Tsunehisa | SKU: TNHS_A10TSDA_SU24_TK

Tsunehisa AUS10 Tsuchime Damascus Sujihiki 240 mm

$219.95

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	Sujihiki / Slicer
Bevel Type	Double Bevel
Weight	121 g \| 4.3 oz
Edge Length	245 mm \| 9 41/64″
Heel Height	34 mm \| 1 11/32″
Width @ Heel	2.0 mm \| 5/64″
Width @ Mid	1.7 mm \| 1/16″
Width @ 1cm from Tip	1.2 mm \| 3/64″
Steel	AUS-10 \| Stainless
Blade Construction	Sanmai - Stainless Damascus Clad
Hardness (HRC)	58 - 60
Surface Finish	Tsuchime
Handle	Western Pakka Wood with 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.

Tsunehisa AUS10 Damascus Tsuchime line is a very textured series from this value focused brand. Equipped with highly polished hammertone Damascus cladding, the striking look presents a highly attractive offer at the entry level market when paired with a decent grind and full stainlessness.

AUS10 might not be a name that is as shiny as VG10, yet when you look at their chemical compositions, the major difference would be 0.8% of Molybdenum (adds hardenability) and 1.5% of Cobalt (adds red hardness). In practice, there is not going to be a distinct difference that you can notice, but you can easily feel the price difference when making a purchase as VG10 is often marketed as a more premium steel.

Although textured Damascus cladding is a common fabrication technique nowadays, the execution of this line still stands out. The dimple comes in an oval instead of a typical round pattern, and they are a bit deeper than the other knives out there on the market, paired with a mirror polished Damascus surface, the high contrast created over the surface of these blades are very eye-catching.

The geometry of the line is what I would expect from Tsunehisa, it’s not incredibly performance oriented, but since it targets entry level audiences, it is not a good idea to sacrifice edge strength to seek extremely smooth cuts. In summary, you can feel some resistance once you cut into food with some density, but there will rarely be any sticking that creates unpleasant drag along the cut.

Tsunehisa’s AUS 10 is a line that adheres to the brand’s philosophy very well, decent quality, budget friendly but abundant in varieties. This is one of the item that contributes to the construction of this big family of knives, and if you are browsing through all the available options offered at this price range and fell in love to this look, feel safe to pick it as it will deliver what you’d expect.

Pros	Cons
Budget friendly Easy to look after Ideal for the household	Non-premium steel

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 — Japan's Regions, One Brand

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.

Forget choosing between Japan's legendary knife-making regions. Tsunehisa brings them all to your kitchen. This innovative brand acts as a curator, sourcing blades from specialist workshops across Sakai, Tosa, and other iconic forging centers – each area contributing its centuries-old expertise. Sakai brings its peerless precision and mastery of carbon steels; Tosa counters with exceptional stainless like the coveted Ginsan (Silver #3); other regions add their own unique forging signatures. This collaborative approach is Tsunehisa’s superpower: harnessing diverse, hyper-specialized skills to create knives offering incredible value without compromising on authentic craftsmanship.

Under the stewardship of Shibata Takayuki's Ironclad group, Tsunehisa maintains a relentless focus on quality and thoughtful design. Experienced staff meticulously inspect every single knife – ensuring consistent geometry, flawless heat treatment, and perfect fit-and-finish before it ever leaves Japan. The result? Blades that feel substantial yet balanced, with grinds that glide through ingredients and steels that take and hold a devastating edge.

Aesthetics are clean, purposeful, and timeless. You won’t find unnecessary ornamentation, but rather a focus on elegant lines, comfortable wa (Japanese) or yo (Western) handles, and finishes that highlight the beauty of the materials – whether it’s the subtle sheen of Ginsan, the rustic charm of kurouchi, or the mesmerizing layers of Damascus cladding.

But Tsunehisa’s commitment extends far beyond the sale. They understand a true kitchen companion needs lifelong support. That’s why they emphasize robust after-sales service, offering maintenance guidance and professional sharpening options to keep your knife performing flawlessly for decades. It’s this combination – regional mastery, rigorous quality control, accessible pricing, and dedicated support – that makes Tsunehisa a standout choice. It’s not just a knife; it’s your gateway to experiencing the breadth and depth of Japan’s blade-making heritage, designed to become an indispensable, cherished part of your cooking journey.

“Not one workshop — a curated showcase of Japan's best knife regions, sharpened by Shibata.”

Est. 2015 | 平成27年

Known for Multi-region sourced knives, value-focused, finished by Takayuki Shibata

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 proteins and for slicing terrines and patés with finesse. Blade lengths span from 210mm to 300mm (8.3 to 12 inches), with 240mm and 270mm being particularly favored for their balanced cutting length and agility. When used for their intended purpose Sujihiki has a significant advantage: the slimmer blade will have less surface contact with the soft protein, and lead to reduced frictions during the cut compare to Gyuto as this type of food would "grip" the blade from pushing forward. In addition, the generally flat profile of Sujihiki is a perfect match for slicing tasks, when paired with a carbon steel core, they are some of the best tools for portioning large piece of meat, they can also act as the perfect melon cutter occationaly.

Compare with

AUS-10

—

13.0% 9.8% 6.5% 3.3% 0

0.95%

13.0%

0.15%

0.5%

1.0%

0.04%

0.03%

C — Carbon Cr — Chromium V — Vanadium Mo — Molybdenum Mn — Manganese Si — Silicon P — Phosphorus S — Sulfur

Hardness 58–60 HRC

555759616365+

Steel

AUS-10

Manufacturer
- Aichi, Japan
Nature Stainless
Hardness58–60 HRC

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.

Construction

Sanmai - Stainless Damascus Clad

Sanmai(Three-Piece) is a common construction for double bevel knives where two pieces of softer cladding steel are forgewelded to each side of a harder core steel. The harder but more brittle core steel will form the hard cutting edge after heat treating, and the softer cladding will support the core to increase the overall strength of the blade.

Damascus Sanmai utilize damascus steel as the cladding material for the Sanmai construction, which adds aesthetic feature to the blade. On the Kitchen knives with stainless core steel, the damascus cladding will be stainless, this means they will also protect the carbon/semi-stainless core from rusting/discolouration.

The soft cladding enables the thinning process to be a lot easier than a honyaki or monosteel construction. However, when the cladding is made of damascus, whether etched, polished or mirror polished, the thinning process will take a toll on the cladding, meaning the damascus won't look the same as when it was taken out of the box.

Finish

Tsuchime

The "Tsuchime" finish in Japanese kitchen knives refers to a distinctive hammered texture on the blade's surface. This traditional technique not only adds a unique aesthetic appeal but also provides practical benefits, such as reducing drag and preventing food from sticking to the blade during slicing. It's a hallmark of craftsmanship that blends functionality with artistry, making each knife not only a tool but a piece of art.

Handle

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.

Tsunehisa AUS10 Tsuchime Damascus Sujihiki 240 mm

Availability

Detailed Specifications

Tsunehisa

Sujihiki

AUS-10 Element Composition

AUS-10

Sanmai - Stainless Damascus Clad

Tsuchime

Handle Specs

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Tsunehisa AUS10 Tsuchime Damascus Sujihiki 240 mm

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