Tsunehisa SRS13 Damascus Gyuto 240mm - Black OakTsunehisa SRS13 Damascus Gyuto 240mm - Black OakTsunehisa SRS13 Damascus Gyuto 240mm - Black OakTsunehisa SRS13 Damascus Gyuto 240mm - Black OakTsunehisa SRS13 Damascus Gyuto 240mm - Black OakTsunehisa SRS13 Damascus Gyuto 240mm - Black OakTsunehisa SRS13 Damascus Gyuto 240mm - Black OakTsunehisa SRS13 Damascus Gyuto 240mm - Black OakTsunehisa SRS13 Damascus Gyuto 240mm - Black Oak
Tsunehisa SRS13 Damascus Gyuto 240mm - Black Oak
Tsunehisa SRS13 Damascus Gyuto 240mm - Black Oak
Tsunehisa SRS13 Damascus Gyuto 240mm - Black Oak
Tsunehisa SRS13 Damascus Gyuto 240mm - Black Oak
Tsunehisa SRS13 Damascus Gyuto 240mm - Black Oak
Tsunehisa SRS13 Damascus Gyuto 240mm - Black Oak
Tsunehisa SRS13 Damascus Gyuto 240mm - Black Oak
Tsunehisa SRS13 Damascus Gyuto 240mm - Black Oak
Tsunehisa SRS13 Damascus Gyuto 240mm - Black Oak
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Tsunehisa SRS13 Damascus Gyuto 240mm - Black Oak

$367.00 USD
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Tsunehisa SRS13 Damascus Gyuto 240mm - Black Oak
$367.00 USD
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Knife Specifications

Due to the handmade nature of many items, slight variations may occur.

Steel
SRS13 Powder Stainless Core, Stainless Damascus Clad
Hardness
64 HRC
54 Soft 67 Hard
Maintenance
Low, set and forget
1 / 5
How to care for this steel
Style
Gyuto
Blade Material
SRS13 Powder Stainless Core, Stainless Damascus Clad
Handle Material
Octagon Black Oak
Bevel
Double
Edge Length
244mm
Overall Length
388mm
Spine Thickness Heel/Mid
3mm/2.1mm
Blade Height @ Heel
46mm
gWeight
176g

An In Depth Look

Blade Type
Blade Type


The Gyuto is the do-it-all, general purpose chef's knife. If you are looking for an all-rounder that can handle daily veg and protein prep and portioning, this is the one! A 210mm edge length is the most common, but try a 240mm if you prefer larger knives.

Steel Type
Steel Type Read

SRS13 is considered one of the top-tier powdered stainless steels in Japanese knifemaking. It offers many of the benefits of carbon steel (very long edge retention, high hardness, excellent sharpness) without the maintenance concerns that come with reactive steels. It’ll hold an edge for a long time, even with regular use, and while it’s a bit more wear-resistant than simpler steels, it can still be brought back to sharpness on a whetstone without too much trouble.

Care Information
Care Information Read

Hand wash only, never put in a dishwasher. Dry immediately after washing. Store on a magnetic knife strip or in a saya. Sharpen on a whetstone when the blade dulls. Read our full maintenance guide for more information.

Forged In Fukuyama·Brand

Tsunehisa

Fukuyama, Hiroshima
Tsunehisa

Operating out of Fukuyama since 2015.

Coordinates
34.5°N · 133.4°E
Signature
Multi-region sourced value knives
Steels
Aogami #2VG-10Ginsan
Tsunehisa is a collaborative brand that brings together the skills of artisans from Japan’s most renowned knifemaking regions, including Sakai, Tosa, and others, each known for their distinct forging traditions and steel expertise. By drawing on the strengths of each region, Tsunehisa knives offer an impressive balance of performance, consistency, and value.

From Tosa’s exceptional Ginsan stainless to Sakai’s mastery of carbon steels, every knife in the Tsunehisa range reflects thoughtful craftsmanship, clean finishing, and the use of Japan’s finest blade steels. Designed to be highly functional and accessible, Tsunehisa represents one of the most compelling value propositions in the world of handmade Japanese knives.
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