Tsunehisa -Blue Super Kurouchi Nashiji 180mm Gyuto
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Our Comment
The Tsunehisa Blue Super Kurouchi Nashiji lines are a blazing sharp knife with a stunning and rustic look.
The Blue Super carbon steel maintains a fine, quality cutting edge for an extended period. Sandwiched with soft stainless steel layers, only the exposed core steel near the edge requires thorough drying and cleaning.
It is ideal for you if you are diving into the world of Japanese carbon steel knives.
Kiriha-grind knives, with the primary bevel extending partway down from the spine, tend to separate ingredients better than full-grind knives, especially when cutting flexible, starchy, juicy, or moist ingredients like meats, fish, potatoes and cucumbers.
- Edge retention:
Poor/Average/Good/Great/Excellent - Maintenance:
Low/Average/High
Specifications
| Blade Length: | 180mm |
| Overall Length: | 325mm |
| Blade Height: | 43mm at heel |
| Spine Thickness: | 2.1mm at heel |
| Weight: | 130g |
| Steel Category: | Carbon Steel |
| Steel Type: | Blue Super |
| Hardness: | 61-65HRC |
| Construction: | Sanmai (Three Layers) |
| Outer layers: softer stainless | |
| Finish: | Kurouchi (black forge scale) |
| Nashiji (Pear-skin) | |
| Kasumi (hazy) | |
| Handle Type: | Japanese wa handle |
| Rosewood Circle | |
| Made in | Japan |
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 and Use
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
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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
Gift Wrapping and Card
We offer gift wrapping for your purchase. You can also purchase a Hazuki Gift Card to let your recipient choose their own gift.
