Tsunehisa | SKU: TNHS_ASTSKU_PT150

Tsunehisa AS Kurouchi Tsuchime Petty 150mm

$3,892.00 $4,578.00

IMPORTANT: Carbon steel knives can rust or patina quickly if not cared for properly. They require regular cleaning, drying, and oiling. If you are unfamiliar with carbon steel maintenance, we recommend choosing a stainless steel option instead.

St Peters (Online/Showroom) —
2 Bishop St Unit 2 St Peters NSW 2044
+61 2 8234 8818
Crows Nest (Storefront) —
107 West St, Crows Nest NSW 2065
Pickup only

Detailed Specifications

Line	Tsunehisa AS Kurouchi Tsuchime Stainless Clad
Profile	Petty / Utility, Paring
Bevel Type	Double Bevel
Weight	91 g \| 3.2 oz
Edge Length	152 mm \| 5 63/64″
Heel Height	30 mm \| 1 3/16″
Width @ Heel	1.8 mm \| 5/64″
Width @ Mid	1.7 mm \| 1/16″
Width @ 1cm from Tip	0.8 mm \| 1/32″
Steel	Blue Super / Aogami Super \| Carbon
Blade Construction	Sanmai - Stainless Clad
Hardness (HRC)	62 - 65
Surface Finish	Kurouchi Tsuchime
Handle	Octagonal Ebony
Region	Fukuyama
Best for	Pro chefs First-timers

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

For anyone curious about carbon steel but hesitant about the maintenance commitment, the Tsunehisa AS Kurouchi Tsuchime line makes a very accessible entry point. The stainless cladding keeps the majority of the blade protected, leaving only the exposed Aogami Super (Blue Super) edge to look after — a quick wipe-down after use goes a long way, and it's a good habit to build if you're new to carbon steel. The edge will develop a patina over time, which is normal and actually helps stabilise the steel's reactivity once it settles in.

The steel itself is Aogami Super, the highest performing of Hitachi's carbon steel lineup in terms of edge retention. It takes a very sharp, aggressive edge that stainless steels at this price range simply can't match, and holds it well through extended use. The trade-off, as always with carbon steel, is that the exposed edge needs attention — but the stainless cladding makes that trade-off much more manageable than a fully reactive iron-clad knife would.

The geometry is honest about its priorities. The flat primary bevel does produce a noticeable change in angle at the Shinogi line where it meets the Kurouchi Tsuchime finished Hira — this transition does useful work in encouraging food to peel away from the surface as the slice reaches it. There is some thickness behind the edge, which means the knife isn't the smoothest to enter dense produce, but in exchange the edge has decent strength against minor misuse — a reassuring quality for users still building their knife habits. The spine sits at around 2mm above the heel, keeping wedging in denser food to a reasonable level.

The Kurouchi Tsuchime finish gives this line a classic forged Japanese knife aesthetic — textured, characterful and unpretentious. At this price point, with Aogami Super steel and stainless cladding, it competes well against similarly priced carbon steel lines and offers a more distinctive look than many alternatives in the same bracket. A solid first carbon steel knife, and a genuine workhorse for professionals who already know what they're after.

Pros	Cons
Great for professionals Thin behind the edge Ideal entry point to Japanese knives	Prone to rust

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.
Oil the (carbon) knife if storing for an extended period of time to prevent rust.

Tsunehisa

Tsunehisa — Japan's Regions, One Brand

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.

Forget choosing between Japan's legendary knife-making regions. Tsunehisa brings them all to your kitchen. This innovative brand acts as a curator, sourcing blades from specialist workshops across Sakai, Tosa, and other iconic forging centers – each area contributing its centuries-old expertise. Sakai brings its peerless precision and mastery of carbon steels; Tosa counters with exceptional stainless like the coveted Ginsan (Silver #3); other regions add their own unique forging signatures. This collaborative approach is Tsunehisa’s superpower: harnessing diverse, hyper-specialized skills to create knives offering incredible value without compromising on authentic craftsmanship.

Under the stewardship of Shibata Takayuki's Ironclad group, Tsunehisa maintains a relentless focus on quality and thoughtful design. Experienced staff meticulously inspect every single knife – ensuring consistent geometry, flawless heat treatment, and perfect fit-and-finish before it ever leaves Japan. The result? Blades that feel substantial yet balanced, with grinds that glide through ingredients and steels that take and hold a devastating edge.

Aesthetics are clean, purposeful, and timeless. You won’t find unnecessary ornamentation, but rather a focus on elegant lines, comfortable wa (Japanese) or yo (Western) handles, and finishes that highlight the beauty of the materials – whether it’s the subtle sheen of Ginsan, the rustic charm of kurouchi, or the mesmerizing layers of Damascus cladding.

But Tsunehisa’s commitment extends far beyond the sale. They understand a true kitchen companion needs lifelong support. That’s why they emphasize robust after-sales service, offering maintenance guidance and professional sharpening options to keep your knife performing flawlessly for decades. It’s this combination – regional mastery, rigorous quality control, accessible pricing, and dedicated support – that makes Tsunehisa a standout choice. It’s not just a knife; it’s your gateway to experiencing the breadth and depth of Japan’s blade-making heritage, designed to become an indispensable, cherished part of your cooking journey.

