Tsunehisa Gyuto Ginsanko Nashiji 180mm (7.1")
Tsunehisa Gyuto Ginsanko Nashiji 180mm (7.1")
Tsunehisa Gyuto Ginsanko Nashiji 180mm (7.1")
Tsunehisa Gyuto Ginsanko Nashiji 180mm (7.1")

Tsunehisa

Tsunehisa Gyuto Ginsanko Nashiji 180mm (7.1")

160,00€

Only 0 left in stock

Best To Use

vegetablesmeatfish

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BLADE SHAPE:
Gyuto is the most versatile and useful blade shape in the modern kitchen. It has a wide profile for easy food transfer and tends to be fairly flat towards the heel, enabling easy and fast chopping on the cutting board. A pointed tip allows piercing and precise, delicate work. A slight curve between the tip and the midsection makes the belly great for rocking the blade back and forth when cutting. It can be used for cutting meat, fish and vegetables.

STEEL:
Hitachi's Silver III steel, also named Ginsan steel or Ginsanko, which was hardened to around 63 HRC. Due to its high content of Chromium (Cr), Ginsan steel will resist corrosion very well. Despite it being a stainless steel, it feels and behaves very similarly to carbon steels, due to its extremely pure composition. This also means it will sharpen very well and easily.

LAMINATION:
The core layer consisting of the harder Ginsan steel was sandwiched between two layers of softer steel. This technique is called san-mai and is used to protect the hard (but delicate) core from outside factors and physical impacts, which could lead to breakage.

GEOMETRY:
It has a double bevel (symmetrical) blade.

BLADE FINISH:
The blade features a Nashiji finish, which translates to "the skin of an (Asian) pear". It refers to the slightly matte surface of the upper part of the blade, which not only has aesthetic value but is also practical, since the uneven surface reduces the sticking of the food to the blade when slicing.

HANDLE:
This knife was fitted with a Western style (Yo) handle, made out of a combination of red and black pakka wood.

About Tsunehisa:

Tsunehisa knives are a brand that combines a variety of high-quality knives from various knife centers of Japan such as Tosa, Seki, and Sakai. Their philosophy is that each region has its own steel and different manufacturing processes. For example, Tosa is best known for its Ginsanko and Aus-8 steels, Seki is famous for making excellent blades from the V-Gold group of steels, and Sakai for its single beveled Honyaki knives.

Specifications:

Blade shape: Gyuto
Steel type: Ginsan (Silver III)
Hardness (HRC scale): 61-63
Overall length: 302mm (11.9")
Blade length:
180mm (7.1")
Blade height: 41mm (1.6")
Spine thickness: 2.0mm (0.08")
Weight: 150g (5.3 oz)
Handle length: 115mm (4.5")
Handle type / wood:
Japanese / Pakka
Blacksmith: Tsunehisa


Use & Care:

  • Handwash in warm water and towel dry
  • Use a sharpening stone (not a honing steel!) to sharpen your knife
  • Do not cut frozen foods and meat bones
  • Do not put the knife in a dishwasher
  • Read our comprehensive guide on proper Maintenance of Kitchen Knives.

Still doubting which type of Japanese knife should best fit your needs? We created a quick, 5-steps quiz to help you find the perfect knife based on your cooking skills and the type of food you prepare.

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