Tsunehisa

Tsunehisa - Aus10 Damascus 180mm Gyuto

$185.00

Specifications

Blade Length:	180mm
Overall Length:	310mm
Blade Height:	42mm at heel
Spine Thickness:	1.8mm at heel
Weight:	145g
Steel Category:	Stainless steel
Steel Type:	Aus10
Hardness:	58-60HRC
Construction:	Layered
Finish:	Damascus
Handle Type:	Western handle
Made in	Japan

Our comment

The Aus-10 steel core takes a blazing sharp, yet durable edge and is sandwiched between layers of beautiful Damascus steel. Ideal for handle grip users and for any home cook or young chef looking for a low maintenance, rugged and sharp knife.

Edge retention:
Poor/Average/Good/Great/Excellent
Maintenance:
Low/Average/High

Sharpening

Touch up and sharpen regularly to remove micro cracks that develop from normal use and corrosion. This will minimise the chance of chipping. We recommend sharpening on whetstones.
Using fixed cross-blade type pull-through sharpeners is strongly not recommended. They can chip knives instantly only with a little twisting motion.

Care

Use

Do not attempt twisting or torqueing while cutting.
Do not cut bones, frozen foods or any other hard objects. Use an appropriate knife like thick blades.
Using a timber or synthetic rubber cutting board is recommended. Plastic should be fine, but glass, ceramic, or bamboo boards should be avoided.

Cleaning

Dry well after washing. You may use hot water to assist.
No dishwasher use.

Storing

Apply a thin coat of camellia oil, particularly when storing a carbon steel knife for a long period.
Storing in a cover or sheath that has been contaminated with rust is not recommended.

Our knife otaku observation

Primary grind:
Full/Kiriha(Partway)
Primary grind overall geometry:
Slightly/Quite/Very
Convex/Flat/Concave/S/Compound/Asymmetrical
Primary grind at the first few mm:
Slightly/Quite/Very
Convex/Flat
Thickness behind the edge:
Very thin/Thin/Average/Thick
Secondary bevel size:
Non/Small/Average/Big
Org. Sharpening angle:
About 15°a side
Distal taper:
Almost no/Slightly/Quite/Very

Tsunehisa - Aus10 Damascus 180mm Gyuto

$185.00

About the maker and brand

Tsunehisa　恒久

Tsunehisa is a well-known brand amongst Japanese knife enthusiasts for quality knives and value for money. Its knives are crafted by highly skilled makers in various regions across Japan using well established Japanese steels for kitchen knives. They are harder than many mainstream kitchen knives and capable of holding the sharper edge longer.

What is

Gyuto 牛刀 is one of the four types of multi-purpose Japanese kitchen knives; Santoku, Bunka, Gyuto, and Kiritsuke. It is typically available in lengths of 180mm, 210mm, and 240mm, so it is basically longer in length and slightly narrower in height than Santoku knives. It is the Japanese version of the Western chef's knives. Gyuto knives are particularly suitable for professional chef alike, but domestic cooks can also take the advantage of the length and weight of the Gyutos.

Gyuto/Chef knife?

Aus-10 Steel?

Aus-10 is a popular stainless steel developed for knives by Aichi Steel in Japan and is a great introductory steel to Japanese knives. It is not quite as hard as VG10 or Ginsan stainless steels and is leaning towards the tough or soft type, basically meaning more durable, so is less prone to chipping damage.

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Every knife is tested for edge sharpness. If we are not satisfied, we sharpen it.

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