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Tsunehisa Gyuto VG-1 240mm (9.5") [Rosewood-Cedar]

Tsunehisa Gyuto VG-1 240mm (9.5") [Rosewood-Cedar] - Image 2

Tsunehisa Gyuto VG-1 240mm (9.5") [Rosewood-Cedar] - Image 3

Tsunehisa Gyuto VG-1 240mm (9.5″) [Rosewood-Cedar]

Original price was: $195.00.Current price is: $97.99.

SKU: C2HHC 7308781518936 Categories: Gyuto [Chef's knife], Japanese Knives Tags: _knife, Add gift wrapping, Blade finish_migaki, Blade shape_gyuto, Geometry_double bevel, Handle material_maple, Handle material_rosewood, Handle type_Japanese Wa Handle, Lamination_monosteel, Saya_leather_gyuto240, Saya_plastic_large, Saya_wood_gyuto240, Size_240 mm, Steel type_stainless steel, Steel_VG-1, Use for_multi-purpose

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Description
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We are very happy to be able to introduce this new line to Japanese knives aficionados across the world! The minimalism and subtlety of design is what first drew us to this collection forged in Tsunehisa smithy.

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

BLADE SHAPE:
Gyuto knife is a Japanese version of traditional European Chef knife. This 240mm (9.5″) Gyuto blade is among the thinnest we have in our range. The knife has an immaculate “out of the box” sharpness, laser-thin spine of the blade, good balance and offers a lightweight feeling while in use.

STEEL:
VG-1 steel is synonymous with efficiency and durability and is extremely easy to maintain as the blade is completely stainless.

LAMINATION:
Unlike other knives, this knife is not laminated and is made entirely of one steel, being of so-called “monosteel” construction.

GEOMETRY:
It has a double bevel (symmetrical) blade.

BLADE FINISH:
The blade is minimalistic with a polished surface and an engraved signature by the master on the right side.

HANDLE:
The handle (traditional Japanese Wa) is oval and smooth, with no discernible transition between the rosewood and maple wood. It’s suitable for both left- and right-handed users.

Where the blade meets the handle, you may notice a special feature called Machi spacing. This is a small gap between the lower part of the blade and the handle, which can be seen mostly in Yanagiba knives. It is a feature that pays tribute to Japanese swords and is typical mostly in the work of blacksmiths located in and around the Tokyo area. So don’t worry, it is not a flaw in assembly of the blade and the handle, but rather a homage to Japanese forging tradition that could be displayed on a magnet right there on your kitchen wall. 🙂

BLACKSMITH:
Tsunehisa knives are a brand that combines a variety of high quality knives from different knife centers in 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 known for its Ginsanko and Aus-8 steels, Seki is famous for producing excellent blades from the V-Gold steel group, and Sakai for its single-edged Honyaki knives.