{"title":"Tsunehisa Cutlery","description":"\u003cmeta charset=\"utf-8\"\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eTsunehisa is a brand that supply knives from a range of blacksmiths and forges from around Japan including Sakai, Tosa and Seki and as such the range of knives available under the Tsunehisa name features a wide range of steels, styles and finishes but each one has a high level of quality and finish in common.\u003c\/span\u003e\u003cbr\u003e","products":[{"product_id":"tsunehisa-vg10-brown-pakka-sujihiki-240mm","title":"Tsunehisa VG10 Brown Pakka Sujihiki Knife 240mm - Made in Japan 🇯🇵","description":"\u003ch2\u003eExperience the Japanese Slicing Knife in VG10 Damascus\u003c\/h2\u003e\u003cp\u003eThe Tsunehisa VG10 Brown Pakka Sujihiki 240mm is handmade in Echizen, Japan - a long, thin slicing blade with a VG10 core forged between two layers of damascus-patterned stainless steel, purpose-built for slicing fish, meat, and proteins in a single, clean pull-stroke.\u003c\/p\u003e\u003ch2\u003eThe Specs\u003c\/h2\u003e\u003cul\u003e\n\u003cli\u003eSteel: VG10 stainless core - San Mai (Suminagashi forged) - 61 HRC\u003c\/li\u003e\n\u003cli\u003eCladding: 2 layers damascus-patterned stainless steel\u003c\/li\u003e\n\u003cli\u003eFinish: Tsuchime (hammered) - reduces drag and food sticking\u003c\/li\u003e\n\u003cli\u003eBlade length: 240mm | Blade height: 35mm | Spine: 2.0mm | Weight: 136g\u003c\/li\u003e\n\u003cli\u003eEdge grind: Even 50\/50 double bevel\u003c\/li\u003e\n\u003cli\u003eHandle: Octagonal brown rosewood with black pakkawood bolster (Wa style)\u003c\/li\u003e\n\u003cli\u003eOrigin: Echizen, Japan\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch2\u003eThe Japanese Slicer\u003c\/h2\u003e\u003cp\u003eThe Sujihiki is Japan's answer to the Western slicing knife - long, narrow, and extremely thin, designed for the single pull-stroke that produces paper-thin slices of fish, meat, and proteins with no tearing and no lost juices. At 35mm blade height, it has significantly less surface contact than a gyuto, reducing drag through the cut. The VG10 core is forged between two layers of damascus-patterned steel using the Suminagashi technique, producing the distinctive flowing pattern visible on the blade flat. The tsuchime hammered finish further reduces sticking. Handmade in Echizen, Japan.\u003c\/p\u003e\u003ch2\u003eCare \u0026amp; Maintenance\u003c\/h2\u003e\u003cul\u003e\n\u003cli\u003eHand wash and dry - dishwasher not recommended\u003c\/li\u003e\n\u003cli\u003eSharpen on Japanese water stones - extremely thin blade, use care\u003c\/li\u003e\n\u003cli\u003eHone regularly with a ceramic or fine honing rod\u003c\/li\u003e\n\u003cli\u003eStore on a magnetic strip or in a knife block to protect the edge\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Chef \u0026 a knife","offers":[{"title":"Default Title","offer_id":39650146091086,"sku":"T V10 Sumi Tsutime Brown sujihiki240","price":209.0,"currency_code":"AUD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0261\/1819\/3230\/products\/image_312acb20-4afd-452e-b61e-c1312ce87830.jpg?v=1647692562"},{"product_id":"tsunehisa-vg10-brown-pakka-gyuto-240mm","title":"Tsunehisa VG10 Brown Pakka Gyuto Knife 240mm - Made in Japan 🇯🇵","description":"\u003ch2\u003eExperience VG10 Damascus at Its Most Accessible\u003c\/h2\u003e\u003cp\u003eThe Tsunehisa VG10 Brown Pakka Gyuto 240mm is handmade in Echizen, Japan - a long, thin gyuto with a VG10 core forged between two layers of damascus-patterned stainless steel, finished with a hammered tsuchime surface and an octagonal brown rosewood handle.