Tsunehisa | SKU: TNHS_A10TSDA_KGY24_TK

Tsunehisa AUS10 Tsuchime Damascus K-tip Gyuto (Kiritsuke) 240 mm

Name: Tsunehisa AUS10 Tsuchime Damascus K-tip Gyuto (Kiritsuke) 240 mm
Brand: Tsunehisa
SKU: TNHS_A10TSDA_KGY24_TK
Price: 212.99 AUD
Availability: InStock

$212.99 ~~$249.95~~

Add a saya or K&S Knife Roll to receive $20 bundle discount!

Detailed Specifications

Line	To Be Added - Stainless clad
Profile	Gyuto / Chefs Knife
Bevel Type	Double Bevel
Weight	161 g 5.68 oz
Edge Length	244 mm .9.61 inch
Heel Height	47 mm .1.85 inch
Width @ Spine	1.9 mm 0.07 inch
Width @ Mid	1.7 mm 0.07 inch
Width @ 1cm from Tip	1.0 mm 0.04 inch
Steel	AUS-10 \| Stainless
Blade Construction	To Be Added
Hardness (HRC)	58 - 60
Surface Finish	To Be Added
Handle	Western Pakka Wood with Bolster
Best for	To Be Added

Free shipping for knives over AU$200 Australia wide.
World-wide shipping via DHL Express, 3 to 5 days.

We are testing this product and working on a description that fits it, please look forward to it.

Pros	Cons
To Be Added	To Be Added

Care Instruction

Don't cut hard things! Japanese knives are brittle so bone hacking is a NO NO!
Wash with neutral detergent after use, and wipe dry;
Please don't wash knife with dishwasher, it will damage the wood handle;
Be careful not to leave the knife close to a heat source for a long time;
It is a lot more dangerous to cut with a blunt knife than a sharp knife!
It is best to sharpen a Japanese knife regularly on a waterstone.

Profile: Gyuto

Chefs Knife
A Japanese chef's knife is known as a gyuto (牛刀ぎゅうとう） gyūtō?), literally meaning 'beef knife'. Its blade resembles a flatter version of a French chef's knife. Japanese cutlery is known for sharpness due to its acute blade geometry, and the hardness of the steel used, sometimes exceeding 60 HRC on the Rockwell Scale A typical western chef's knife may be sharpened to an edge angle of 20-22°, while a Japanese gyuto generally has a sharper edge angle of 15-18° (or even lower), which requires a harder, more brittle grade of steel. In recent years Japanese gyuto have gained in popularity with western chefs.

A modern chef's knife is a multi-purpose knife designed to perform well at many differing kitchen tasks, rather than excelling at any one in particular. It can be used for mincing, slicing, and chopping vegetables, slicing meat, and disjointing large cuts.
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Steel: AUS-10
AUS-10 is a high-grade Japanese stainless steel, superior to AUS-8, known for its excellent toughness, edge retention, and corrosion resistance. With a higher carbon content plus more molybdenum and vanadium, it offers increased hardness and wear resistance. Ideal for premium knives, AUS-10 provides a sharp, durable edge and is favored for its ability to balance high performance with ease of maintenance, making it a top choice for experienced users and quality-conscious manufacturers. It is slightly harder than AUS-8 due to its higher carbon content.
Manufacturer:
- Aichi, Japan
Nature: Stainless
Hardness: 58- 60
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Construction: To Be Added

To Be Added
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Finish: To Be Added

To Be Added
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Handle Specs
Profile: Western with bolster
Material:
- Pakka Wood
Western Pakka Wood handle is the common choice for entery level knives, in some cases, they will be made with bolster that is welded to the blade. The Pakka wood created by laminate wood with resin, creating a dense material that can have layers of different color. Compared with natural timber, this engineered wood is harder and absorb less water, in addition, the low cost of production makes it ideal of grip of entry level knife.
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