Tsunehisa ginsan deba 165mm

Specifications

The Tsunehisa ginsan deba 165mm is a heavy-duty traditional Japanese knife crafted in Tosa, Japan. Designed for fish butchery and breaking down whole fish, it features a Ginsan (Silver #3) stainless steel core, delivering excellent sharpness with superior corrosion resistance—ideal for both home cooks and professional chefs.

• Hand-forged in Tosa, Japan for the Tsunehisa brand
• Deba: Heavy-duty traditional knife designed for fish butchery and breaking down whole fish
• Cutting edge length: 166mm (6.53")
• Core steel: Ginsan (Silver #3) stainless steel from Hitachi Metals, Ltd.
• Traditional octagonal magnolia handle with buffalo horn ferrule
• Right-handed single bevel design
• Polished choil and spine finishing exceeding expectations for its class
• Excellent for fish butchery, breaking down poultry, and heavy-duty tasks
• Low-maintenance stainless steel suitable for busy professional kitchens

About the Brand

Tsunehisa is a knife brand founded by Shibata Takayuki, who also established Kotetsu and Masakage. The brand partners with skilled craftsmen from Japan's most celebrated knife-making regions, including Seki and Tosa, to source its high-quality blades. Tsunehisa emphasizes practicality and reliability, creating well-crafted knives that deliver exceptional value for discerning cooks.

Details

• Brand: Tsunehisa
• Producing Area: Tosa, Japan
• Knife Type: Deba
• Finish: Migaki
• Core Steel: Ginsan (Silver #3)
• HRC: ~62
• Steel Type: Stainless

Blade & Handle Specs

• Overall length: 310mm
• Blade length (heel to tip): 166mm (6.53")
• Blade height at heel: 51mm
• Spine thickness:
  • At the handle: 7.3mm
  • At the heel: 7.0mm
  • Midway: 6.6mm
  • 1cm from the tip: 2.0mm
• Weight: 296g
• Edge/bevel: Single bevel
• Handle: Octagonal magnolia with buffalo horn ferrule
• Hand Orientation: Right-handed
• Saya/Sheath: Not included

Notes

• For the care and maintenance of Japanese knives, such as this Tsunehisa Ginsan Deba, please refer to our care guide below.
• Slight measurement variations are common in Japanese kitchen knives.
• Small surface finish variations in knives are a normal part of the handcrafting process.