Due to the high volume of orders during our BFCM sale, we’re experiencing some delays in dispatch. We’re working hard to ship your order as soon as possible and truly appreciate your patience and understanding.

Crows Nest store now open from Friday to Tuesday, in store specials!

1 10
Iron Clad  |  SKU: TNHS-Ginsan-KYA270HO

Tsunehisa Ginsan K-tip Yanagiba 270mm Monosteel

$297.98 $349.95

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

Detailed Specifications
Line Tsunehisa AUS8 Monosteel
Profile Yanagiba
Bevel Type Single Bevel
Weight 175 g | 6.2 oz
Edge Length 264 mm | 10 25/64″
Heel Height 39 mm | 1 17/32″
Width @ Spine 3.0 mm | 1/8″
Width @ Mid 2.9 mm | 7/64″
Width @ 1cm from Tip 1.1 mm | 3/64″
Steel AUS-8 | Stainless
Blade Construction Monosteel
Hardness (HRC) 57 - 59
Surface Finish Migaki
Handle D Shaped Ho Wood Black Ferrule
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.


    Stop overcomplicating your knife roll. Tsunehisa's AUS8 Monosteel line is the no-nonsense, grab-and-go performer built for real kitchens. Forged by skilled hands in Japan's knife-making heartlands (Sakai, Tosa, Seki), it’s pure function: one solid piece of reliable AUS8 stainless steel from spine to edge.

    Why AUS8? It hits the sweet spot:

    → Holds a good edge through busy shifts

    → Tough enough to handle impact without chipping

    → Seriously stain & rust-resistant (just wash and dry!)

    → Sharpens super easy when it’s time

    Heat-treated to a practical 59-60 HRC, it’s the Goldilocks steel – balanced, durable, and utterly low-drama. No fancy cladding, no fragile edges. Just a comfortable, versatile blade (Gyuto, Santoku, you name it) ready for onions, herbs, or proteins.

    Tsunehisa nails it: honest Japanese craftsmanship, bulletproof performance, and value that doesn’t quit. The trusty pickup truck of kitchen knives – always there, always working

    Pros Cons
  • Budget friendly
  • Excellent performance
    		•
  • Fit and finish can be improved
  • Non-premium steel
    		•

    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.

    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: Yanagiba

      The Yanagiba, often simply called Yanagi, stands as a quintessential knife in the Japanese culinary realm, specifically designed for the artful preparation of sashimi, sushi, and sliced raw fish and seafood. As a member of the Sashimi hōchō family, it is celebrated for its long, slender blade that ensures precision cuts with minimal effort. Blade lengths start at approximately 210mm and can extend up to 360mm, with the 240mm and 270mm sizes being the most favored for home use, while professional kitchens frequently opt for 300mm and larger. This knife's design is not just about aesthetics but about fulfilling the precise requirements of Japanese cuisine, making it a vital tool for both amateur and seasoned chefs.

      Slide for more >>

    • Steel: AUS-8

      AUS-8, often just called "molybdenum vanadium steel," is a Japanese stainless steel praised for its affordability, ease of sharpening, and excellent corrosion resistance. It's recommended for less experienced users due to its balanced properties. With added molybdenum and vanadium, AUS-8 offers enhanced strength, hardness, and durability, positioning it as an upper medium quality steel. It's comparable to 440 steel but stands out with better hardness and corrosion resistance. A proper cryogenic treatment further improves its edge retention and toughness, making AUS-8 a cost-effective choice for knife makers and users looking for quality and performance.

      Manufacturer:

      • Aichi, Japan

      Nature: Stainless

      Hardness: 57- 59

      << Slide for more >>

    • Construction: Monosteel

      A "monosteel" construction in the context of Japanese kitchen knives refers to knives that are made from a single type of steel. Unlike traditional Japanese knives that might use a layered steel construction (like "san mai," which sandwiches a hard core steel between softer steel layers), monosteel knives are crafted from a single piece of steel throughout the blade. This type of construction can offer a balance of durability, ease of sharpening, and maintenance.

      Monosteel knives are appreciated for their uniformity in material properties across the blade, providing a consistent cutting experience. This also means the characteristics of the steel will be applied to the whole blade, if a monosteel blade is made of carbon steel, the entire surface of the blade will require maintenance to prevent rust and discolouration. This too, applies to the hardness, an uniformly hardened blade can be difficult to manufacture, and can be quite difficult for uers to perform thinning.

      It should be noted that monosteel knives are usually not forged, as the forged knives, along with differential heat treatment line is called Honyaki.

      << Slide for more >>

    • Finish: Migaki

      "Migaki" means "polished" or "shined" in Japanese, The term "Migaki finish" in the context of Japanese kitchen knives indeed does not exclusively refer to a mirror polish but encompasses a broader range of polished finishes that can vary from semi-gloss to a more refined, subtle sheen, rather than a highly reflective surface. The primary goal of a Migaki finish is to enhance the knife's functionality and aesthetic appeal, focusing on a smooth finish that improves resistance to corrosion and minimizes drag during cutting, rather than achieving a purely mirror-like appearance.

      << Slide for more >>

    • Handle Specs

      Profile: D Shape WA

      Material:

      • Ho Wood
      • Black Buffalo Horn

      A classic handle that Masamoto Sohonten and many Tokyo knifemakers loves to use. Light, grips well and highly functional. The problem is because of its directional nature, it has to be pre-installed with right or left hand operation in mind.

      << Slide for more

    Back to top