[SET] Tsunehisa Kuro-uchi Rosewood-Beechwood [petty + kiritsuke]
☝️ We assemble custom knives after an order has been placed. Assembly takes 2 business days which will affect shipping date, please plan accordingly.
✔︎ No import fees & duties - worldwide |
- Description
- Specifications
- Knife Care
- Shipping
[Set] Tsunehisa Kuro-uchi Rosewood-Beechwood [petty + kiritsuke] is a great multi-purpose knife set. This set includes two indispensable Japanese kitchen knives: petty, and kiritsuke. The Kuro-uchi (black) patina on the upper part of the blade and hammer dents give them a unique and rustic appearance.
The Tsunehisa line of knives are san-mai laminated and made from Hitachi's Aogami Super Steel, which ranks among the best of high-grade Japanese steels. The core is protected by stainless outer layers for anti-rust properties and easy maintenance. We have added a traditional Japanese Wa rosewood handle with a beechwood ferrule. The handle is oval and thus suitable for working in both the right and left palms.
THE SET INCLUDES:
Kiritsuke:
The kiritsuke blade shape is a multifunctional Japanese kitchen knife, suitable for everyday use since 210mm (8.3") blade length is an optimal size for chopping vegetables as well as cutting larger pieces of meat and fish.
Kiritsuke knives are double-bevel hybrids between the traditional Japanese knife yanagiba (slicer knife, mostly used for sushi) and the usuba (knife specialized to cut vegetables). This means kiritsuke knives can be used for all sorts of tasks in the kitchen, from making sashimi, slicing through ribeye, to chopping veggies. Traditionally, kiritsuke knives were only allowed to be used by the Executive Chef of the restaurant, but we'll look away if you're not (yet) the head chef. 😜
Petty:
Petty knives are intended for all those smaller tasks where larger knives are deemed unwieldy, both on and off the cutting board. A must-have knife in every kitchen, it can be used for peeling, mincing, paring and decorating food.
STEEL:
The core of this knife is Hitachi's Super Blue Steel (Aogami Super), which is the very top quality of traditional Japanese steels. This knife was heat-treated to around 63 HRC. It is a very hard steel, meaning that it will retain a super-fine sharpness for a long time. In addition, due to the high carbon content (1.4-1.5%), the knife is very easy to sharpen. Among the high carbon steels, Aogami Super is also the least sensitive to rust. It also contains 0.4% vanadium as an admixture for micronized metal grains, which gives the steel more toughness. Aogami Super is rated as the most advanced carbon steel. The outer layers are of softer, stainless steel, giving the knife extra rust protection.
LAMINATION:
A high hardness of around 63 HRC means that the blade won’t be very tough, so the blade’s core was laminated using the san-mai method to improve its structural integrity and subsequent ability to withstand impacts and prevent chipping. San-mai translates to “three layers” in Japanese, referring to a blade that is composed of a primary, inner layer of harder steel (hagane) and of two secondary, outer layers of softer steel (jigane) that protect the prior.
BLADE FINISH:
Kuro-uchi finish, the unprocessed (black) part on the top side of the blade has already developed a dark patina, which protects the blade and gives it a traditional Japanese look. The knife bears visible impressions of the hand-forging process (round hammer dents on the blade), which gives it a beautiful finish and also prevents food from sticking to the blade.
HANDLE:
The traditional Japanese Wa handle is oval and smooth, with no discernible transition between the rosewood and beech wood. It’s suitable for both left- and right-handed users.
BLACKSMITH:
Tsunehisa knives are a brand that combines a variety of high quality knives from different knife centers in Japan such as Tosa, Seki and Sakai. Their philosophy is that each region has its own steel and different manufacturing processes. For example, Tosa is known for its Ginsanko and Aus-8 steels, Seki is famous for producing excellent blades from the V-Gold steel group, and Sakai for its single-edged Honyaki knives.
Blade shape: [Set] Kiritsuke + Petty
Steel type: Aogami Super
Blade construction: San-mai / V-edge / kasumi, kuro-uchi, tsuchime
Hardness (HRC scale): 63
Overall length: 370mm (14.6") / 280mm (11.0")
Blade length: 210mm (8.3") / 150mm (5.9")
Blade height: 46mm (1.8") / 30mm (1.2")
Spine thickness: 2mm (0.08")
Weight: 165g (5.8 oz) / 65g (2.3 oz)
Handle length: 139mm (5.5") / 114mm (4.5")
Handle type / wood: Japanese / Rosewood & Beechwood
Kanji on the blade:
Blacksmith: Tsunehisa
Location of the smithy: TOSA / Kōchi Prefecture / Japan
☝️ Japanese kitchen knives in our store are handmade from natural materials. Slight variations in color, texture, weight and other dimensions are possible. We try to give a good photographic representation of our products, however computer screen resolution and colors do vary, so products might not look exactly as they are seen on screen.
