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Tsunehisa Ginsan Migaki Gyuto 240mm

$279.00 AUD

Specifications

Style: Gyuto
Blade Length: 240mm
Overall Length: 400mm
Weight: 180g
Blade Height @ Heel: 48mm
Bevel: Double Bevel
Spine Thickness @ Mid: 2mm
Blade Material: Ginsan Core, Migaki Soft Stainless Clad
Handle Material: Octagon Oak

 

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Blade Type

The Gyuto knife, a cornerstone of Japanese culinary tradition, is a versatile, all-purpose chef's knife. Its name, translating to "beef sword," reflects its proficiency in slicing meat and in more modern times vegetables. However, its slightly curved blade excels in chopping, dicing, and mincing, making it indispensable in any kitchen.

Steel Type

Japanese Ginsan steel, also known as Silver-3 or G3, is an underrated high-grade semi-stainless steel loved by many for being in the ‘goldilocks zone’ of knife steels. It holds a very respectable edge, but is effortless to sharpen. It is considered the semi-stainless version of White 2. It is the knife steel of choice for many home cooks and professional chefs alike.

Recommended Maintenance

Store it in a dry environment using magnetic strips, knife rolls, or sayas. Avoid hitting hard or frozen objects and twisting the blade while cutting. These knives are not dishwasher safe. Clean with hot water and a soft cloth, and dry immediately after use to prevent rust spots on the high carbon steel. For more information please read the blog below.

Introducing

Tsunehisa

Tsunehisa is a collaborative brand of makers from Sakai, Tosa, and other famous knifemaking regions of Japan. These knives draw on the expertise of each region in relation to their particular steel types. For example Tosa is known for their spectacular Ginsan, Sakai with carbon steels. The Tsunehisa brand represent exceptional value for money with fantastic fit and finish paired with the best knifemaking steels Japan has to offer.

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Learning Centre

Knife Care

This knife is made with a stainless steel and is easy going and low on maintenance. It has high chromium content, meaning it is generally considered safe to leave wet on the board for short periods of time. is still best practice to not leave this knife to air dry as it's stain-less not stain-none! Wipe down after washing the knife and store away from any sources of moisture.  

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Customer Reviews

Based on 5 reviews
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K
Konstantine Kvatadze

Tsunehisa Ginsan Migaki Gyuto 240mm

R
Robert Singleton
Amazing

So comfortable to use and cuts like a razor. It is enjoyable to use.

M
Marios Georgiades
Great entry level knife

Very beautifully done knife with a very sharp edge, good weight balance and nice comfortable handle. The stainless steel metal means less maintenance than other blades. Probably a good entry level knife at good price point for professional kitchen use but also good for home use for those that prefer a longer blade.

S
Stan Ley
Excellent knife experience

Beautiful knife, excellent knife edge. Ginsan steel classified as stainless. But somehow my knife developed patina after a week of using it. Not sure is that normal. Apart from that, this is a great knife I ever had so far. Thank chef edge.

S
Stan
Excellent knife experience

Beautiful knife, excellent knife edge. Ginsan steel classified as stainless. But somehow my knife developed patina after a week of using it. Not sure is that normal. Apart from that, this is a great knife I ever had so far. Thank chef edge.