Tsunehisa | 庫存單位： TNHS-G3MG-GY240

Tsunehisa Ginsan Migaki K-tip Gyuto 240mm

Name: Tsunehisa Ginsan Migaki K-tip Gyuto 240mm
Brand: Tsunehisa
SKU: TNHS-G3MG-GY240
Price: 7327.00 TWD
Availability: InStock

$7,327.00

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Detailed Specifications

Line	待補 - 不鏽鋼夾心
Profile	牛刀 / 主廚刀
Bevel Type	Double Bevel
Weight	180 g 6.35 oz
Edge Length	240 mm .9.45 inch
Heel Height	47 mm .1.85 inch
Width @ Spine	3.2 mm 0.13 inch
Width @ Mid	1.7 mm 0.07 inch
Width @ 1cm from Tip	0.8 mm 0.03 inch
Steel	銀三 / 銀紙三號 \| 不鏽鋼
Blade Construction	待補充
Hardness (HRC)	60 - 62
Surface Finish	待補充
Handle	八角柚木柄
Best for	待補

Free shipping for knives over AU$200 Australia wide.
World-wide shipping via DHL Express, 3 to 5 days.

The Tsunehisa Ginsan Migaki K-Tip Gyuto 240mm is a versatile, high-performance chef’s knife that blends traditional craftsmanship with modern stainless convenience. Made in Japan, it features a Ginsan (Silver 3) stainless steel core, prized for its fine grain, excellent sharpness, and ease of sharpening—often compared to carbon steel performance with added corrosion resistance.

The K-tip (kiritsuke-style) profile offers a flatter edge and a pointed tip, providing enhanced precision for push cuts, slicing, and detailed work. Finished in a clean migaki (polished) style, the blade highlights simplicity and refinement while reducing drag through food.

Lightweight with a thin grind, this gyuto delivers excellent cutting feel and control. Whether for professional chefs or serious home cooks, the Tsunehisa Ginsan K-tip gyuto is a well-balanced knife combining precision, performance, and everyday practicality.

Care Instruction

Don't cut hard things! Japanese knives are brittle so bone hacking is a NO NO!
Wash with neutral detergent after use, and wipe dry;
Please don't wash knife with dishwasher, it will damage the wood handle;
Be careful not to leave the knife close to a heat source for a long time;
It is a lot more dangerous to cut with a blunt knife than a sharp knife!
It is best to sharpen a Japanese knife regularly on a waterstone.

Profile: 牛刀

主廚刀
日本廚師刀被稱為牛刀（牛刀ぎゅうとう），字面意思是「牛肉刀」。其刀身類似法式廚師刀的較平直版本。日本刀具因刀刃角度銳利及鋼材硬度高（有時超過洛氏硬度60 HRC）而聞名。典型的西式廚師刀開刃角度為20-22°，而日本牛刀通常更銳利，為15-18°（甚至更低），因此需要更硬、更脆的鋼材。近年來，日本牛刀在西方廚師中日益受歡迎。

現代廚師刀是一把多功能刀，設計上能勝任各種廚房任務，而非專精於某一項。它可用於剁碎、切片、切菜、切肉及分割大塊肉。
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Steel: 銀三 / 銀紙三號
銀三鋼，又稱為Silver 3或G3鋼，是一種用於高級廚刀的不鏽鋼。它因能夠提供傳統碳鋼的手感與鋒利度，同時具備不鏽鋼的抗腐蝕性而備受推崇。銀三鋼含有適量的碳、鉻及其他合金元素，因此在保刃性與易於研磨之間取得良好平衡。這種鋼材特別受到青睞，因其細緻的晶粒結構能造就極為鋒利的刃口，加上耐鏽的特性，使其成為專業廚師與家庭料理愛好者追求碳鋼表現卻又不想承擔保養難題的熱門選擇。銀三鋼廚刀以耐用、易於保養及優異的切割性能著稱，是尋求高品質不鏽鋼刀具人士的首選。
Manufacturer:
- 日立特殊鋼，日本
Nature: 不鏽鋼
Hardness: 60- 62
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Handle Specs
Profile: 八角和柄
Material:
- 柚木
一體成型八角柚木手柄
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Tsunehisa Ginsan Migaki K-tip Gyuto 240mm

Detailed Specifications

Tsunehisa Ginsan Migaki K-tip Gyuto 240mm

Profile: 牛刀

Steel: 銀三 / 銀紙三號

Handle Specs

Tsunehisa Ginsan Migaki K-tip Gyuto 240mm

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