\u003c\/p\u003e\u003ch2\u003eThe Specs\u003c\/h2\u003e\u003cul\u003e\n\u003cli\u003eSteel: VG10 stainless core - San Mai (Suminagashi forged) - 61 HRC\u003c\/li\u003e\n\u003cli\u003eCladding: 2 layers damascus-patterned stainless steel\u003c\/li\u003e\n\u003cli\u003eFinish: Tsuchime (hammered) - reduces drag and food sticking\u003c\/li\u003e\n\u003cli\u003eBlade length: 240mm | Blade height: 52mm | Spine: 2.0mm | Weight: 174g\u003c\/li\u003e\n\u003cli\u003eEdge grind: Even 50\/50 double bevel\u003c\/li\u003e\n\u003cli\u003eHandle: Octagonal brown rosewood with black pakkawood bolster (Wa style)\u003c\/li\u003e\n\u003cli\u003eOrigin: Echizen, Japan\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch2\u003eJapanese Forging at Its Finest\u003c\/h2\u003e\u003cp\u003eThe VG10 core is forged between two layers of softer damascus-patterned steel using the Suminagashi technique - a traditional Japanese forging method that produces the distinctive flowing pattern visible on the blade flat. The outer layers protect the core steel from damage and oxidation while the tsuchime hammered finish creates air pockets that reduce drag and prevent food from sticking. At 240mm, this blade covers the full length of large vegetables and proteins in fewer strokes. The octagonal rosewood handle sits naturally in the hand for extended prep sessions. Handmade in Echizen, Japan.\u003c\/p\u003e\u003ch2\u003eCare \u0026amp; Maintenance\u003c\/h2\u003e\u003cul\u003e\n\u003cli\u003eHand wash and dry - dishwasher not recommended\u003c\/li\u003e\n\u003cli\u003eSharpen on Japanese water stones\u003c\/li\u003e\n\u003cli\u003eHone regularly with a ceramic or fine honing rod\u003c\/li\u003e\n\u003cli\u003eStore on a magnetic strip or in a knife block to protect the edge\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Chef \u0026 a knife","offers":[{"title":"Default Title","offer_id":39650148909134,"sku":"T V10 Sumi Tsutime Brown gyuto240","price":240.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0261\/1819\/3230\/products\/image_d15b9023-4530-4358-b35a-636cb5c4f9fc.jpg?v=1647692425"},{"product_id":"tsunehisa-vg10-santoku-180mm-pakka","title":"Tsunehisa VG10 Santoku 180mm Brown Pakka Handle Made in Japan 🇯🇵","description":"\u003ch2\u003eExperience VG10 Stainless Steel in a Versatile Santoku with a Western-Style Brown Pakka Wood Handle\u003c\/h2\u003e\u003ch2\u003eThe Specs\u003c\/h2\u003e\u003cul\u003e\n\u003cli\u003eSteel: VG10 stainless steel core, stainless clad (San Mai)\u003c\/li\u003e\n\u003cli\u003eHardness: 61 HRC\u003c\/li\u003e\n\u003cli\u003eBlade length: 180mm\u003c\/li\u003e\n\u003cli\u003eEdge grind: Double-edged (50\/50)\u003c\/li\u003e\n\u003cli\u003eHandle: Western-style brown pakka wood handle\u003c\/li\u003e\n\u003cli\u003eOrigin: Echizen, Japan\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch2\u003eThe Santoku\u003c\/h2\u003e\u003cp\u003eVG10 is one of Japan's most respected stainless steels - a cobalt-enriched alloy that achieves 61 HRC hardness with excellent corrosion resistance and strong edge retention. Handmade in Echizen, Japan, this Tsunehisa santoku uses a San Mai construction with a VG10 core forged between two layers of softer stainless cladding. The santoku profile - flat edge, wide blade, rounded tip - is a Japanese all-rounder designed for meat, fish, and vegetables in equal measure. The name translates literally as three virtues. At 180mm it covers most daily prep tasks efficiently. The Western-style brown pakka wood handle makes this an accessible entry point for cooks transitioning to Japanese knives - familiar grip, Japanese blade performance. Not reactive - no special drying protocol required beyond standard care.