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Tsunehisa  |  SKU: TNHS_A8TS_SA16_BRN

Tsunehisa AUS8 Tsuchime Santoku 180 mm Brown Western Handle

$3,448.00

Add a saya or K&S Knife Roll to receive $20 bundle discount!

Detailed Specifications
Line Tsunehisa AUS8 Tsuchime Western Handle
Profile Santoku
Bevel Type Double Bevel
Weight 169 g        5.96 oz
Edge Length 188 mm   .7.4 inch
Heel Height 46 mm     .1.81 inch
Width @ Spine 2.0 mm     0.08 inch
Width @ Mid 1.8 mm     0.07 inch
Width @ 1cm from Tip 1.0 mm     0.04 inch
Steel AUS-8 | Stainless
Blade Construction Sanmai - Stainless Clad
Hardness (HRC) 57 - 59
Surface Finish Tsuchime
Handle Western Pakka Wood with Bolster
Region Fukuyama
Best for
  • First-timers
  • Students
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    • Free shipping for knives over AU$200 Australia wide.
    • World-wide shipping via DHL Express, 3 to 5 days.


    The blade of this Tsunehisa combines Tsuchime with a sandblasted Kasumi finish, a wave shaped mask is used at the Shinogi line to create a visually interesting pattern at the junction between the surface of the blade and the bevel. The full tang design has a metal bolster and although there are small gaps between the metal parts, the bolster, handle scale and the blade are all polished very well for a pleasing look and grip.

    AUS-8 is commonly considered as a low budget steel and in many cases, it is not wrong, but it doesn’t necessarily mean it has a poor performance. The wear resistance is not as good as VG10 but in exchange, AUS-8 has noticeably better toughness. When getting a beginners oriented blade, this is something we do want to consider, many of the habits people built around European blades can result in chipping and breaking of the Japanese blade. Having a tougher steel that is more resistant to chipping can preserve the edge, avoiding the situation where the knife is immediately damaged after use. Although there is no numerical value about how much more beat this steel can take, I would feel more reassured when recommending this knife to a beginner or someone gifting to a friend.

    The grind is decent too on these blades, although it doesn’t have a fancy geometry, the relative low blade thickness still makes the knives cut relatively easily, there is some thickness behind the edge but not something that affects the cut, the only downside might be the relative flat bevel, which can create some sticking cutting into some denser food.

    This line would definitely be in the consideration when we recommend people a beginner knife, as the balance feature and performance is matched with a compelling price. In addition, the durable and western style full tang construction have a shape and balance that is close to a typical European knife, which makes switching into the Japanese awesomeness a bit easier for those who would like to dip their toes into this different world of cutting tools.

    Pros Cons
  • Budget friendly
  • Ideal for the household
  • Easy to look after
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  • Non-premium steel
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    Care Instruction
    1. Don't cut hard things! Japanese knives are brittle so bone hacking is a NO NO!
    2. Wash with neutral detergent after use, and wipe dry;
    3. Please don't wash knife with dishwasher, it will damage the wood handle;
    4. Be careful not to leave the knife close to a heat source for a long time;
    5. It is a lot more dangerous to cut with a blunt knife than a sharp knife!
    6. It is best to sharpen a Japanese knife regularly on a waterstone.

    Tsunehisa

    Tsunehisa isn’t tied to one workshop – it’s a celebration of all Japan’s great knife regions. Think Sakai’s laser-precision grinds, Tosa’s mastery of steels like Ginsan, and the distinct traditions of other forging hubs, all united under one brand. By pooling this regional expertise, Tsunehisa delivers exceptional handmade quality at surprisingly accessible prices.

    Each knife reflects thoughtful design and rigorous quality control by the Ironclad group (led by Shibata Takayuki). You get authentic techniques – hand-forging, perfect heat treats – paired with modern functionality and Japan's finest steels. Clean aesthetics ensure they look as good as they perform.

    Tsunehisa believes a great knife should be a lifelong companion. That’s why they combine serious performance with dedicated after-sales care, including sharpening support. It’s genuine Japanese craftsmanship, distilled for cooks who value both heritage and smart value.

    • Profile: Santoku

      The Santoku knife, embodying the meaning "three uses," is a cornerstone in Japanese kitchens, adept at slicing, dicing, and mincing. Esteemed for its versatility, it features a blade length typically between 15cm and 20cm (6 to 8 inches), catering to a wide array of culinary tasks. Distinguished by its less pointy tip compared to the Gyuto, the Santoku boasts a unique profile that contributes to its functionality and popularity. Its design is tailored to provide ease and efficiency in preparation, also because of its less aggressive prrofile, making it a preferred choice for home cooks.

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    • Steel: AUS-8

      AUS-8, often just called "molybdenum vanadium steel," is a Japanese stainless steel praised for its affordability, ease of sharpening, and excellent corrosion resistance. It's recommended for less experienced users due to its balanced properties. With added molybdenum and vanadium, AUS-8 offers enhanced strength, hardness, and durability, positioning it as an upper medium quality steel. It's comparable to 440 steel but stands out with better hardness and corrosion resistance. A proper cryogenic treatment further improves its edge retention and toughness, making AUS-8 a cost-effective choice for knife makers and users looking for quality and performance.

      Manufacturer:

      • Aichi, Japan

      Nature: Stainless

      Hardness: 57- 59

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    • Construction: Sanmai - Stainless Clad

      Sanmai(Three-Piece) is a common construction for double bevel knives where two pieces of softer cladding steel are forgewelded to each side of a harder core steel. The harder but more brittle core steel will form the hard cutting edge after heat treating, and the softer cladding will support the core to increase the overall strength of the blade.

      The soft cladding enables the thinning process to be a lot easier than a honyaki or monosteel construction. And in the case where the cladding steel are stainless in nature, it can offer protection for the carbon or semi-stainless cores against rusting and discoluoring.

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    • Finish: Tsuchime

      The "Tsuchime" finish in Japanese kitchen knives refers to a distinctive hammered texture on the blade's surface. This traditional technique not only adds a unique aesthetic appeal but also provides practical benefits, such as reducing drag and preventing food from sticking to the blade during slicing. It's a hallmark of craftsmanship that blends functionality with artistry, making each knife not only a tool but a piece of art.

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    • Handle Specs

      Profile: Western with bolster

      Material:

      • Pakka Wood

      Western Pakka Wood handle is the common choice for entery level knives, in some cases, they will be made with bolster that is welded to the blade. The Pakka wood created by laminate wood with resin, creating a dense material that can have layers of different color. Compared with natural timber, this engineered wood is harder and absorb less water, in addition, the low cost of production makes it ideal of grip of entry level knife.

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