Tsunehisa AUS10 Damascus Gyuto 240 mm Brown Handle

Tsunehisa AUS10 Damascus Gyuto 240 mm Brown HandleThe Tsunehisa AUS10 Damascus Gyuto 240 mm is a stainless clad chef's knife best fit for first timers and students transitioning from western cutlery. Finished by Takayuki Shibata in Fukuyama, this double bevel blade features an AUS 10 steel core with stainless damascus cladding and a mirror polish surface finish. The 248 mm edge length and thin geometry behind the edge suit general purpose kitchen tasks including mincing, slicing, and chopping

He already stopped accepting new vendors this year and Knives and Stones is proud to be his authorized exclusive dealer in Australia

It is able to produce a very high heat (about 1200 degrees) and maintain a steady heat release for serval hours

1mm spine at the heel tapering to 1

As an entry-level knife

Aogami #2 steel achieves 61–63 HRC and contains tungsten and chromium additions that improve toughness and edge retention while remaining responsive to sharpening

Edge length: 237mm

The powdered metallurgy process creates a uniform grain structure that supports a fine edge

best fit for first-timers and professional chefs seeking a stainless powder steel edge

Includes a plastic finger guard for added safety

offering reliable protection for your knives

Being a Chinese Australian living in Sydney

Seki City in Japan is ranked with Solingen in Germany and Sheffield in England