Tsunehisa

Tsunehisa - Ginsan Migaki 180mm Gyuto

Name: Tsunehisa - Ginsan Migaki 180mm Gyuto
Brand: Tsunehisa
Price: 205.00 AUD
Availability: InStock

$205.00

Purchasing as a gift?

Specifications

Blade Length:	180mm
Overall Length:	320mm
Blade Height:	42mm at heel
Spine Thickness:	3.4mm at heel
Weight:	140g
Steel Category:	Stainless Steel
Steel Type:	Ginsan (Silver 3)
Hardness:	60-62HRC
Construction:	Sanmai (Three Layers)
	Outer layers: softer stainless
Finish:	Migaki (Polished to satin)
Handle Type:	Japanese Wa handle
	Oak/Octagon
Made in	Japan

Our comment

The Tsunehisa Ginsan Migaki lines are great performer for their prices. It cuts superbly well. The reasonably thick spine allows this nice and gentle convexity and distal taper to be incorporated in the design. These features can assist in separating food especially in a forward/backward motion, so that the cutting edge keeps leading the way without getting stuck mid-way through. Excellent overall performance that is offered at a reasonable price range. The chamfered choil and spine are added bonus for pinch grip users for comfort. It would be your best friend for a long time.

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 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

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 10° per side
Distal taper:
Almost no/Slightly/Quite/Very

Tsunehisa - Ginsan Migaki 180mm Gyuto

$205.00

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/Chefs Knife?

Ginsan steel?

Ginsan 銀三 is a very popular stainless steel developed for knives by Hitachi Metals in Japan. It is often compared with its rival, VG10 that is equally reputable.

Free Shipping

For orders over $160 Australia wide.

Sharpness Guaranteed

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

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Wrapping Card

Tsunehisa - Ginsan Migaki 180mm Gyuto

Specifications

Tsunehisa - Ginsan Migaki 180mm Gyuto

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