Tsunehisa | SKU: TNHS_A8TS_SU24_BRN

Tsunehisa AUS8 Tsuchime Sujihiki 240mm Brown Western Handle

$134.00

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

	Tsunehisa AUS8 Tsuchime Western Handle
	Sujihiki / Slicer
	Double Bevel
Weight	147 g \| 5.2 oz
Edge Length	246 mm \| 9 11/16″
Heel Height	34 mm \| 1 11/32″
Width @ Heel	1.7 mm \| 1/16″
Width @ Mid	1.6 mm \| 1/16″
Width @ 1cm from Tip	1.0 mm \| 3/64″
Steel	AUS-8 \| Stainless
Blade Construction	Sanmai - Stainless Clad
Hardness (HRC)	57 - 59
Surface Finish	Tsuchime
Handle	Western Pakka Wood with Bolster
Region	Fukuyama
Best for	First-timers Students

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The blade of this Tsunehisa combines Tsuchime with a sandblasted Kasumi finish, a wave shaped mask is used at the Shinogi line to create a visually interesting pattern at the junction between the surface of the blade and the bevel. The full tang design has a metal bolster and although there are small gaps between the metal parts, the bolster, handle scale and the blade are all polished very well for a pleasing look and grip.

AUS-8 is commonly considered as a low budget steel and in many cases, it is not wrong, but it doesn’t necessarily mean it has a poor performance. The wear resistance is not as good as VG10 but in exchange, AUS-8 has noticeably better toughness. When getting a beginners oriented blade, this is something we do want to consider, many of the habits people built around European blades can result in chipping and breaking of the Japanese blade. Having a tougher steel that is more resistant to chipping can preserve the edge, avoiding the situation where the knife is immediately damaged after use. Although there is no numerical value about how much more beat this steel can take, I would feel more reassured when recommending this knife to a beginner or someone gifting to a friend.

The grind is decent too on these blades, although it doesn’t have a fancy geometry, the relative low blade thickness still makes the knives cut relatively easily, there is some thickness behind the edge but not something that affects the cut, the only downside might be the relative flat bevel, which can create some sticking cutting into some denser food.

This line would definitely be in the consideration when we recommend people a beginner knife, as the balance feature and performance is matched with a compelling price. In addition, the durable and western style full tang construction have a shape and balance that is close to a typical European knife, which makes switching into the Japanese awesomeness a bit easier for those who would like to dip their toes into this different world of cutting tools.

Pros	Cons
Budget friendly Ideal for the household Easy to look after	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 cooked meats and for slicing terrines and patés with finesse. Blade lengths span from 210mm to 300mm (8.3 to 12 inches), with 270mm and 300mm being particularly favored for their ability to facilitate smooth and efficient slicing. The meticulous design of the Sujihiki reflects a harmonious blend of traditional Japanese precision and a focused functionality, catering to the needs of culinary professionals and enthusiasts alike.

Compare with

AUS-8

—

13.0% 9.8% 6.5% 3.3% 0

0.7%

13.0%

0.1%

1.0%

0.04%

0.03%

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

Hardness 57–59 HRC

555759616365+

Steel

AUS-8

Manufacturer
- Aichi, Japan
Nature Stainless
Hardness57–59 HRC

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.

Construction

Sanmai - Stainless 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.

The soft cladding enables the thinning process to be a lot easier than a honyaki or monosteel construction. And in the case where the cladding steel are stainless in nature, it can offer protection for the carbon or semi-stainless cores against rusting and discoluoring.

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 AUS8 Tsuchime Sujihiki 240mm Brown Western Handle