Shibata | SKU: TNHS_A10DA_STEAK_RED

Tsunehisa AUS10 Damascus Steak Knife Red

$109.95

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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 AUS 10 Tsuchime Damascus
Profile	Steak / Steak knife
Bevel Type	Double Bevel
Weight	65 g 2.29 oz
Edge Length	85 mm .3.35 inch
Heel Height	16 mm .0.63 inch
Width @ Spine	1.9 mm 0.07 inch
Width @ Mid	1.4 mm 0.06 inch
Width @ 1cm from Tip	0.7 mm 0.03 inch
Steel	AUS-10 \| Stainless
Blade Construction	Sanmai - Stainless Damascus Clad
Hardness (HRC)	58 - 60
Surface Finish	Tsuchime
Handle	Western Pakka Wood no Bolster
Region	Fukuyama
Best for	First-timers Students

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

The Tsunehisa AUS10 Damascus Steak Knife Red is a double-bevel dining blade with an 85mm edge, best fit for users seeking a non-serrated table knife for precise steak cutting. Finished by Takayuki Shibata in Fukuyama, this knife features AUS-10 stainless steel clad in stainless damascus with a tsuchime surface finish. The professional-style profile facilitates a smooth carving motion and maintains a sharpenable edge, distinguishing it from standard serrated consumer steak knives that cannot be honed.

AUS-10 steel measures 58–60 HRC and offers high toughness, edge retention, and corrosion resistance due to its carbon, chromium, molybdenum, and vanadium composition. This stainless san-mai construction requires less maintenance than reactive cladding while supporting a durable, sharp edge suitable for regular dining use. The blade measures 1.9mm at the heel, tapering to 0.7mm at the tip, with a 16mm heel height and 65g total weight. These dimensions produce a lightweight geometry dedicated to clean slicing at the table without excessive force.

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: Steak

Steak knife
A steak knife is a dining utensil dedicated to cutting steak. Most consumer versions feature a serrated edge, which stays effective longer on ceramic plates without sharpening but cannot be honed. In professional settings, however, steak knives often resemble a curved petty knife. This design facilitates a smooth carving motion. Crucially, these professional blades have a non-serrated edge, making them maintainable and able to be sharpened to a precise, long-lasting keenness for superior performance.
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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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Handle Specs
Profile: Western without bolster
Material:
- Pakka Wood
The most basic handle designed for mass production knives. Affordable and lightweight but still have decent durability thanks to the very stable resin infused wood firbre
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