Tsunehisa | SKU: TNHS_W1KA_GY24_EB

Tsunehisa White 1 Stainless Clad Kasumi Gyuto 240 mm Ebony Handle

Name: Tsunehisa White 1 Stainless Clad Kasumi Gyuto 240 mm Ebony Handle
Brand: Tsunehisa
SKU: TNHS_W1KA_GY24_EB
Price: 349.95 AUD
Availability: OutOfStock

$349.95

IMPORTANT: Carbon steel knives can rust or patina quickly if not cared for properly. They require regular cleaning, drying, and oiling. If you are unfamiliar with carbon steel maintenance, we recommend choosing a stainless steel option instead.

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

Detailed Specifications

Line	Tsunehisa S/S Clad White 1 Kasumi
Profile	Gyuto / Chefs Knife
Bevel Type	Double Bevel
Weight	191 g \| 6.7 oz
Edge Length	243 mm \| 9 9/16″
Heel Height	48 mm \| 1 57/64″
Width @ Heel	3.1 mm \| 1/8″
Width @ Mid	1.7 mm \| 1/16″
Width @ 1cm from Tip	0.8 mm \| 1/32″
Steel	White 1 / Shirogami #1 \| Carbon
Blade Construction	Sanmai - Stainless Clad
Hardness (HRC)	62 - 65
Surface Finish	Kasumi
Handle	Octagonal Ebony
Region	Fukuyama
Best for	Pro chefs Enthusiasts

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

Tsunehisa White 1 Stainless clad is a highly practical and good performing lineup that has a deceivingly simple look, it is the type of the knife that you would need to hold in hand to appreciate the attention to details that are put into designing it.

At the first glance, this line features a brushed/Migaki blade with a sandblasted Kasumi bevel, and the cladding has zero decorative elements to it. It is very easy to confuse it with an average mass manufactured knife, until you pick it up and make your first cut. The cutting smoothness is top notch in all of the Tsunehisa knives that I’ve tried, and it is not only due to the sharp edge produced on a White 1 steel.

Despite the clear junction present on the bevel, there is actually no geometrical corner at the “Shinogi Line”. It is a result of a different surface finish that is done over a really well tuned convex grind bevel. This is a grind with pretty low thickness behind the edge that slowly turns into a bulging convex surface 1cm below that Shinogi Line, which results in beautiful food penetration and separation that leads to minimal resistance in the cut. On top of that, the spine of the blade has a distal taper, and it tapers all the way from the tip to the tang. It is likely not a result of forging but a precisely controlled grinding. Regardless of the method used, this taper lightens the front of the blade and creates a paper thin tip that sinks into any food upon contact.

Upon closer inspection, you would also notice that the corners are all well treated, despite having no chamfer or rounding, the sharp edge on the corner is properly knocked down so they don’t bite into your hand, similarly the choil have a slightly rounded corner so it wouldn’t hurt to put your middle finger against it. The factory sharpening might be the only thing I would complain about as it is not the most uniform ones out there, but surely it delivers the cutting performance that you can expect from a White 1 steel.

These knives have a clear focus on the performance instead of the appearance, and the stainless cladding makes them easier to look after whether in a home or kitchen setting. If you are considering trying out a carbon steel knife, then I would point this line out, not only you would be getting the authentic pure carbon steel cutting and sharpening experience, you would also feel a knife with carefully designed and sculpted geometry that hides its performance under the low-key, plain finish.

Pros	Cons
Excellent performance Thin behind the edge Great for professionals	Prone to rust

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.
Oil the (carbon) knife if storing for an extended period of time to prevent rust.

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

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.

Compare with

White 1 / Shirogami #1

—

1.25% 0.9% 0.6% 0.3% 0

1.25%

0.2%

0.1%

0.025%

0.004%

C — Carbon Mn — Manganese Si — Silicon P — Phosphorus S — Sulfur

Hardness 62–65 HRC

555759616365+

Steel

White 1 / Shirogami #1

Manufacturer
- Hitachi Special Steel, Japan
Nature Carbon
Hardness62–65 HRC

White Steel #1, also known as Shirogami #1, stands out in the realm of high-end Japanese cutlery materials for its exceptional purity and performance. It is an advanced version of White Steel No.2, achieved through further refinement and an increased carbon content. This additional carbon allows White No.1 to attain a slightly higher hardness (HRc) than its predecessor, enhancing its ability to be sharpened to an extremely fine edge. However, this increase in carbon also introduces a bit more brittleness to the steel. Despite this, White No.1 is highly favored by professional chefs, especially those specializing in traditional Japanese cuisine, due to its superb edge retention and ease of resharpening. Unlike its Blue Steel counterparts, White No.1 lacks chromium and tungsten, focusing instead on achieving the highest possible sharpness. This characteristic, while offering unparalleled sharpness, means it is more reactive and requires careful maintenance, including prompt wiping and drying after use, to prevent corrosion.

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

Kasumi

A Kasumi finish refers to a traditional Japanese blade-finishing technique used on knives, particularly those made from a combination of soft iron and harder steel. The term "Kasumi" means "mist" in Japanese, aptly describing the hazy, matte appearance achieved on the blade's bevel where the two metals meet. This effect is not only aesthetic but also showcases the craftsmanship involved in blending these materials, highlighting the skill in creating a knife that is both beautiful and functional.

Handle

Handle Specs

Profile Octagonal WA
Material
- Ebony

This handle, crafted from a single piece of ebony, exemplifies minimalist elegance and functional design. Its unique octagonal shape, featuring a subtle taper, offers a comfortable grip and a visually appealing geometric profile. The ebony wood, known for its deep, rich color and durability, has been meticulously milled from a single block, ensuring a seamless construction that highlights the wood's natural beauty and grain. The handle's surface has been highly polished, achieving a glossy finish that not only enhances the ebony's luxurious dark hue but also provides a smooth, tactile experience for the user. This design choice reflects a minimalist approach, focusing on simplicity, quality, and usability. The combination of the octagonal shape with the taper adds a modern twist to the classic material, making it a standout piece that blends traditional craftsmanship with contemporary aesthetics.

Tsunehisa White 1 Stainless Clad Kasumi Gyuto 240 mm Ebony Handle

Detailed Specifications