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.
The knife has a minimalistic polished blade and is fitted with a traditional Japanese (Wa) handle made of Rosewood with a darker wood ferrule.
The blade consists of 2 layers of steel - the harder steel AUS-8 (60 HRC) and a layer of softer stainless steel are forge welded together in what is known as "nimai" construction. AUS-8 steel is a popular Japanese steel from the Aichi steelworks that is incredibly resistant to rust, yet simple to sharpen. The steel contains high amounts of carbon (0.7-0.75%) and is also high in vanadium (0.10-0.26%) and molybdenum (0.10-0.30%). It also has a high percentage of chromium (14.5%), making the blade corrosion-resistant and increasing the hardness, durability and the tensile strength of steel mix.
This carefully balanced composition does not only endow the blade with exceptional hardness (60 HRC) but also good wear and tear and rust-resistance properties.
→ Long lasting sharpness: 60 HRC hardness and high carbon content make the blade razor-sharp and help it retain its edge for a very long time.
→ Rust-resistance: due to high chrome content (14%), the steel is very resistant to corrosion. Even so, you should not skip any of the steps of blade maintenance: wiping it with a dry cloth after use and storing it correctly in a dry and safe place are important steps for prolonging the service life of your knives.
→ Wear and tear resistance: the composition of this steel mix also makes the blade very resistant to wear and tear.
Due to the choice of materials and precise final treatment of the blade by hand, the blade is simple to maintain, retains its edge for a very long time and is perfect for sharpening on water stones. These are essential characteristics of a traditional Japanese single bevel knife, such as Kaisaki.
Suitable for first-time buyers of a Japanese kitchen knife. It can also serve as a wonderful gift!
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)|
|Hardness (HRC scale):||60
|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|
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.