-
Shop Knives
-
Brands/Blacksmiths
- CCK
- Fujiwara Kanefusa FKM
- HADO
- Hatsukokoro
- Higonokami (Folding Knife)
- Hinoura Hamono
- Kajibee
- Kei Kobayashi
- Kisuke
- Leszek Sikon
- Masutani
- Matsubara Hamono
- Misuzu
- Mizuno Tanrenjo
- Naohito Myojin
- Naoki Mazaki
- Nigara Hamono
- Okeya
- Sakai Kikumori
- Sakai Takayuki
- Shigefusa
- Shigeki Tanaka
- Satoshi Nakagawa
- Shiro Kamo
- Suncraft
- Tadafusa
- Takamura
- Takayuki Shibata
- Takeshi Saji
- Tetsujin Hamono
- Tojiro
- Tsunehisa
- Yoshikane
- Yoshimi Kato
-
Knife Types
- Bread Knives
- Bunka (General Purpose)
- Cleaver (General Purpose)
- Deba (Fish - Single Bevel)
- Gyuto (General Purpose)
- Higonokami (Folding Knife)
- Honesuki (Poultry - Single Bevel)
- Honyaki
- Kiritsuke (General Purpose)
- Nakiri (Vegetables)
- Petty (Utility)
- Santoku (General Purpose)
- Steak/Table Knives
- Sujihiki (Protein - Double Bevel)
- Yanagiba (Protein - Single Bevel)
- Specialty
-
Steel Types
-
Budget
Knife SetsSharpening GearAccessoriesHomewares - Log in
-
0
Tsunehisa Blue 2 "Samurai" Sakimaru 300mm
$262.00 USD
Unit price / perShare
Blade Type
The Sujihiki knife, a traditional Japanese slicer, is designed for carving and fileting. With its long, narrow blade, typically ranging from 240mm to 330mm, it excels in creating clean, smooth cuts through meat and fish. Its length ensures long, uninterrupted strokes, making it perfect for precise slicing tasks.
Steel Type
Japanese Blue Steel #2, or "Aogami" #2, is a revered high-carbon steel alloyed with low amounts of chromium and tungsten. It strikes an excellent balance between durability, edge retention, and ease of sharpening. Slightly more ductile than Blue #1, it's widely used in crafting traditional Japanese knives, beloved by chefs for its resilience and sharpness, albeit is slightly softer than Blue 1.
Recommended Maintenance
Store it in a dry environment using magnetic strips, knife rolls, or sayas. Avoid hitting hard or frozen objects and twisting the blade while cutting. These knives are not dishwasher safe. Clean with hot water and a soft cloth, and dry immediately after use to prevent rust spots on the high carbon steel. For more information please read the blog below.
Introducing
Tsunehisa
Tsunehisa is a collaborative brand of makers from Sakai, Tosa, and other famous knifemaking regions of Japan. These knives draw on the expertise of each region in relation to their particular steel types. For example Tosa is known for their spectacular Ginsan, Sakai with carbon steels. The Tsunehisa brand represent exceptional value for money with fantastic fit and finish paired with the best knifemaking steels Japan has to offer.
Express Shipping
We dispatch daily and ship Express all over the world
Secured Payments
Afterpay, Paypal, Zipmoney & Secure card payment for peace of mind
24/7 Secured Payments
Not sure where to start? Get in touch and we'll be happy to help
Happy Customers
Over 45,000 orders shipped to happy customers since 2018
Learning Centre
Knife Care
This knife is made from a high-carbon, semi-stainless steel and will be robust and resistant to rust. While it will not rust quickly like pure carbon, it is still best practice to not leave this knife wet for extended periods as it's stain-less, not stain-none! A light patina (colouration and seasoning of the steel) will still form over time.
Amaezing service !!! Stunning knife
Subscribe to our emails
Subscribe to the newsletter for exclusive access to the latest sales and special offers.
Need help