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Shibata  |  SKU: TNHS_A10DA_STEAK_RED

Tsunehisa AUS10 Damascus Steak Knife Red

$2,231.00
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Detailed Specifications
Line To Be Added - Stainless clad
Profile Steak / Steak knife
Bevel Type Double Bevel
Weight 65 g        2.29 oz
Edge Length 85 mm   .3.35 inch
Heel Height 16 mm     .0.63 inch
Width @ Spine 1.9 mm     0.07 inch
Width @ Mid 1.4 mm     0.06 inch
Width @ 1cm from Tip 0.7 mm     0.03 inch
Steel AUS-10 | Stainless
Blade Construction To Be Added
Hardness (HRC) 58 - 60
Surface Finish To Be Added
Handle Western Pakka Wood no Bolster
Best for
  • To Be Added
    		•
    • Free shipping for knives over AU$200 Australia wide.
    • World-wide shipping via DHL Express, 3 to 5 days.

    Elevate your steak nights with the Tsunehisa AUS-10 Damascus Steak Knife—where elegant design meets serious cutting performance. Forged in Japan, this knife features an AUS-10 stainless steel core renowned for its toughness, sharp edge retention, and rust resistance. It’s clad in multiple layers of striking Damascus steel, often with a hammered or mirror polish finish, giving each blade a unique, eye-catching pattern.

    Each knife is finely ground to a double-bevel edge (≈ 15° per side), creating a thin edge (~1.5-2.0 mm spine at the heel) that slices cleanly through steak without tearing.The handle is styled in Western fashion using high-quality materials like red or blue pakkawood, often full tang and triple-riveted, ensuring grip, balance, and durability. 



    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.

    • Profile: Steak

      Steak knife

      A steak knife is a dining utensil dedicated to cutting steak. Most consumer versions feature a serrated edge, which stays effective longer without sharpening but cannot be honed. In professional settings, however, steak knives often resemble a curved petty knife. This design facilitates a smooth carving motion. Crucially, these professional blades have a straight, sharp edge, making them maintainable and able to be sharpened to a precise, long-lasting keenness for superior performance.

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    • Steel: AUS-10

      AUS-10 is a high-grade Japanese stainless steel, superior to AUS-8, known for its excellent toughness, edge retention, and corrosion resistance. With a higher carbon content plus more molybdenum and vanadium, it offers increased hardness and wear resistance. Ideal for premium knives, AUS-10 provides a sharp, durable edge and is favored for its ability to balance high performance with ease of maintenance, making it a top choice for experienced users and quality-conscious manufacturers. It is slightly harder than AUS-8 due to its higher carbon content.

      Manufacturer:

      • Aichi, Japan

      Nature: Stainless

      Hardness: 58- 60

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    • Handle Specs

      Profile: Western without bolster

      Material:

      • Pakka Wood

      The most basic handle designed for mass production knives. Affordable and lightweight but still have decent durability thanks to the very stable resin infused wood firbre

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