Tsunehisa Kaisaki Migaki AUS8 Steel Ebony and Walnut 120mm

Tsunehisa Kaisaki 120mm – AUS-8 Single Bevel
Kaisaki knives are traditionally used for processing smaller fish, particularly in sashimi preparation, and are often described as a compact counterpart to the Yanagiba. While shorter in length, their function remains highly specialized and precise.
The Tsunehisa Kaisaki 120mm exemplifies this tradition. Despite its compact profile, it delivers impressive cutting authority. The single-bevel edge is extremely sharp and optimized for clean, controlled cuts, making it well suited for working with small to medium-sized fish as well as delicate meat preparation.
Note: As a single-bevel knife, this model is designed exclusively for right-handed users.
Visually, the knife is understated and elegant. The blade features a clean, polished finish and is paired with a traditional Japanese wa-handle crafted from rosewood, accented by a black pakka wood ferrule. The result is a minimal, classic aesthetic that reflects its purpose-driven design.
Steel & Construction
The blade is forged using nimai construction, consisting of two layers of steel:
•A hard AUS-8 stainless steel core hardened to approximately 60 HRC
•A softer stainless steel cladding forge-welded to provide durability and balance
AUS-8 is a well-regarded Japanese stainless steel produced by Aichi Steelworks, known for its excellent corrosion resistance and ease of sharpening. Its composition includes:
•Carbon: 0.70–0.75%
•Vanadium: 0.10–0.26%
•Molybdenum: 0.10–0.30%
•Chromium: ~14.5%
This balanced alloy delivers a combination of hardness, toughness, and tensile strength while remaining highly resistant to rust.
AUS-8 Performance Characteristics
•Edge retention: The 60 HRC hardness and high carbon content allow the blade to achieve and hold a very sharp edge
•Corrosion resistance: High chromium content makes the steel highly resistant to rust, though proper care—wiping dry after use and storing in a dry environment—is still essential
•Wear resistance: The alloy composition provides strong resistance to everyday wear and long-term use
Thanks to careful material selection and final hand-finishing, the blade is easy to maintain, responds exceptionally well to water stones, and retains its edge for extended periods. These qualities are essential in a traditional single-bevel Japanese knife like the Kaisaki.
This knife is an excellent entry point for those purchasing their first Japanese kitchen knife, while still being refined enough to make a thoughtful and impressive gift.
About Tsunehisa
Tsunehisa is a curated Japanese knife brand that sources blades from several of Japan’s most respected knife-making regions, including Tosa, Seki, and Sakai. Each region contributes its own specialty—Tosa is known for AUS-8 and Ginsanko, Seki for V-Gold series steels, and Sakai for traditional single-bevel and Honyaki craftsmanship.