\u003c\/p\u003e\u003ch2\u003eCare \u0026amp; Maintenance\u003c\/h2\u003e\u003cul\u003e\n\u003cli\u003eHand wash only - never dishwasher\u003c\/li\u003e\n\u003cli\u003eDry immediately after washing\u003c\/li\u003e\n\u003cli\u003eHone regularly on a ceramic or leather strop\u003c\/li\u003e\n\u003cli\u003eSharpen on Japanese water stones (1000\/3000 grit)\u003c\/li\u003e\n\u003cli\u003eStore on a magnetic strip or in a knife block\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Chef \u0026 a knife","offers":[{"title":"Default Title","offer_id":39650155233358,"sku":"T V10 Sumi Tsutine santoku180","price":194.0,"currency_code":"AUD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0261\/1819\/3230\/products\/image_264de0ba-661e-472b-b6b1-280231c46b8c.jpg?v=1647692654"},{"product_id":"tsunehisa-aogami-super-gyuto-210mm-brown-pakka","title":"Tsunehisa Aogami Super Gyuto Knife 210mm  Brown Pakka Wood Handle - Made in Japan 🇯🇵","description":"\u003ch2\u003eExperience Aogami Super - Japan's Most Revered Carbon Steel\u003c\/h2\u003e\n\u003cp\u003eThe Tsunehisa Aogami Super Gyuto 210mm is made in Japan from Aogami Super (Blue Super) steel - the highest grade of Hitachi's blue paper steel series, capable of achieving extreme hardness and holding a razor-sharp edge longer than almost any other carbon steel available.\u003c\/p\u003e\n\u003ch2\u003eThe Specs\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003eSteel: Aogami Super (Blue Super) carbon steel - 63 HRC\u003c\/li\u003e\n\u003cli\u003eFinish: Hammered tsuchime cladding - reduces drag and food sticking\u003c\/li\u003e\n\u003cli\u003eBlade length: 210mm | Blade height: 43.5mm | Spine: 2mm | Weight: 169g\u003c\/li\u003e\n\u003cli\u003eEdge grind: Even 50\/50 double bevel\u003c\/li\u003e\n\u003cli\u003eHandle: Brown pakkawood (Western Yo style), full tang\u003c\/li\u003e\n\u003cli\u003eNote: Reactive steel - wipe dry immediately after use\u003c\/li\u003e\n\u003cli\u003eOrigin: Japan\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003eThe Carbon Steel Difference\u003c\/h2\u003e\n\u003cp\u003eAogami Super is the pinnacle of Japanese carbon steel - it takes a keener edge than any stainless steel, holds that edge longer under hard use, and sharpens back to razor-sharp on Japanese water stones with minimal effort. The trade-off is reactivity - it will develop a patina with use and must be wiped dry after washing to prevent rust. For cooks who want the absolute best cutting performance and are willing to give their knife a little extra care, Aogami Super is the answer. The hammered tsuchime cladding reduces drag and prevents food from sticking to the flat. Made in Japan by Tsunehisa.\u003c\/p\u003e\n\u003ch2\u003eCare \u0026amp; Maintenance\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003eHand wash only - never dishwasher\u003c\/li\u003e\n\u003cli\u003eWipe dry immediately after use - reactive steel will rust if left wet\u003c\/li\u003e\n\u003cli\u003eA natural patina will develop with use - this is normal and protects the steel\u003c\/li\u003e\n\u003cli\u003eSharpen on Japanese water stones - takes an exceptional edge\u003c\/li\u003e\n\u003cli\u003eApply a light coat of food-safe oil if storing for extended periods\u003c\/li\u003e\n\u003cli\u003eStore on a magnetic strip or in a knife block to protect the edge\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Chef \u0026 a knife","offers":[{"title":"Default Title","offer_id":39650165850190,"sku":"T AS Tsutine Kuro Brown gyuto210","price":257.