Tsunehisa Kaisaki 120mm (4.7")
€ 200.00

Tsunehisa Kaisaki 120mm (4.7")

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Kaisaki knives are traditionally used to cut smaller fish to make sashimi, you could even say they are a miniature version of Yanagiba.

The Tsunehisa Kaisaki 120 is one of these smaller knives, but don’t let the length fool you - it is equipped with a lot of power. The single-bevel blade is sharp and designed for precise work, which allows you to cut meat with ease and precision. It is typically used for the preparation of small to medium-sized fish!

Because the blade is single-bevel, this knife is only suitable for RIGHT handed users. It is fitted with an oval Japanese type handle, made of rosewood.

The blade consists of 2 layers of steel - the harder steel AUS-8 (58 HRC) and a layer of softer stainless steel (SUS405) are forge-welded together in what is known as "nimai" construction. The knife is very easy to maintain and great for grinding on water stones.

The knife has a minimalistic polished blade and is fitted with a traditional Japanese (Wa) handle made of Rosewood with a darker wood ferrule.

Suitable for first-time buyers of a Japanese kitchen knife. It can also serve as a wonderful gift!

The steel used for the blade of this knife was made in Aichi Steel Plant, Japan. This is an entry grade Japanese steel used in manufacturing kitchen knives. The AUS-8 has slightly less carbon, is rust-resistant, excellent for sharpening. Hardness around 58 HRC, meaning it is a slightly softer steel, but of high quality nonetheless.

Composition: Carbon (C) 0.7-0.75%, Chromium (Cr) 13-14.50%, Vanadium 0.10-0.26%, Molybdenum (Mo) 0.10-0.30%

About Tsunehisa:
Tsunehisa knives are a brand that combines a variety of high-quality knives from various knife centers of 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 best known for its Ginsanko and Aus-8 steels, Seki is famous for making excellent blades from the V-Gold group of steels, and Sakai for its single beveled Honyaki knives.


Blade shape: Kaisaki (Petty)
Steel type: AUS-8
Hardness (HRC scale): 58
Overall length: 240mm (9.4")
Blade length:
120mm (4.7")
 Spine thickness: 3.5mm (0.13")
Weight: 80g (2.8 oz)
Handle length: 115mm (4.5")
Handle type / wood:
Japanese / Rosewood
Blacksmith: Tsunehisa


Use & Care:

  • Handwash in warm water and towel dry
  • Use a sharpening stone (not a honing steel!) to sharpen your knife
  • Do not cut frozen foods and meat bones
  • Do not put the knife in a dishwasher
  • Read our comprehensive guide on proper Maintenance of Kitchen Knives.

Still doubting which type of Japanese knife should best fit your needs? We created a quick, 5-steps quiz to help you find the perfect knife based on your cooking skills and the type of food you prepare.