Tsunehisa Gyuto Damascus AUS-10 210mm (8.3″)

A visually striking knife that feels supremely light in your hand! Gyuto stands for “beef sword” in Japanese and was initially used to cut meat. Today, Gyuto, i.e., the Japanese answer to the European chef’s knife, is one of the most indispensable knives in a kitchen and can do just about everything, obviously also cut a large chunk of beef. The knife has a double-bevel blade and is suitable for both right- and left-handed users. It is also very thin and nimble, and thus unsuitable for cutting hard or frozen food or for boning.

The knife sports suminagashi finish, a classic Japanese technique used to create the impression of marbling on paper. In this case, it was used on steel and the result are unique knives with a swirling, marble-like look. 

There is not a chef or a cook that would not enjoy holding the octagonal handle of this light-weight and beautiful knife. The handle is made of a dark and sturdy rosewood and has a light brown pakka ferrule. 

The blade is made from stainless AUS-10 steel, which makes its maintenance a breeze. Do not wash it in a dishwasher, but rather wash it by hand, wipe with a dry cloth, and then store it in a saya or sheath or display it on a magnetic knife holder to revel in its looks.

Due to the choice of materials and precise final treatment of the blade by hand, the blade is simple to maintain, retains its edge for a very long time and is perfect for sharpening on water stones. 

Suitable for first-time buyers of a Japanese kitchen knife. It can also serve as a wonderful gift!

About Tsunehisa:
Tsunehisa knives are a brand that combines a variety of high-quality knives from various knife centers of Japan such as Tosa, Seki, and Sakai. Their philosophy is that each region has its own steel and different manufacturing processes. For example, Tosa is best known for its Ginsanko and Aus-8 steels, Seki is famous for making excellent blades from the V-Gold group of steels, and Sakai for its single beveled Honyaki knives.