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0261\/1819\/3230\/products\/image_4873b9b6-a1e8-4dfe-ab18-b7f52032cc15.jpg?v=1644489389"},{"product_id":"tsunehisa-vg10-suminagashi-tsuchime-santoku-185mm","title":"Tsunehisa VG10 Suminagashi Tsuchime Santoku 185mm Rosewood Handle Made in Japan 🇯🇵","description":"\u003ch2\u003eExperience VG10 Suminagashi Damascus Steel in a Tsuchime-Finished Santoku with an Octagonal Rosewood Wa Handle\u003c\/h2\u003e\u003ch2\u003eThe Specs\u003c\/h2\u003e\u003cul\u003e\n\u003cli\u003eSteel: VG10 stainless steel core, Suminagashi Damascus cladding (San Mai)\u003c\/li\u003e\n\u003cli\u003eFinish: Tsuchime (hammered)\u003c\/li\u003e\n\u003cli\u003eHardness: 61 HRC\u003c\/li\u003e\n\u003cli\u003eBlade length: 185mm\u003c\/li\u003e\n\u003cli\u003eEdge grind: Double-edged (50\/50)\u003c\/li\u003e\n\u003cli\u003eHandle: Octagonal rosewood Wa handle with black pakka wood bolster\u003c\/li\u003e\n\u003cli\u003eOrigin: Echizen, Japan\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch2\u003eThe Santoku\u003c\/h2\u003e\u003cp\u003eVG10 is one of Japan's most respected stainless steels - a cobalt-enriched alloy that achieves 61 HRC hardness with excellent corrosion resistance and strong edge retention. Handmade in Echizen, Japan, this Tsunehisa santoku uses the Suminagashi forging technique: the VG10 core is forged between multiple layers of contrasting steel, creating a flowing Damascus pattern unique to each blade. The tsuchime (hammered) finish on the blade face creates small air pockets that reduce food adhesion during cutting - practical as well as visually striking. The santoku profile - flat edge, wide blade, rounded tip - handles meat, fish, and vegetables with equal confidence. The octagonal rosewood Wa handle with black pakka bolster is the premium option in the Tsunehisa VG10 range. Not reactive - no special drying protocol required beyond standard care.\u003c\/p\u003e\u003ch2\u003eCare \u0026amp; Maintenance\u003c\/h2\u003e\u003cul\u003e\n\u003cli\u003eHand wash only - never dishwasher\u003c\/li\u003e\n\u003cli\u003eDry immediately after washing\u003c\/li\u003e\n\u003cli\u003eHone regularly on a ceramic or leather strop\u003c\/li\u003e\n\u003cli\u003eSharpen on Japanese water stones (1000\/3000 grit)\u003c\/li\u003e\n\u003cli\u003eStore on a magnetic strip or in a knife block\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Chef \u0026 a knife","offers":[{"title":"Default Title","offer_id":39650288926798,"sku":"T sumi tsutime RC Santoku","price":209.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0261\/1819\/3230\/products\/image_fa2548e7-f72c-4a18-803c-4a4d54a3e080.jpg?v=1647692511"},{"product_id":"tsunehisa-aokami-stainless-clad-nakiri-170mm","title":"Tsunehisa Aokami Stainless Clad Nakiri 170mm Made in Japan 🇯🇵","description":"\u003ch2\u003eExperience Aogami Blue Steel in a Flat-Edged Nakiri with Stainless Cladding for Reactive-Core Performance\u003c\/h2\u003e\u003cp\u003e\u003cstrong\u003eReactive steel note:\u003c\/strong\u003e The Aokami core is reactive carbon steel. Wipe dry immediately after washing. Do not leave wet or in contact with acidic foods for extended periods. A natural patina will develop over time, which helps protect the blade and is a normal characteristic of carbon steel. The stainless cladding protects the sides of the blade - only the exposed edge is reactive.