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*** Hello everyone, We are moving our home and office across country! All of our products will be shipped over in a container and is not set to arrive until the 14th of April. We are still accepting orders but please be advised that orders will not be shipped until the 16th of April. Thank you for continued support! ***
*** Hello everyone, We are moving our home and office across country! All of our products will be shipped over in a container and is not set to arrive until the 14th of April. We are still accepting orders but please be advised that orders will not be shipped until the 16th of April. Thank you for continued support! ***

Tsunehisa Aus 8 Migaki Gyuto 240mm

Sold out
Original price $114.00
Current price $94.00

Total Knife Length:

370mm 

Blade Length Tip to Heel:

240mm 

Blade Height:

51.2mm

Blade Width at spine:

2.3mm

Total Weight:

221 grams / 7.8 ounces

Steel Type:

Aus 8

Rockwell Hardness:

58-59

Handle Materials:

Black Pakkawood Yo/Western

 

This aus 8 line from Tsunehisa is a great no frills option for a young cook still learning or someone looking for a knife that can handle some tougher projects. The softer steel wont hold and edge as long as some of the harder carbons but sharpens easily and is less prone to chipping. This knife is a great choice for those prep projects that make you scared to use your high hardness Carbon knives.  

*The Gyuto or Chef Knife is considered by many to be the most important and diverse knife of all. This jack of all trades style knife can be used for all kinds of tasks including boneless meat or fish butchery, vegetable prep, cutting and slicing herbs, as a line knife and much more. Typically ranging in size from 180mm to 300mm the blade shape can vary from maker to maker but typically they will be somewhat flat towards the rear of the knife working up to a "belly" making it suitable for rocking or push cutting. If you can only have one knife this would be a top contender.*

Knife Care Tips

    • Never use this knife to cut through frozen foods, bones or other hard items. 
    • After use be sure to wash using warm water, dish soap and a soft non-abrasive cloth or sponge. 
    • Dry knife immediately after washing to avoid corrosion.
    • If storing for an extended period of time use a knife oil like the one found here https://thekniferoll.com/collections/sharpening-accessories/products/tsubaki-knife-oil
    • For edge maintenance and sharpening use whetstones, strops, or a fine ceramic honing rod. Avoid oil stones, diamond stones and steel rods
    • Some high carbon knives will need to be wiped  dry periodically during use if cutting highly acidic foods to avoid corrosion.