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Tsunehisa  |  SKU: TNHS_A10DA_GY24_BRN

Tsunehisa AUS10 Damascus Gyuto 240 mm Brown Handle

$246.98 $289.95

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 212 g | 7.5 oz
Edge Length 248 mm | 9 49/64″
Heel Height 48 mm | 1 57/64″
Width @ Spine 1.9 mm | 5/64″
Width @ Mid 1.8 mm | 5/64″
Width @ 1cm from Tip 1.1 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: 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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