Tsunehisa | SKU: TNHS-G3MG-GY240

Tsunehisa Ginsan Migaki K-tip Gyuto 240mm

$319.95

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St Peters —
2 Bishop St Unit 2 St Peters NSW 2044
+61 2 8234 8818
Crows Nest —
107 West St, Crows Nest NSW 2065
Pickup only

Detailed Specifications

Line	Tsunehisa Ginsan Migaki
Profile	K-tip Gyuto / Chefs Knife
Bevel Type	Double Bevel
Weight	180 g 6.35 oz
Edge Length	240 mm .9.45 inch
Heel Height	47 mm .1.85 inch
Width @ Spine	3.2 mm 0.13 inch
Width @ Mid	1.7 mm 0.07 inch
Width @ 1cm from Tip	0.8 mm 0.03 inch
Steel	Ginsan / Silver #3 \| Stainless
Blade Construction	Sanmai - Stainless Clad
Hardness (HRC)	60 - 62
Surface Finish	Migaki
Handle	Octagonal Teak Handle
Region	Fukuyama
Best for	First-timers Household

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

The Tsunehisa Ginsan Migaki K-tip Gyuto 240mm is a double-bevel chef's knife best fit for users seeking precise tip work and push-cutting performance in a stainless steel blade. Finished by Takayuki Shibata in Fukuyama, this knife features a kiritsuke-style angled tip paired with a flatter edge profile optimised for clean slicing strokes and detailed scoring. The 240mm length suits general-purpose kitchen tasks where deliberate, tip-led precision is required.

This blade uses Hitachi Ginsan (Silver #3) stainless steel hardened to 60-62 HRC, offering a fine grain structure that supports sharp edges while providing corrosion resistance. The san-mai stainless clad construction features a migaki surface finish and measures 3.2mm at the heel, tapering to 0.8mm at the tip. Weighing 180g with a 47mm heel height, the knife pairs an octagonal teak handle with the double-bevel geometry. Tsunehisa sources blades from specialist workshops across Japan's knife regions and finishes them to a consistent standard under Shibata's quality control.

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.

Tsunehisa

Tsunehisa isn’t tied to one workshop – it’s a celebration of all Japan’s great knife regions. Think Sakai’s laser-precision grinds, Tosa’s mastery of steels like Ginsan, and the distinct traditions of other forging hubs, all united under one brand. By pooling this regional expertise, Tsunehisa delivers exceptional handmade quality at surprisingly accessible prices.

Each knife reflects thoughtful design and rigorous quality control by the Ironclad group (led by Shibata Takayuki). You get authentic techniques – hand-forging, perfect heat treats – paired with modern functionality and Japan's finest steels. Clean aesthetics ensure they look as good as they perform.

Tsunehisa believes a great knife should be a lifelong companion. That’s why they combine serious performance with dedicated after-sales care, including sharpening support. It’s genuine Japanese craftsmanship, distilled for cooks who value both heritage and smart value.

Profile: K-tip Gyuto

Chefs Knife
The K-tip Gyuto — known in Japanese as kiritsuke gyuto (切付牛刀) — is a double-bevelled chef's knife that pairs the all-purpose body of a standard gyuto with a kiritsuke-style tip: an angled, clipped "k-tip" point in place of the gyuto's curved belly. Combined with a flatter edge profile, this gives two advantages. The sharply defined tip excels at precise work — scoring, detailing and picking — while the flatter edge is optimised for clean push-cutting and long slicing strokes. It remains a versatile general-purpose knife, but rewards a chef who works with deliberate, tip-led precision.

A note on naming: the K-tip (or "Kiritsuke") Gyuto is a double-bevelled knife and should not be confused with the traditional Kiritsuke (切付け) — a single-bevelled knife that is a genuinely different tool. Many retailers list the two interchangeably; at Knives and Stones we keep them distinct so you know exactly what you're buying.
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Steel: Ginsan / Silver #3
Ginsan steel, also known as Silver 3 or G3 steel, is a type of stainless steel used in high-quality kitchen knives. It is appreciated for its ability to offer the traditional feel and sharpness of carbon steel while providing the corrosion resistance of stainless steel. Ginsan steel contains a moderate amount of carbon, chromium, and other alloying elements that ensure a good balance between edge retention and ease of sharpening. This steel is particularly favored for its fine grain structure, which allows for a very sharp edge, and its resistance to rust makes it a popular choice among professional chefs and home cooks who seek the performance of carbon steel without the maintenance challenges. Ginsan steel knives are known for their durability, ease of care, and excellent cutting performance, making them a preferred option for those looking for high-quality stainless steel cutlery.
Manufacturer:
- Hitachi Special Steel, Japan
Nature: Stainless
Hardness: 60- 62
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Handle Specs
Profile: Octagonal WA
Material:
- Teak
One-piece octagonal teak handle
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Tsunehisa Ginsan Migaki K-tip Gyuto 240mm

Availability

Detailed Specifications

Tsunehisa

Profile: K-tip Gyuto

Steel: Ginsan / Silver #3

Handle Specs

Tsunehisa Ginsan Migaki K-tip Gyuto 240mm

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St Peters

Crows Nest

Canberra

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