Tsunehisa Gyuto AUS-10 Nawame Damascus 210mm (8.3")

Tsunehisa Gyuto AUS-10 Nawame Damascus 210mm is a versatile Japanese kitchen knife suitable for a wide range of cutting techniques—from chopping vegetables to longer slicing motions used for preparing meat and raw fish. Effortless to maintain, holds a razor-sharp edge, and sharpens easily on whetstones. Whether you’re new to Japanese knives or a seasoned cook, this Gyuto delivers precision, balance, and effortless control. 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: The blade is made from stainless AUS-10 steel, which makes its maintenance a breeze. Do not wash it in a dishwasher, but rather wash it by hand, wipe with a dry cloth, and then store it in a saya or sheath or display it on a magnetic knife holder to revel in its looks. LAMINATION: The hard AUS-10 steel core is clad in softer stainless steel using the traditional san-mai technique. This method enhances durability and protects the core from external stresses and chipping. BLADE FINISH: The blade combines a refined damascus pattern with a hand-forged tsuchime finish, which gives the knife a distinctive texture and depth. The tsuchime pattern on the blade is designed in a rope or sailor's knot motif, reminiscent of intertwined threads. The term nawame (縄目) literally means “rope mark” or “rope imprint” in Japanese. In the context of knives, it refers to a pattern that resembles twisted rope or knots, traditionally associated with maritime and craft symbolism. The nawame pattern is not only a visual accent but also a functional finish, as it reduces food adhesion and improves the cutting process. The texture gives the blade a distinctive character and subtle three-dimensionality. HANDLE: The knife features an octagonal Japanese (Wa) style handle made out of ebony wood. The octagon shape of the handle provides a comfortable and secure grip, allowing for precise control during use. BLACKSMITH: Tsunehisa is a curated brand that brings together high-quality knives from Japan’s top smithing regions—Tosa, Seki, and Sakai. Each area specializes in distinct steels and techniques: Tosa is known for Ginsanko and AUS-8; Seki for the V-Gold series; and Sakai for its traditional single-bevel Honyaki knives.