☝️ THIS KNIFE MAY DEVELOP PATINA
Knives made of carbon steels can, due to their low chromium (Cr) content, discolor and develop patina. The knife is the most sensitive when it is still new and a patina had not developed yet, but later, patina will protect the blade. These types of knives require a touch more care:
✔ Wipe it regularly with a clean and dry cloth (you can also do this during use).
✔ After use, rinse it with lukewarm water and wipe it dry.
✔ Coat it regularly with knife maintenance oil or plain refined sunflower oil.
✔ Store the knife by wrapping it in paper which will absorb moisture and protect the blade.
A patina is a thin layer that forms on the surface of oxidized steel and protects it from further oxidation. The patina should not be confused with rust. Patina protects the blade, while rust causes corrosion and deterioration of material, so it should be removed (see Rust erasers).
→ For in-depth information about patina, read our dedicated post on patina.
GENERAL KNIFE CARE TIPS:
Blade wear depends on the quality of steel, usage and maintenance of the blade. Japanese knives are made of high-quality steels. Follow these tips to keep your Japanese knife in top-notch shape:
✔ Use a wooden, plastic or rubber cutting board.
✔ After use, wash the knives and wipe them dry.
✔ For storage, use a knife holder or a protective knife sheath (saya).
✔ A good cutting technique is your best bet to prolong sharpness.
✔ Use sharpening stones to sharpen the knife.
❗️Don’t leave the knife in the sink. Wash it by hand.
❗️Don’t wash the knife in the dishwasher.
❗️Don’t use the knife on glass, ceramics, marble or steel surfaces.
❗️Don’t scrape the food off the cutting board with the edge of the blade. Use the spine of the knife instead.
❗️Knife is a tool intended for specific use - cutting food. It is not a can opener, screwdriver, trowel, wire cutter, hammer etc.
→ For more details, read our guide
on Maintenance of Kitchen Knives.
🤙 Contact us if you need some help. We reply within 1 business day.
SHIPPING RATES:
- €10 - flat worldwide rate with DHL Express (express delivery, 2-5 business days).
- FREE - all orders over €300 (DHL Express).
EXCEPTIONS:
- United Kingdom - shipping to UK costs €15. All orders are shipped with UPS Express (2-3 business days). Free shipping on orders over €300.
- Russia (currently not available) - shipping to Russia costs €40. All orders are shipped with EMS postal service.
DUTIES AND IMPORT TAXES:
We ship all orders DDP (duties & taxes paid). This means you will not be charged for any import fees and taxes (including VAT). All our prices are final. The price you see at checkout is the final price, no hidden costs.
DELIVERY TIME:
- Europe: 1-2 business days
- US & Canada: 2-4 business days
- Rest of the World: 3-5 business days
RETURNS:
Our return policy lasts 30 days. If more than 30 days have gone by since the day you received your order, unfortunately we can’t offer you a refund or exchange.
→ Read our SHIPPING & RETURNS policy for more info. We strive to solve any issues fast and with as little hassle for you. If you have some additional questions, please contact us.
We paired this blade with our traditional custom-made maple burl handles
select your favorite
→ NIKKO MOSS remind us of the ancient moss covering the stone walls of the old temples of Nikko. It is not unlike holding a soft piece of velvet in your hand.
→ TOTTORI SAND takes us on a walk across the Tottori dunes of western Japan. A sandy brown color is inspired by the infinitely swirly sand dunes.
→ TOKYO NIGHT reminds us of the flashing lights of Tokyo’s Harajuku. The color of these handles varies from light to dark grey, with soft or deep hues of red and swirls of cream.
→ OKINAWA REEF transports you to the clear waters of Okinawa island. A soothing, emerald green color. It feels like immersing your hand in shimmering coastal waters during summer.
→ KYOTO SUNSET warms us with the glow of sunset over Kyoto. It feels like holding something smooth and warm in your hand – a glow in the sky at sunset or a burst of bright autumn color.
If you like a particular color hue, please contact us before placing an order.
Each knife comes with:
✔️ Instructions and knife care leaflet.
✔️ A preventive Band-Aid – the knives are very sharp! 😉
✔️ Original box from the blacksmith, which we wrap in an old Japanese newspaper sheet – so every knife is ready to be passed on as a gift as soon as it hits your doorstep!
✔️ We also offer a special gift wrapping option with the traditional Japanese washi paper.
Quiz
Still doubting which type of Japanese knife should best fit your needs?
We created a 5-steps quiz to help you find the perfect knife based on your cooking skills and the type of food you prepare.