This true traditional Tuna Knife is Hand forged in the sword making tradition from two pieces of steel.

This is the closest thing to a sword that we make in the modern era. A true artisan piece these are hard to make and do not appear often from our craftsmen.

Ho-wood Handle and a traditional Saya cover are included.

CAUTION – Always hand wash and dry knives. Use caution when cutting anything that may contain bones, pits, seeds, hard pieces, or was previously frozen

All Carbon steel blades will patina through regular use and may rust if left wet. This is not a defect, it is a product of the material that comes with carbon steel’s ability to take a finer edge, which is why it is preferred by many chefs. This is NOT a stainless steel.