogami Super, the highest performing of Hitachi's carbon steel lineup in terms of edge retention. It takes a very sharp, aggressive edge that stainless steels at this price range simply can't match, and holds it well through extended use. The trade-off, as always with carbon steel, is that the exposed edge needs attention — but the stainless cladding makes that trade-off much more manageable than a fully reactive iron-clad knife would. The geometry is honest about its priorities. The flat primary bevel does produce a noticeable change in angle at the Shinogi line where it meets the Kurouchi Tsuchime finished Hira — this transition does useful work in encouraging food to peel away from the surface as the slice reaches it. There is some thickness behind the edge, which means the knife isn't the smoothest to enter dense produce, but in exchange the edge has decent strength against minor misuse — a reassuring quality for users still building their knife habits. The spine sits at around 2mm above the heel, keeping wedging in denser food to a reasonable level. The Kurouchi Tsuchime finish gives this line a classic forged Japanese knife aesthetic — textured, characterful and unpretentious. At this price point, with Aogami Super steel and stainless cladding, it competes well against similarly priced carbon steel lines and offers a more distinctive look than many alternatives in the same bracket. A solid first carbon steel knife, and a genuine workhorse for professionals who already know what they're after. Read less

Pros

Great for professionals
Thin behind the edge
Ideal entry point to Japanese knives

Cons

Prone to rust

Sanmai - Stainless Clad Kurouchi Tsuchime

Tsunehisa Samurai Blue2 Kurouchi

There is something quite unapologetic about the Tsunehisa Samurai B2 Sakimaru. Most sujihiki are made light and slender, almost disappearing in the hand duri... Read more

There is something quite unapologetic about the Tsunehisa Samurai B2 Sakimaru. Most sujihiki are made light and slender, almost disappearing in the hand during a long slicing stroke. This one goes in a different direction. The blade carries a noticeably substantial spine and some real weight, combined with the long sweeping edge and distinctive Sakimaru tip that give the knife its almost sword-like appearance. It isn't trying to be a laser slicer; instead, the mass of the blade helps carry it smoothly through a long draw cut, particularly when portioning larger pieces of meat or fish. At the centre is Aogami #2, or Blue #2 carbon steel, hardened to around 62 HRC. Blue #2 remains one of my favourite traditional Japanese carbon steels because it sits in a very practical middle ground: it takes a very keen edge, holds it well, but is still relatively friendly on the stones when it eventually needs sharpening. The core is clad in soft iron with a dark kurouchi finish, giving the Samurai a very traditional, almost rustic appearance that suits the shape surprisingly well. This is a fully reactive construction, though, so both the exposed core and iron cladding need to be kept clean and dry. Patina is very much part of owning one of these. Despite the Sakimaru appearance, this should be understood as a double-bevel Sakimaru Sujihiki rather than a traditional single-bevel Sakimaru Yanagiba. That makes it considerably more approachable for anyone already familiar with normal double-bevel Japanese knives. The long curved profile works particularly nicely with a draw-cutting motion, while the elevated rounded tip gives you plenty of control when starting or finishing a slice and is also useful for finer scoring work. For me, the appeal of the Samurai is really the combination of presence and practicality. It has the dramatic profile people normally associate with much more specialised Japanese slicers, but underneath that appearance is a straightforward Blue #2 double-bevel knife that can actually be used without learning an entirely different sharpening technique. If you want a lightweight, delicate sujihiki, there are better options. If you want a serious carbon-steel slicer with some weight behind the cut and a lot of personality, this one makes considerably more sense. Read less

Pros

Great artistic
Workhorse grind

Cons

Need extra care
Heavy

Sanmai - Soft Iron Clad Kurouchi

Frequently Asked Questions about Tsunehisa

Who is Tsunehisa?

Tsunehisa is a Japanese knife maker based in Fukuyama, Japan, established in 2015. They are known for Knives chosen and inspected by Shibata Knives. Their signature steels include Ginsan, VG10, Blue #2. Available at Knives and Stones Australia.

What knives does Tsunehisa make?

Tsunehisa produces the following knife lines: Tsunehisa SLD Washiji, Tsunehisa AUS8 Monosteel, Tsunehisa Ginsan Nashiji, Tsunehisa S/S Clad White 1 Migaki , Tsunehisa AUS8 Tsuchime Western Handle, Tsunehisa AUS 10 Tsuchime Damascus, Tsunehisa Nawame Ginsan Tsuchime Damascus, Tsunehisa AUS10 Damascus , Tsunehisa Ginsan Migaki, Tsunehisa VG10 Damascus, Tsunehisa AS Kurouchi Tsuchime Stainless Clad, Tsunehisa Samurai Blue2 Kurouchi. We currently carry 39 products from Tsunehisa at Knives and Stones. They specialise in Knives chosen and inspected by Shibata Knives.

