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Tsunehisa  |  SKU: TNHS-G3NWM-GY210

Tsunehisa Ginsan Nawame Gyuto 210mm

$6,779.00

Add a saya or K&S Knife Roll to receive $20 bundle discount!

Detailed Specifications
Line Tsunehisa Nawame Ginsan Tsuchime Damascus
Profile Gyuto / Chefs Knife
Bevel Type Double Bevel
Weight 149 g | 5.3 oz
Edge Length 215 mm | 8 15/32″
Heel Height 46 mm | 1 13/16″
Width @ Spine 1.9 mm | 5/64″
Width @ Mid 1.9 mm | 5/64″
Width @ 1cm from Tip 1.0 mm | 3/64″
Steel Ginsan / Silver #3 | Stainless
Blade Construction Sanmai - Stainless Damascus Clad
Hardness (HRC) 60 - 62
Surface Finish Tsuchime
Handle Burnt Kashi Octagonal
Region Fukuyama
Best for
  • First-timers
  • Students
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    • Free shipping for knives over AU$200 Australia wide.
    • World-wide shipping via DHL Express, 3 to 5 days.


    Tsunehisa’s Nawame(縄目, Rope Pattern) is the brand’s new attempt to bring more interesting textures to the affordable knife’s range. The highlight of the line would be the new pattern that’s imprinted on the surface of the knife, which leads to a unique aesthetic when combined with the dense nickel Damascus layers in the cladding. It is a refreshing look in the entry level market as there is just an abundance of Tsuchime Damascus that looks more or less the same.

    The Nawame currently comes in AUS10 and Ginsan versions, both are fairly common stainless steels of this range, with the AUS10 having potentially higher wear resistance and Ginsan would be easier to sharpen. Upon this solid foundation is a fairly decent geometry, the test cutting tells us this is a blade with average thickness which has some resistance when cutting into denser food, but the following geometry have a pretty positive release on the thin slice of potatoes that I can hardly make the thin slice to stick on the blade. The strategy is very similar to Hatsukokoro’s Hikari: thin blade at spine, slightly more thickness behind the edge to create a stronger food release and avoid friction from sticking. The additional benefit is a relatively stronger edge which is friendly for entry level users.

    The pattern is a very interesting feature to talk about, depending on the size of the knife, there can be multiple ropes laid over the blade, each rope when inspected closely, is formed by smaller strands, and inside the strands are smaller strings. This twine rope is complicated in design, but the visual aesthetic is rather pleasing, the repeating patterns forming a texture that extends across the blade. If you look closely, the Damascus pattern carries the pattern over, so the texture flows all the way towards the cladding line. To achieve this, the knife has to be rolled with the textured roller, creating the indentation and causing the deformation in the Damascus patterns before the blade gets stamped and sharpened.

    As basic as this line is priced at, I can still see the design effort and tooling that the manufacturer put into this line. For enthusiasts who have been around these knives for a long time, these special Tsuchime patterns used to be a specialty from Echizen makers like Yu Kurosaki or Yoshimi Kato. Although this isn’t a fair comparison, it is great to see this sweet and characterful feature can make its way to the entry level market.

    Pros Cons
  • Great artistic
  • Budget friendly
  • Ideal for the household
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  • On the thicker side
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    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: Gyuto

      Chefs Knife

      A Japanese chef's knife is known as a gyuto (牛刀 ぎゅうとう） gyūtō?), literally meaning 'beef knife'. Its blade resembles a flatter version of a French chef's knife. Japanese cutlery is known for sharpness due to its acute blade geometry, and the hardness of the steel used, sometimes exceeding 60 HRC on the Rockwell Scale A typical western chef's knife may be sharpened to an edge angle of 20-22°, while a Japanese gyuto generally has a sharper edge angle of 15-18° (or even lower), which requires a harder, more brittle grade of steel. In recent years Japanese gyuto have gained in popularity with western chefs.

      A modern chef's knife is a multi-purpose knife designed to perform well at many differing kitchen tasks, rather than excelling at any one in particular. It can be used for mincing, slicing, and chopping vegetables, slicing meat, and disjointing large cuts.

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    • Steel: Ginsan / Silver #3

      Ginsan steel, also known as Silver 3 or G3 steel, is a type of stainless steel used in high-quality kitchen knives. It is appreciated for its ability to offer the traditional feel and sharpness of carbon steel while providing the corrosion resistance of stainless steel. Ginsan steel contains a moderate amount of carbon, chromium, and other alloying elements that ensure a good balance between edge retention and ease of sharpening. This steel is particularly favored for its fine grain structure, which allows for a very sharp edge, and its resistance to rust makes it a popular choice among professional chefs and home cooks who seek the performance of carbon steel without the maintenance challenges. Ginsan steel knives are known for their durability, ease of care, and excellent cutting performance, making them a preferred option for those looking for high-quality stainless steel cutlery.

      Manufacturer:

      • Hitachi Special Steel, Japan

      Nature: Stainless

      Hardness: 60- 62

      << Slide for more >>

    • Construction: Sanmai - Stainless Damascus 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.

      Damascus Sanmai utilize damascus steel as the cladding material for the Sanmai construction, which adds aesthetic feature to the blade. On the Kitchen knives with stainless core steel, the damascus cladding will be stainless, this means they will also protect the carbon/semi-stainless core from rusting/discolouration.

      The soft cladding enables the thinning process to be a lot easier than a honyaki or monosteel construction. However, when the cladding is made of damascus, whether etched, polished or mirror polished, the thinning process will take a toll on the cladding, meaning the damascus won't look the same as when it was taken out of the box.

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    • Finish: Tsuchime

      The "Tsuchime" finish in Japanese kitchen knives refers to a distinctive hammered texture on the blade's surface. This traditional technique not only adds a unique aesthetic appeal but also provides practical benefits, such as reducing drag and preventing food from sticking to the blade during slicing. It's a hallmark of craftsmanship that blends functionality with artistry, making each knife not only a tool but a piece of art.

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    • Handle Specs

      Profile: Octagonal WA

      Material:

      • Kashi - Japanese Oak

      This handle utilizes premium Kashi (Japanese White Oak) as its foundation. In this variation, one half of the handle undergoes a controlled charring process.

      This technique transforms the wood's appearance: the burnt section develops a deep, rich hue and pronounced texture, creating a striking visual contrast against the untouched, warm-toned Kashi on the other half. The charring process can also accentuate the wood's inherent medullary ray figuring, adding further depth and complexity.

      Despite the dramatic visual effect, the core stability and durability characteristic of Kashi remain. The charred surface provides a unique tactile quality while maintaining the material's inherent resilience. This treatment results in a handle offering both bold visual distinction and the reliable performance expected of Japanese white oak.

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