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Tsunehisa  |  SKU: TNHS_W1KA_GY24_PUR

Tsunehisa White 1 S/S Clad Kasumi Gyuto 240mm Purple Handle

$379.95
Tax included Shipping calculated at checkout.
Detailed Specifications
Line To Be Added - Stainless clad
Profile Gyuto / Chefs Knife
Bevel Type Double Bevel
Weight 183 g        6.46 oz
Edge Length 243 mm   .9.57 inch
Heel Height 48 mm     .1.89 inch
Width @ Spine 3.1 mm     0.12 inch
Width @ Mid 1.7 mm     0.07 inch
Width @ 1cm from Tip 0.8 mm     0.03 inch
Steel White 1 / Shirogami #1 | Carbon
Blade Construction To Be Added
Hardness (HRC) 62 - 65
Surface Finish To Be Added
Handle Special Handle
Best for
  • To Be Added
    		•
    • Free shipping for knives over AU$200 Australia wide.
    • World-wide shipping via DHL Express, 3 to 5 days.

    The Tsunehisa Shiroichi Juichi Shinogi Wa Gyuto 240mm combines exceptional Japanese craftsmanship with a striking contemporary design. Forged in Tosa, Japan, it features a Shirogami #1 carbon steel core clad in stainless steel, delivering superb sharpness, edge retention, and easier maintenance than traditional full-carbon blades. With a hardness around 61–62 HRC, it sharpens effortlessly while achieving a razor-keen edge.

    The shinogi profile gives the blade height and cutting power, while the 240mm length makes it ideal for slicing proteins, breaking down vegetables, or handling larger prep tasks with ease. A subtle taper ensures smooth food release and precise control.

    What sets this edition apart is its striking purple handle, accented with crack-like texture for improved grip and tactile comfort. This unique finish not only enhances handling but also makes the knife a visual standout in any collection.

     


    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.
    7. 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.

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    • Steel: White 1 / Shirogami #1

      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.

      Manufacturer:

      • Hitachi Special Steel, Japan

      Nature: Carbon

      Hardness: 62- 65

      << Slide for more >>

    • Handle Specs

      Profile: Octagonal WA

      Material:

      • Unknown

      A unique handle crafted by the hamono, with the material undisclosed.

      << Slide for more

    Tsunehisa

    Tsunehisa White 1 S/S Clad Kasumi Gyuto 240mm Purple Handle

    $379.95

    The Tsunehisa Shiroichi Juichi Shinogi Wa Gyuto 240mm combines exceptional Japanese craftsmanship with a striking contemporary design. Forged in Tosa, Japan, it features a Shirogami #1 carbon steel core clad in stainless steel, delivering superb sharpness, edge retention, and easier maintenance than traditional full-carbon blades. With a hardness around 61–62 HRC, it sharpens effortlessly while achieving a razor-keen edge.

    The shinogi profile gives the blade height and cutting power, while the 240mm length makes it ideal for slicing proteins, breaking down vegetables, or handling larger prep tasks with ease. A subtle taper ensures smooth food release and precise control.

    What sets this edition apart is its striking purple handle, accented with crack-like texture for improved grip and tactile comfort. This unique finish not only enhances handling but also makes the knife a visual standout in any collection.

     

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