Tsunehisa | SKU: TNHS-SKD-NK165-KOY

Tsunehisa SLD Washiji Nakiri 165mm Burnt Kashi

Name: Tsunehisa SLD Washiji Nakiri 165mm Burnt Kashi
Brand: Tsunehisa
SKU: TNHS-SKD-NK165-KOY
Price: 160.98 AUD
Availability: InStock

$160.98 $188.95

Sold out right now

Leave your email and we’ll send one message the moment it’s back in stock.

One email, no marketing. Privacy policy.

St Peters, NSW —
2 Bishop St, Unit 2, St Peters NSW 2044
+61 2 8234 8818
Crows Nest, NSW —
107 West St, Shop 1, Crows Nest NSW 2065
+61 2 8234 8848
Pickup only
Prahran, VIC —
180 Commercial Road, Shop 1, Prahran VIC 3181
+61 3 8199 9948
Pickup only

Goes well with

K&S Nakiri Hardwood Saya, Standard Profile (Up to 180mm)

Sale priceFrom $42.98 Regular price $50.00
K&S Double Sided Leather Strop Combo

Sale price $67.98 Regular price $79.95

Detailed Specifications

Line	Tsunehisa SLD Washiji
Profile	Nakiri / Japanese vegetable knife
Bevel Type	Double Bevel
Weight	166 g \| 5.9 oz
Edge Length	165 mm \| 6 1/2″
Heel Height	51 mm \| 2 1/64″
Width @ Heel	2.0 mm \| 5/64″
Width @ Mid	1.8 mm \| 5/64″
Width @ 1cm from Tip	1.8 mm \| 5/64″
Steel	SLD \| Semi-stainless

Blade Construction	Sanmai - Stainless Clad
Typical hardness	62 to 64 HRC
Surface Finish	Nashiji
Handle	Burnt Kashi Octagonal
Region	Fukuyama
Best for	First-timers Students

Free shipping for knives over AU$200 Australia wide.

World-wide shipping via DHL Express, 3 to 6 days (not available in the UK).

Meet the Tsunehisa Washiji SLD – a line that nails the sweet spot between carbon-steel performance and low-fuss care. At its core is SLD steel, prized for holding a crazy-sharp edge like carbon steel but with way better rust resistance. It’s tough too, resisting chips during heavy prep.

The star of the show? That striking "Washiji" finish. It’s not just pretty hammered texture – this cladding reduces food sticking while giving every knife rugged, artisan character. Think functional beauty with serious kitchen hustle.

Crafted across Japan’s finest workshops, Tsunehisa delivers this package at a sharp value. You get carbon-like sharpness without the paranoia, eye-catching looks with purpose, and SLD’s balanced toughness – all in one knife. Perfect if you want performance that endures and style that stands out, minus the high-maintenance life.

Pros	Cons
Budget friendly Excellent performance	Fit and finish can be improved

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.
Semi-stainless steel won't rust easily but may still patina

Tsunehisa

Tsunehisa, the house brand of Shibata Knives

Tsunehisa (恒久) is the house brand of Shibata Knives, the knife company Takayuki Shibata owns and runs. It is a brand rather than a single workshop.

The name means permanence, and Shibata Knives says it chooses knives that will have a long life. Takayuki Shibata started Tsunehisa in 2015 as his third knife brand, to help manage growing orders.

Shibata Knives describes Tsunehisa as a brand that inherits traditional Japanese forging techniques while taking in the latest materials and technologies, aiming at function and design for long use. It says its experienced staff inspect each knife under strict quality control, and it offers after-sales maintenance and sharpening.

The lines we list are grouped by steel. Ginsan comes in migaki, nashiji and nawame finishes, as gyuto, santoku, nakiri and petty, with a deba in the same steel. White 1 comes stainless clad as migaki and tsuchime gyuto, Aogami Super as kurouchi tsuchime sujihiki and petty, and Blue 2 as the Samurai sakimaru sujihiki.

