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Tsunehisa  |  SKU: TNHS_A10DA_SU24_BRN

Tsunehisa AUS10 Damascus Sujihiki 240 mm Brown Handle

$237.98 $279.95

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

Detailed Specifications
Line To Be Added - Stainless clad
Profile Sujihiki / Slicer
Bevel Type Double Bevel
Weight 139 g | 4.9 oz
Edge Length 243 mm | 9 9/16″
Heel Height 34 mm | 1 11/32″
Width @ Spine 1.6 mm | 1/16″
Width @ Mid 1.6 mm | 1/16″
Width @ 1cm from Tip 1.0 mm | 3/64″
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
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    • 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
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  • To Be Added
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    Care Instruction
    1. Don't cut hard things! Japanese knives are brittle so bone hacking is a NO NO!
    2. Wash with neutral detergent after use, and wipe dry;
    3. Please don't wash knife with dishwasher, it will damage the wood handle;
    4. Be careful not to leave the knife close to a heat source for a long time;
    5. It is a lot more dangerous to cut with a blunt knife than a sharp knife!
    6. It is best to sharpen a Japanese knife regularly on a waterstone.

    • Profile: Sujihiki

      Slicer

      The Sujihiki, also known as Sujibiki, stands out as a Japanese slicing knife, characterized by a thinner and sharper edge than those found in Western kitchens. Its long blade is ideally crafted for the artful, thin carving of cooked meats and for slicing terrines and patés with finesse. Blade lengths span from 210mm to 300mm (8.3 to 12 inches), with 270mm and 300mm being particularly favored for their ability to facilitate smooth and efficient slicing. The meticulous design of the Sujihiki reflects a harmonious blend of traditional Japanese precision and a focused functionality, catering to the needs of culinary professionals and enthusiasts alike.

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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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