Tsunehisa | SKU: TNHS_W1TS_GY24_EB

Tsunehisa White 1 Stainless Clad Tsuchime Gyuto 240 mm Ebony Handle

Name: Tsunehisa White 1 Stainless Clad Tsuchime Gyuto 240 mm Ebony Handle
Brand: Tsunehisa
SKU: TNHS_W1TS_GY24_EB
Price: 309.95 AUD
Availability: OutOfStock

$309.95

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	To Be Added - Stainless clad
Profile	Gyuto / Chefs Knife
Bevel Type	Double Bevel
Weight	183 g \| 6.5 oz
Edge Length	245 mm \| 9 41/64″
Heel Height	48 mm \| 1 57/64″
Width @ Heel	1.9 mm \| 5/64″
Width @ Mid	1.8 mm \| 5/64″
Width @ 1cm from Tip	1.2 mm \| 3/64″
Steel	White 1 / Shirogami #1 \| Carbon
Blade Construction	To Be Added
Hardness (HRC)	62 - 65
Surface Finish	To Be Added
Handle	Octagonal Ebony
Best for	To Be Added

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
To Be Added	To Be Added

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.

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.

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

To Be Added

Finish

To Be Added

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 Tsuchime Gyuto 240 mm Ebony Handle

Detailed Specifications