“Not one workshop — a curated showcase of Japan's best knife regions, sharpened by Shibata.”

Est. 2015 | 平成27年

Known for Multi-region sourced knives, value-focused, finished by Takayuki Shibata

Petty

Utility, Paring

The Petty knife, a smaller Japanese utility knife, serves as an ideal tool for precision tasks such as peeling, trimming, and slicing fruits and vegetables. With a blade length ranging from 120mm to 180mm (4.7 to 7 inches), it stands out for its ability to handle detailed work like deveining shrimp or cutting garnishes. Its slightly longer and slimmer profile compared to the Western paring knife enhances its functionality for intricate tasks, making it a valuable addition to any kitchen toolkit.

Compare with

Blue Super / Aogami Super

—

2.25% 1.7% 1.1% 0.6% 0

1.45%

0.4%

2.25%

0.25%

0.15%

0.025%

0.004%

C — Carbon Cr — Chromium V — Vanadium W — Tungsten Mn — Manganese Si — Silicon P — Phosphorus S — Sulfur

Hardness 62–65 HRC

555759616365+

Steel

Blue Super / Aogami Super

Manufacturer
- Hitachi Special Steel, Japan
Nature Carbon
Hardness62–65 HRC

Aogami Super steel, also known as Blue Super Steel, is highly esteemed among Japanese carbon steels for its exceptional qualities. Produced by Hitachi Metals Ltd., this steel surpasses Blue Steel No.1 in its composition, featuring higher amounts of carbon and tungsten, with the addition of vanadium. Aogami Super is celebrated for its remarkable edge sharpness and superior edge retention capabilities. It can achieve high levels of hardness without becoming brittle, a characteristic that sets it apart and endears it to knife enthusiasts worldwide. The steel's enhanced carbon content enables it to maintain sharpness for extended periods, while the added chromium aids in rust resistance. A touch of vanadium increases its toughness, making it less prone to chipping. These attributes make Aogami Super one of the most revered high carbon steels globally, often described as a knife nerd's dream for its balance of hardness, durability, and maintenance ease.

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.

Finish

Kurouchi Tsuchime

The Kurouch Tsuchime is a combination of the raw, organic black finish and the characterful hammered Tsuchime finish. It is commonly seen as the Kurouchi finish will keep the original black scale of the billet unpolished after forging, the texture from the forging process will be also kept, allowing all kinds of patterns and indentations to be introduced to the blade. As a combination of Kurouchi and Tsuchime, this finish also inherents their benifits: reduce drag, help with food release and protect the steel from rusting. Over all Kurouchi Tsuchime is a practical and esthetically unique finish.

Handle

Octagonal Ebony

Profile Octagonal WA
Material
- Ebony

This handle, crafted from a single piece of ebony, exemplifies minimalist elegance and functional design. Its unique octagonal shape, featuring a subtle taper, offers a comfortable grip and a visually appealing geometric profile. The ebony wood, known for its deep, rich color and durability, has been meticulously milled from a single block, ensuring a seamless construction that highlights the wood's natural beauty and grain. The handle's surface has been highly polished, achieving a glossy finish that not only enhances the ebony's luxurious dark hue but also provides a smooth, tactile experience for the user. This design choice reflects a minimalist approach, focusing on simplicity, quality, and usability. The combination of the octagonal shape with the taper adds a modern twist to the classic material, making it a standout piece that blends traditional craftsmanship with contemporary aesthetics.

Frequently asked questions

Will a carbon steel knife rust, and how do I look after it?

Yes - carbon steels such as Aogami (Blue) and Shirogami (White) react with food, moisture, and acids. Left wet they can spot or rust, and with normal use they develop a grey-blue patina. That patina is expected and is part of owning a carbon-steel knife; it is not damage.

Care is simple once it becomes habit: hand-wash in warm water, never leave the knife soaking or sitting in a wet sink, and dry it thoroughly the moment you finish. Avoid the dishwasher entirely, and wipe the blade between tasks when you are cutting acidic foods like citrus, tomato, or onion.

If the knife will sit unused for a while, wipe a very thin film of food-safe camellia oil (or a neutral mineral oil) onto the blade before storing it. A light surface rust spot lifts easily with a rust eraser or a little Bar Keepers Friend; sustained neglect is the only thing to really avoid.

Carbon steel rewards this small amount of attention with a keener edge and easier sharpening than most stainless. If you would rather not think about maintenance at all, ask us about stainless or stainless-clad options instead.

✓ Verified by Knives and Stones · James Zhang · Reviewed 29 May 2026

Tsunehisa AS Kurouchi Tsuchime Petty 150mm

Availability

Detailed Specifications

Tsunehisa

Petty

Blue Super / Aogami Super Element Composition

Blue Super / Aogami Super

Sanmai - Stainless Clad

Kurouchi Tsuchime

Octagonal Ebony

Frequently asked questions

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Tsunehisa AS Kurouchi Tsuchime Petty 150mm

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Crows Nest

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