Tsunehisa | Gyuto 210mm | SLD | Red Pakka

Tsunehisa knives come from various blacksmiths and factories from around Japan. They make many different style blades made from a range of steels. High performing and affordable knives they are a great entry knife into the Japanese knife world.

The Japanese version of a western Chef’s Knife, based off of French chefs knives in the 1880’s it was designed for cutting meat, Gyuto translates to “Chef Knife”, and it is a versatile all round kitchen knife that can be used for rock or push cutting styles. Due to the harder steel used for the cutting edge, Japanese Gyuto’s generally have thinner blades than a western knife of the same size. 

SLD semi-stainless steel was originally designed by Hitachi for cutting other steels. It holds an edge as long as carbon steel but is much easier to care for. SLD isn't completely stainless and should be dried completely after use to avoid staining and rusting.