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Tsunehisa AUS-10 Nawame Tsuchime Santoku 165mm - Ebony

$229.00 AUD

Knife Specifications

We strive to provide accurate measurements and photographs of our products. However, due to the handmade nature of many items slight variations may occur.

Style

Santoku

Blade Material

AUS10 Core, Stainless Tsuchime Clad

Handle Material

Octagon Sandalwood w/Resin Sapcer

Bevel

Double Bevel

Maintenance Level

Low

Edge Length

167mm

Overall Length

310mm

Spine Thickness

2.4mm/2.2mm

Blade Height

48mm

Weight

146g

HRC

~59-60

An In depth look

Blade Type

The Santoku knife, a classic in Japanese kitchens, translates to "three virtues," symbolizing its proficiency in slicing, dicing, and mincing. With a shorter, versatile blade and a balanced design, it's ideal for a range of tasks, from cutting meat to chopping vegetables, making it a beloved all-purpose tool.

Steel Type

Japanese AUS-10 steel is a high-quality stainless steel renowned for its balance of toughness and durability while still holding a good edge. It is on the softer side of most Japanese Stainless Steels, slightly softer than VG10 or Ginsan. Enriched with vanadium, it achieves a superior durability, making it ideal for crafting durable, sharp knives that withstand rigorous use.

Care Information

Japanese chef knives, celebrated for their exceptional quality, do require a bit more attention than standard kitchen knives. But fear not, their maintenance is straightforward and rewarding.

Caring for your Japanese chef knife involves a few key practices. Regular, gentle cleaning is essential; wash it by hand with mild soap and water after each use, and thoroughly dry it to prevent any rust or corrosion. Avoid dishwashers as the harsh environment can damage the delicate blade. For carbon steel knives, a light coating of mineral oil after cleaning helps to ward off rust.

Introducing

Tsunehisa

Tsunehisa is a collaborative brand that brings together the skills of artisans from Japan’s most renowned knifemaking regions — including Sakai, Tosa, and others — each known for their distinct forging traditions and steel expertise. By drawing on the strengths of each region, Tsunehisa knives offer an impressive balance of performance, consistency, and value.

From Tosa’s exceptional Ginsan stainless to Sakai’s mastery of carbon steels, every knife in the Tsunehisa range reflects thoughtful craftsmanship, clean finishing, and the use of Japan’s finest blade steels. Designed to be highly functional and accessible, Tsunehisa represents one of the most compelling value propositions in the world of handmade Japanese knives.

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