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Shibata  |  SKU: TNHS_A10DA_STEAK_BLU

Tsunehisa AUS10 Damascus Steak Knife Blue

$1,935.00 $2,264.00
Tax included Shipping calculated at checkout.
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.
    Discover the exceptional Tsunehisa AUS10 Damascus Steak Knife Blue, a premium Japanese kitchen knife designed for precision cutting. This professional-grade steak knife features a stunning blue Damascus pattern and is crafted from high-performance AUS-10 Japanese stainless steel, offering superior edge retention and corrosion resistance. With an 85mm blade length and comfortable Western-style Pakka wood handle, this Japanese kitchen knife provides the perfect balance for effortless steak cutting. The double bevel edge ensures easy maintenance and sharpening, while the professional curved petty knife design allows for smooth carving motions. Experience the quality of authentic Japanese kitchen knife craftsmanship that combines beauty with exceptional functionality. Each knife is meticulously crafted to deliver outstanding performance for your culinary needs.

    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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