Tsunehisa Hamono is a sizable operation employing roughly 30 smiths, producing a wide variety of knives from some genuinely interesting steel choices. This gyuto is built from AUS-10, made by Aichi Steel in Tokai, Japan - part of a family of steels with high chromium content and varying carbon levels, with AUS-10 carrying the most carbon of the group. It is a genuinely good steel for kitchen knives.
The gyuto is a westernized version of the classic chef knife, a true jack-of-all-trades suited to virtually every task in the kitchen. The hammered Damascus cladding is enhanced with a finely finished octagonal oak handle, and the overall fit and finish hold up against knives priced considerably higher. This is a genuinely versatile gyuto that looks every bit as good as it performs.
Care Instructions: AUS-10 is a stainless steel - low maintenance and resistant to corrosion. Hand wash and dry after each use. Avoid the dishwasher, bones, and frozen foods. Sharpen on quality water stones as needed.
The gyuto is a westernized version of the classic chef knife, a true jack-of-all-trades suited to virtually every task in the kitchen. The hammered Damascus cladding is enhanced with a finely finished octagonal oak handle, and the overall fit and finish hold up against knives priced considerably higher. This is a genuinely versatile gyuto that looks every bit as good as it performs.
Care Instructions: AUS-10 is a stainless steel - low maintenance and resistant to corrosion. Hand wash and dry after each use. Avoid the dishwasher, bones, and frozen foods. Sharpen on quality water stones as needed.
- Maker: Tsunehisa
- Location: Tosa, Japan
- Construction: Hammer Forged, San Mai
- Edge Steel: AUS10
- Cladding: Stainless
- Finish: Hammered, Damascus, Mirror Polish
- Handle: Oak Octagonal
- Edge Grind: Even
- Weight: 5.0 oz (142 g)
- Blade Length: 215 mm
- Total Length: 355 mm
- Spine Thickness at Base: 2 mm
- Blade Height: 46 mm