\u003c\/p\u003e\u003ch2\u003eThe Specs\u003c\/h2\u003e\u003cul\u003e\n\u003cli\u003eSteel: Aokami (Aogami\/Blue Steel) reactive carbon core, stainless cladding (San Mai)\u003c\/li\u003e\n\u003cli\u003eHardness: 61 HRC\u003c\/li\u003e\n\u003cli\u003eBlade length: 170mm\u003c\/li\u003e\n\u003cli\u003eEdge grind: Double-edged (50\/50)\u003c\/li\u003e\n\u003cli\u003eHandle: Octagonal rosewood Wa handle with black pakka wood bolster\u003c\/li\u003e\n\u003cli\u003eOrigin: Japan\u003c\/li\u003e\n\u003cli\u003eNote: Reactive carbon core - wipe dry immediately, will rust if left wet\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch2\u003eThe Nakiri\u003c\/h2\u003e\u003cp\u003eAokami (Blue Steel) is a high-purity carbon steel from Hitachi Metals, prized by Japanese knife makers for its ability to take an exceptionally sharp, refined edge. The addition of tungsten and chromium to the base carbon steel gives Aokami superior edge retention compared to Shirogami (White Steel), while remaining easier to sharpen than stainless steels at equivalent hardness. In this San Mai construction, the Aokami core is clad on both sides with stainless steel - protecting the body of the blade from corrosion while leaving the edge exposed to deliver the full cutting performance of carbon steel. The nakiri profile - flat edge, squared tip, tall blade height - is designed for the push-cut technique used in Japanese vegetable prep. At 170mm it is a practical daily-use size with excellent knuckle clearance. The octagonal rosewood Wa handle with black pakka bolster is a premium pairing for a premium steel.\u003c\/p\u003e\u003ch2\u003eCare \u0026amp; Maintenance\u003c\/h2\u003e\u003cul\u003e\n\u003cli\u003eHand wash only - never dishwasher\u003c\/li\u003e\n\u003cli\u003eWipe dry immediately - reactive carbon core will rust if left wet\u003c\/li\u003e\n\u003cli\u003eHone regularly on a ceramic or leather strop\u003c\/li\u003e\n\u003cli\u003eSharpen on Japanese water stones (1000\/3000 grit)\u003c\/li\u003e\n\u003cli\u003eFor long-term storage, apply a thin coat of food-safe camellia oil\u003c\/li\u003e\n\u003cli\u003eStore on a magnetic strip or in a knife block\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Chef \u0026 a knife","offers":[{"title":"Default Title","offer_id":39650530197582,"sku":"T AO Nashiji Black Nakiri","price":194.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0261\/1819\/3230\/products\/image_39ffaed4-a2e1-4ccf-91a1-4f4bf17f8d7a.jpg?v=1680094864"},{"product_id":"tsunehisa-sk-gyuto-240mm","title":"Tsunehisa SK Carbon Gyuto 240mm Made in Japan 🇯🇵","description":"\u003ch2\u003eExperience SK-4 Carbon Steel in a Long-Line Gyuto Laser-Cut for a Thin, Agile Grind\u003c\/h2\u003e\u003ch2\u003eThe Specs\u003c\/h2\u003e\u003cul\u003e\n\u003cli\u003eSteel: SK-4 carbon steel, mono steel (reactive - wipe dry immediately, will rust if left wet)\u003c\/li\u003e\n\u003cli\u003eConstruction: Laser cut, mono steel (not forged)\u003c\/li\u003e\n\u003cli\u003eBlade length: 240mm | Blade height: 52mm | Spine: 2.2mm\u003c\/li\u003e\n\u003cli\u003eEdge grind: Even (50\/50)\u003c\/li\u003e\n\u003cli\u003eHandle: Yo black pakka wood with three stainless pins\u003c\/li\u003e\n\u003cli\u003eEngraving: Laser kanji\u003c\/li\u003e\n\u003cli\u003eOrigin: Tosa, Japan\u003c\/li\u003e\n\u003c\/ul\u003e\u003cp\u003e\u003cstrong\u003eReactive steel note:\u003c\/strong\u003e SK-4 is a carbon steel - wipe dry immediately after washing. Do not leave wet or in contact with acidic foods for extended periods. A natural patina will develop over time, which helps protect the blade and is a normal characteristic of carbon steel.