Tsunehisa | SKU: TNHS_ZA18DA_SU24

Tsunehisa ZA18 Damascus Sujihiki 240 mm Brown Western Handle

$6,376.00

Tax included Shipping calculated at checkout.

St Peters —
2 Bishop St Unit 2 St Peters NSW 2044
+61 2 8234 8818
Crows Nest —
107 West St, Crows Nest NSW 2065
Pickup only

Detailed Specifications

Line	Tsunehisa VG10 Damascus
Profile	Sujihiki / Slicer
Bevel Type	Double Bevel
Weight	180 g 6.35 oz
Edge Length	244 mm .9.61 inch
Heel Height	33 mm .1.3 inch
Width @ Spine	2.0 mm 0.08 inch
Width @ Mid	2.0 mm 0.08 inch
Width @ 1cm from Tip	1.0 mm 0.04 inch
Steel	ZA-18 \| Stainless
Blade Construction	Sanmai - Stainless Damascus Clad
Hardness (HRC)	60 - 62
Surface Finish	Mirror Polish
Handle	Western Pakka Wood with Bolster
Region	Fukuyama
Best for	Household Gift buyers Pro chefs

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

The Tsunehisa ZA18 Damascus Sujihiki 240 mm is a double-bevel stainless slicer with a brown Western handle, best fit for users requiring a dedicated protein carving knife finished by Takayuki Shibata. This 240 mm blade features ZA-18 steel hardened to 60–62 HRC and employs san-mai stainless Damascus clad construction with a mirror polish surface finish. The slim profile reduces surface contact during slicing tasks, facilitating thin carving of proteins and portioning large cuts with reduced friction.

ZA-18 is a stainless steel manufactured by Aichi Steel that offers corrosion resistance and edge stability suitable for professional or home kitchens. The blade measures 244 mm in edge length with a 33 mm heel height, 2.0 mm spine thickness at the heel and mid-section, and tapers to 1.0 mm at the tip. Weighing 180 g, this Sujihiki pairs its specific geometry with a Western handle configuration. Tsunehisa sources blades from specialist workshops across Japanese forging regions and applies consistent finishing standards to each piece.

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.

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: Sujihiki

Slicer
The Sujihiki, also known as Sujibiki, stands out as a Japanese slicing knife, characterized by a thinner and sharper edge than those found in Western kitchens. Its long blade is ideally crafted for the artful, thin carving of proteins and for slicing terrines and patés with finesse. Blade lengths span from 210mm to 300mm (8.3 to 12 inches), with 240mm and 270mm being particularly favored for their balanced cutting length and agility. When used for their intended purpose Sujihiki has a significant advantage: the slimmer blade will have less surface contact with the soft protein, and lead to reduced frictions during the cut compare to Gyuto as this type of food would "grip" the blade from pushing forward. In addition, the generally flat profile of Sujihiki is a perfect match for slicing tasks, when paired with a carbon steel core, they are some of the best tools for portioning large piece of meat, they can also act as the perfect melon cutter occationaly.
Slide for more >>
Steel: ZA-18
ZA-18 steel is a premium Japanese stainless knife steel developed by Aichi Steel, designed for high-end kitchen knives. Known for its fine grain structure, ZA-18 delivers exceptional sharpness, superior edge retention, and improved toughness compared to VG10.

With high carbon content for hardness (typically 60–62 HRC) and added chromium, molybdenum, and vanadium, ZA-18 offers excellent corrosion resistance, wear resistance, and edge stability. This makes it ideal for demanding professional kitchens and serious home cooks.

Popular in Japanese chef knives, ZA-18 steel provides a perfect balance of durability, long-lasting sharpness, and easy maintenance, making it a top choice for those seeking reliable, high-performance kitchen knives.
Manufacturer:
- Aichi, Japan
Nature: Stainless
Hardness: 60- 62
<< Slide for more >>
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.
<< Slide for more

Liquid error (sections/product-recommendations line 9): Could not find asset snippets/kns-product-recs.liquid

Tsunehisa ZA18 Damascus Sujihiki 240 mm Brown Western Handle

Availability

Detailed Specifications

Tsunehisa

Profile: Sujihiki

Steel: ZA-18

Handle Specs

Tsunehisa ZA18 Damascus Sujihiki 240 mm Brown Western Handle

Visit Us In Person

St Peters

Crows Nest

Canberra

Footer links