The Damascus lines are in VG10, AUS10 and ZA18, the AUS10 also with a tsuchime finish. The rest are AUS8 tsuchime, a VG1 gyuto and an SLD Washiji santoku. Handles come in wa and yo styles.

“The house brand of Shibata Knives; the name means permanence.”

Est. 2015 | 平成27年

Known for Knives chosen and inspected by Shibata Knives

Instagram @tsunehisa Read more about Tsunehisa

Knife details

Profile

Nakiri

菜切

Japanese vegetable knife · Double bevel

Thin, wide vegetable knife with no point; Tojiro says its straight edge sits flat on the board.

Steel properties

Hardness Good
Edge retention Good
Toughness Fair
Rust resistance Fair
Ease of sharpening Fair
Sharpness Fair

Our ratings, inferred from published lab tests and composition.

Steel

SLD

SLD鋼

Semi-stainless · Hitachi Metals (now Proterial)

Proterial cold work die steel near D2: 1.5% carbon, 12% chromium, hardening hardness over 58 HRC. Good edge life.

Construction

Sanmai - Stainless Clad

三枚

3 layers · stainless clad

Hard core between two stainless layers, bare only at the edge; the cladding resists rust.

Finish

Nashiji

Pear-skin texture

A fine matte texture like the skin of a nashi pear. It may help food release.

Handle

Burnt Kashi Octagonal

Octagonal WA

Japanese white oak, eight-sided, half charred for a dark, textured contrast. No ferrule.

Frequently asked questions

Why won't my knife cut all the way through? The slices stay joined at the bottom.

Part of the edge never reaches the board, so the cut never finishes. At our counter we put it simply: there is not enough flat at the heel. A knife with a long curve is built for rock chopping, not for the Chinese or Eastern up-and-down chop.

A straight edge, like a nakiri's, meets the board along its whole length and finishes the cut. On any knife, a dip worn near the heel or a dull section can cause the same thing.

Nakiri or usuba: what is the difference?

The bevel. A Japanese dictionary describes the nakiri (菜切包丁) as shaped like an usuba but double-bevel and relatively easy to handle; the Sakai cutlery association describes the usuba (薄刃包丁) as an acute, wide knife for vegetables, in a square Kanto type and a kamagata Kansai type.

The names overlap, since another dictionary records the usuba as also called nakiri, so check the bevel rather than the name.

Is SLD the same steel as SKD11 and D2?

Close. Proterial, which makes SLD, lists AISI D2, DIN X153CrMoV12 and JIS SKD11 as its equivalent standards, while its own typical figures include 12% chromium and 1.5% carbon.

Proterial makes SLD as a cold work die steel with high abrasion resistance, for uses such as cold press dies, shear blades and gauges.

What does the name Tsunehisa mean?

Tsunehisa (恒久) means permanence. Shibata Knives describes Tsunehisa as its original brand, and says it selects knives that will have a long life, inspecting each one before delivery. Its own words are that it delivers knives worthy of a permanent position in your home.

The brand is built on traditional Japanese forging techniques with modern materials, and Shibata Knives offers after-sales maintenance and sharpening for the line.

Is Tsunehisa a brand or a blacksmith?

Tsunehisa is a brand, not a single smith or a workshop. Shibata Knives describes it as an original brand of the company, run by Takayuki Shibata, and Shibata Knives does not name the workshop that makes each line. The company inherits traditional Japanese forging techniques with modern materials, and experienced staff inspect each knife before it is delivered.

What stands behind each Tsunehisa knife is that selection and inspection, and the company offers after-sales maintenance and sharpening for the line.

Written by Knives & Stones

Tsunehisa SLD Washiji Nakiri 165mm Burnt Kashi

Availability

Goes well with

Detailed Specifications

Tsunehisa

Knife details

Nakiri

SLD

Sanmai - Stainless Clad

Nashiji

Burnt Kashi Octagonal

Frequently asked questions

You May Also Like

Tsunehisa SLD Washiji Nakiri 165mm Burnt Kashi

Visit Us In Person

St Peters

Crows Nest

Canberra

Prahran

Footer links