Where is Tsunehisa located?

Tsunehisa is located in Fukuyama, Japan. Japanese knife-making regions each have distinct traditions.

Where can I buy Tsunehisa knives in Australia?

Knives and Stones is an authorised Australian stockist of Tsunehisa. You can shop online at knivesandstones.com.au, with free shipping for knives over AU$200 Australia wide, or visit our stores in St Peters (Sydney), Crows Nest (Sydney), Braddon (Canberra) and Prahran (Melbourne) to handle the knives before buying.

What does the name Tsunehisa mean?

Tsunehisa (恒久) means permanence. Shibata Knives describes Tsunehisa as its original brand, and says it selects knives that will have a long life, inspecting each one before delivery. Its own words are that it delivers knives worthy of a permanent position in your home.

The brand is built on traditional Japanese forging techniques with modern materials, and Shibata Knives offers after-sales maintenance and sharpening for the line.

Is Tsunehisa a brand or a blacksmith?

Tsunehisa is a brand, not a single smith or a workshop. Shibata Knives describes it as an original brand of the company, run by Takayuki Shibata, and Shibata Knives does not name the workshop that makes each line. The company inherits traditional Japanese forging techniques with modern materials, and experienced staff inspect each knife before it is delivered.

What stands behind each Tsunehisa knife is that selection and inspection, and the company offers after-sales maintenance and sharpening for the line.

Tsunehisa AUS8 Yanagiba 300mm Monosteel Kashi

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Tsunehisa AUS8 Monosteel

Tsunehisa

People

Craft

Location

Brand

Why Tsunehisa Matters

Does Tsunehisa Allow Unsolicited Visits?

Knives by Tsunehisa

Tsunehisa SLD Washiji

Tsunehisa AUS8 Monosteel

Tsunehisa Ginsan Nashiji

Tsunehisa S/S Clad White 1 Migaki

Tsunehisa AUS8 Tsuchime Western Handle

Tsunehisa AUS 10 Tsuchime Damascus

Tsunehisa Nawame Ginsan Tsuchime Damascus

Tsunehisa AUS10 Damascus

Tsunehisa Ginsan Migaki

Tsunehisa VG10 Damascus

Tsunehisa AS Kurouchi Tsuchime Stainless Clad

Tsunehisa Samurai Blue2 Kurouchi

Shop Tsunehisa Knives

Tsunehisa AUS8 Yanagiba 300mm Monosteel Kashi

Tsunehisa AUS8 K-tip Yanagiba 270mm Monosteel

Tsunehisa AUS8 Yanagiba 270mm Monosteel Kashi

Tsunehisa AUS8 Yanagiba 240mm Monosteel

Tsunehisa Ginsan Nashiji Gyuto 210mm Ebony Handle

Tsunehisa Ginsan Deba 150mm

Tsunehisa Ginsan Nashiji Petty 135mm Ebony Handle

Tsunehisa Ginsan Nashiji Santoku 165mm Ebony Handle

Tsunehisa Ginsan Nashiji Nakiri 165mm Ebony Handle

Tsunehisa Ginsan Nashiji Bunka 180mm Ebony Handle

Tsunehisa White 1 S/S Clad Migaki Gyuto 240mm Purple Handle

Tsunehisa White 1 Stainless Clad Migaki Gyuto 240 mm Ebony Handle

Tsunehisa AUS8 Tsuchime Gyuto 180 mm Western Handle

Tsunehisa AUS8 Tsuchime Santoku 180 mm Western Handle

Tsunehisa AUS8 Tsuchime Sujihiki 240mm Brown Western Handle

Tsunehisa AUS10 Damascus Steak Knife Red

Tsunehisa AUS10 Damascus Steak Knife Blue

Tsunehisa AUS10 Tsuchime Damascus Sujihiki 240 mm

Tsunehisa AUS10 Tsuchime Damascus K-tip Gyuto (Kiritsuke) 240 mm

Tsunehisa Ginsan Nawame Gyuto 240mm

Tsunehisa Ginsan Nawame Nakiri 165mm

Tsunehisa Ginsan Nawame Gyuto 210mm

Tsunehisa Ginsan Nawame Santoku 165mm

Tsunehisa Ginsan Nawame Petty 135mm

Tsunehisa Ginsan Migaki Gyuto 210mm, Black Chacate Handle

Tsunehisa Ginsan Migaki Paring 80mm

Tsunehisa Ginsan Migaki K-tip Gyuto 240mm

Tsunehisa Ginsan Migaki Santoku 165mm

Tsunehisa VG10 Damascus Sujihiki 240mm WA handle

Tsunehisa ZA18 Damascus Sujihiki 240 mm Brown Western Handle

Tsunehisa VG10 Damascus Sujihiki 240mm

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