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.
Location: Tosa, Japan
Construction: Roll Forged, San Mai
Edge Steel: AS Carbon Steel
Edge Grind: Double Bevel, Even (See Choil Shot)
Handle: Oval / Cherry Wood
Engraving: Laser Engraved
Weight: 6.2 oz/176g
Blade Length: 245 mm
Overall Length: 390 mm
Spine Thickness at Heel: 2 mm
Blade Height at Heel: 48mm