The Tsunehisa 240mm gyuto featured here is made from AS, or Aogami Super. AS is one of our favorite steels for making knives, as it has the highest wear resistance and lowest toughness of the three Blue Paper steels. Edge holding is truly outstanding and it is also easy to sharpen.
AS contains the highest amount of carbon and chromium of the three alloys, which not only increases its hardness but also gives it a slight advantage over the others in terms of corrosion resistance. This is further enhanced with the addition of a stainless steel cladding. The cladding is somewhat softer or more ductile which protects the inner cutting core from shocks. This knife is given a tsuchime or hammered finish to both enhance its food release capabilities and fine aesthetics.
240mm gyutos are one of the most popular size for home chefs or pros alike. They are easy to handle and very responsive cutters. This knife has a fairly good flat spot from the heel transitioning into a subtle belly and a finely crafted tip. It is perfect for all styles of cutting.
The sakura style handle is made from cherry wood and it complements the blade both in looks and balance.Brand: Tsunehisa
Location: Tosa, Japan
Construction: Roll Forged, San Mai
Edge Steel: AS Carbon Steel
Cladding: Stainless
Edge Grind: Double Bevel, Even (See Choil Photo)
HRC: 63
Finish: Tsuchime
Handle: Oval Cherry Wood
Engraving: Laser Engraved
Weight: 6.2 oz (176 g)
Edge Length: 245 mm
Total Length: 390 mm
Spine Thickness at Heel: 2 mm
Blade Height: 48 mm
AS contains the highest amount of carbon and chromium of the three alloys, which not only increases its hardness but also gives it a slight advantage over the others in terms of corrosion resistance. This is further enhanced with the addition of a stainless steel cladding. The cladding is somewhat softer or more ductile which protects the inner cutting core from shocks. This knife is given a tsuchime or hammered finish to both enhance its food release capabilities and fine aesthetics.
240mm gyutos are one of the most popular size for home chefs or pros alike. They are easy to handle and very responsive cutters. This knife has a fairly good flat spot from the heel transitioning into a subtle belly and a finely crafted tip. It is perfect for all styles of cutting.
The sakura style handle is made from cherry wood and it complements the blade both in looks and balance.
Reviews
1 review(s) WRITE A REVIEW (Reviews are subject to approval) Tsunehisa Sakura GyutoPosted By: Thomas J.
7 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!
7 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!
