This 240mm gyuto is built from AS, or Aogami Super, carrying the highest wear resistance and lowest toughness of the three Blue Paper steels. Edge holding is genuinely outstanding, and despite the hardness, AS remains easy to sharpen. It also carries the highest carbon and chromium content of the three alloys, giving it a slight edge in corrosion resistance, further reinforced here with a stainless steel cladding that protects the core from shock while staying softer and more ductile than the edge itself. The cladding wears a tsuchime, or hammered, finish that improves food release and adds real visual character.
The 240mm gyuto is one of the most popular sizes among home cooks and professionals alike - easy to handle and genuinely responsive in the cut. This one has a nicely flat spot transitioning from the heel into a subtle belly, finished with a finely crafted tip suited to a wide range of cutting styles. The oval cherry wood, or sakura, handle complements the blade in both looks and balance.
What Customers Are Saying: One reviewer who used this gyuto daily for six weeks calls out the quality of every component - the AS core for edge retention and ease of sharpening, the stainless cladding for rust resistance, and the cherry wood handle for resisting food stains. He reports excellent results on chicken breasts, cilantro, lemons, onions, summer sausage, and tomatoes, and loves how the AS edge develops a patina that contrasts nicely against the stainless cladding. A weekly touch-up on a loaded strop keeps the knife slicing effortlessly, and he considers it a knife that checks every box.
Care Instructions: AS is a reactive carbon steel at the edge. Wipe and dry the blade promptly after use and avoid leaving it in contact with acidic foods. Hand wash only. Apply a light coat of camellia oil for long-term storage.
The 240mm gyuto is one of the most popular sizes among home cooks and professionals alike - easy to handle and genuinely responsive in the cut. This one has a nicely flat spot transitioning from the heel into a subtle belly, finished with a finely crafted tip suited to a wide range of cutting styles. The oval cherry wood, or sakura, handle complements the blade in both looks and balance.
What Customers Are Saying: One reviewer who used this gyuto daily for six weeks calls out the quality of every component - the AS core for edge retention and ease of sharpening, the stainless cladding for rust resistance, and the cherry wood handle for resisting food stains. He reports excellent results on chicken breasts, cilantro, lemons, onions, summer sausage, and tomatoes, and loves how the AS edge develops a patina that contrasts nicely against the stainless cladding. A weekly touch-up on a loaded strop keeps the knife slicing effortlessly, and he considers it a knife that checks every box.
Care Instructions: AS is a reactive carbon steel at the edge. Wipe and dry the blade promptly after use and avoid leaving it in contact with acidic foods. Hand wash only. Apply a light coat of camellia oil for long-term storage.
- Brand: Tsunehisa
- Location: Tosa, Japan
- Construction: Roll Forged, San Mai
- Edge Steel: AS Carbon Steel (Aogami Super)
- Cladding: Stainless
- Edge Grind: Double Bevel, Even
- HRC: 63
- Finish: Tsuchime
- Handle: Oval Cherry Wood
- Engraving: Laser Engraved
- Weight: 6.2 oz (176 g)
- Blade Length: 245 mm
- Total Length: 390 mm
- Spine Thickness at Heel: 2 mm
- Blade Height: 48 mm
Reviews
1 review(s) WRITE A REVIEW (Reviews are subject to approval) Tsunehisa Sakura GyutoPosted By: Thomas J.
41 people found this review helpful
Great high quality components: AS core steel for edge retention and ease of sharpening; SS cladding resists rust; cherry wood handle resists food stains.
After using one of these knives daily for six weeks it appears the cut very well and way above price point.
Excellent for chicken breasts, cilantro, lemons, onions, summer sausage and tomatoes.
Love how they AS edge patinas and contrasts nicely with the SS cladding.
Weekly touch-up on a loaded strop keeps this knife slicing effortlessly.
IMO, this knife checks all the boxes!
41 people found this review helpful
Great high quality components: AS core steel for edge retention and ease of sharpening; SS cladding resists rust; cherry wood handle resists food stains.
After using one of these knives daily for six weeks it appears the cut very well and way above price point.
Excellent for chicken breasts, cilantro, lemons, onions, summer sausage and tomatoes.
Love how they AS edge patinas and contrasts nicely with the SS cladding.
Weekly touch-up on a loaded strop keeps this knife slicing effortlessly.
IMO, this knife checks all the boxes!
