The Tsunehisa SRS13 Western Gyuto
is a small chef knife at 185mm and can be used on all kinds of processing and preparations. It is sharpened with a 50/50 bevel. The blade height is just about 43mm, which is quite short compared to most gyuto
style blades. For those with small hands or a limited cutting area this is a wonderful balance.
The gyuto is constructed of SRS13 powdered metallurgy steel, an advanced steel capable of taking acute and highly refined edges ideal for making clean cuts. It also has great edge holding properties. The inner core is pre clad with a soft stainless layer in the san-mai style. These come to the maker as pre-laminated sheets which are then laser-cut to shape. The core SRS13 stainless steel is heat treated to 62+- Rockwell.
Even though these are mid-priced knives, the level of fit and finish is commendable, as are the nice profile and well executed grinds.
The handle on this series is a Western design featuring a lovely stainless bolster and scales that are crafted from black pakka wood, and attached to the tang with three stainless steel pins.
This is a very easy knife to recommend to anyone getting into Japanese blades who needs a compact yet powerful cutter.
Location: Tosa, Japan
Construction: Laser Cut, San Mai
Weight: 166g / 5.8oz
Blade Length: 184mm
Total Length: 300mm
Spine Thickness at Base: 2.04mm
Blade Height: 42.47mm
Edge Grind: Even (see choil photo)
Edge Steel: SRS13 Semi Stainless Steel
Cladding: Stainless Steel
Engraving: Hand Engraved