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Shibata  |  SKU: TNHS_A10DA_STEAK_BLU

Tsunehisa AUS10 Damascus Steak Knife Blue

$2,237.00
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 SG2 / R2 | Powdered Stainless
Blade Construction To Be Added
Hardness (HRC) 62 - 64
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: SG2 / R2

      SG2, also known as Super Gold 2 or R2 steel, is a high-end powdered tool steel by Takefu Special Steel, known for its excellent edge retention, wear resistance, and ability to achieve a hardness of up to 64 HRC. Identical to Kobelco Steel's R2, it's prized in premium knife making for its fine edge sharpness and durability. The powdered nature ensures uniform carbide distribution, enhancing toughness and reducing chipping risks. SG2/R2 is ideal for those seeking top performance and longevity in their cutting tools.

      Manufacturer:

      • Takefu Special Steel, Japan

      Nature: Stainless

      Hardness: 62- 64

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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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    Shibata

    Tsunehisa AUS10 Damascus Steak Knife Blue

    $2,237.00

    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. 


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