Crows Nest store now open from Friday to Tuesday, in store specials!

1 6
Shibata  |  SKU: TNHS_A10DA_STEAK_RED

Tsunehisa AUS10 Damascus Steak Knife Red

$2,363.00
Tax included Shipping calculated at checkout.
Detailed Specifications
Line Tsunehisa AUS 10 Tsuchime Damascus
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 Sanmai - Stainless Damascus Clad
Hardness (HRC) 58 - 60
Surface Finish Tsuchime
Handle Western Pakka Wood no Bolster
Region Fukuyama
Best for
  • First-timers
  • Students
    		•
    • 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 Red, a premium Japanese kitchen knife designed for precision and elegance. Crafted with high-grade AUS-10 Japanese stainless steel, this knife offers superior edge retention, toughness, and corrosion resistance, ensuring long-lasting sharpness. The stunning red Damascus pattern not only adds visual appeal but also reflects traditional Japanese craftsmanship. Featuring a comfortable Western-style Pakka Wood handle, this Japanese kitchen knife is perfectly balanced for effortless steak cutting. With an 85mm blade length and optimal weight distribution, it provides excellent control and smooth carving motion. Experience the perfect blend of traditional Japanese knife-making techniques and modern performance with this exquisite Japanese kitchen knife.

    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.

    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: 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.

      Slide for more >>

    • 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

      << Slide for more >>

    • 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

      << Slide for more

    Back to top