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The Suraisu Tsushima is an 8-inch kiritsuke: a flat-profile Japanese blade with a VG-10 core clad in 67 layers of Damascus steel, hardened to about 60 HRC and sharpened to 15 degrees per side. It weighs around 220 g and has an olive wood handle, so it handles like a light chef's knife rather than a heavy Western one. The kiritsuke shape gives a long, straight edge for push-cutting and slicing, and the double bevel means it works for fish, vegetables and proteins alike. It suits cooks who want one light, sharp Japanese knife for most prep and are willing to care for a thin, hard edge.
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The Suraisu Tsushima is an 8 inch kiritsuke chef knife, a traditional Japanese style of blade for general kitchen cutting. It can take on tasks usually done with a yanagi (fish slicer) or an usuba (vegetable knife), as well as many done with a gyuto (chef's knife).
The blade has a VG-10 Japanese stainless steel core clad in 67 layers of Damascus steel. It is precision forged and nitrogen cooled. The cladding gives strength, durability and stain resistance. The blade is tapered to reduce surface resistance when cutting.
The double bevel edge is sharpened and polished by hand in three stages using the traditional Honbazuke method. It is finished to a mirror polish at 15 degrees per side. The blade can rock and chop. The olive wood handle has an ergonomic shape and is balanced to encourage a pinch grip.