\u003c\/p\u003e\u003ch2\u003eThe Gyuto\u003c\/h2\u003e\u003cp\u003eSK-4 was for many years the standard carbon steel for Japanese kitchen knives - valued for its ability to take a keen, sharp edge and its ease of sharpening on water stones. This Tsunehisa SK gyuto is laser cut from a single piece of SK-4 mono steel, then ground, finished, and hand-sharpened. The result is a blade that is notably thin with a clean distal taper toward the tip - impressive at this price point. At 240mm it covers the full range of chef's knife tasks: breaking down proteins, slicing, and fine vegetable work. The full-tang stainless bolster and black pakka wood handle with three stainless pins give it a clean, professional look. A laser-engraved kanji is a nice finishing touch.\u003c\/p\u003e\u003ch2\u003eCare \u0026amp; Maintenance\u003c\/h2\u003e\u003cul\u003e\n\u003cli\u003eHand wash only - never dishwasher\u003c\/li\u003e\n\u003cli\u003eWipe dry immediately - reactive steel will rust if left wet\u003c\/li\u003e\n\u003cli\u003eHone regularly on a ceramic or leather strop\u003c\/li\u003e\n\u003cli\u003eSharpen on Japanese water stones (1000\/3000 grit)\u003c\/li\u003e\n\u003cli\u003eFor long-term storage, apply a thin coat of food-safe camellia oil\u003c\/li\u003e\n\u003cli\u003eStore on a magnetic strip or in a knife block\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Chef \u0026 a knife","offers":[{"title":"Default Title","offer_id":39650553790542,"sku":"T SK W gyuto240","price":137.0,"currency_code":"AUD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0261\/1819\/3230\/products\/image_60fc47dc-3b38-4018-866e-c59c37cb0685.jpg?v=1644491302"},{"product_id":"tsunehisa-aus8-stainless-clad-nakiri-165mm","title":"Tsunehisa AUS8 Stainless Clad Nakiri 165mm Made in Japan 🇯🇵","description":"\u003ch2\u003eExperience AUS8 Stainless Steel in a Flat-Edged Nakiri Built for Everyday Vegetable Prep\u003c\/h2\u003e\u003ch2\u003eThe Specs\u003c\/h2\u003e\u003cul\u003e\n\u003cli\u003eSteel: AUS8 stainless steel core with stainless cladding (San Mai)\u003c\/li\u003e\n\u003cli\u003eHardness: 58-59 HRC\u003c\/li\u003e\n\u003cli\u003eBlade length: 165mm | Blade height: 46mm | Spine: 2.0mm\u003c\/li\u003e\n\u003cli\u003eEdge grind: Double-edged (50\/50)\u003c\/li\u003e\n\u003cli\u003eHandle: Western style handle\u003c\/li\u003e\n\u003cli\u003eOrigin: Japan\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch2\u003eThe Nakiri\u003c\/h2\u003e\u003cp\u003eAUS8 is a Japanese stainless steel widely respected for its balance of toughness, ease of sharpening, and corrosion resistance. At 58-59 HRC it sits in a practical mid-range hardness - hard enough to hold a working edge through daily prep, tough enough to resist chipping if it meets a hard ingredient. The stainless cladding in this San Mai construction protects the core and adds structural rigidity without adding weight. The nakiri profile - flat edge, squared tip, tall blade height - is designed for the push-cut technique used in Japanese vegetable prep. At 165mm it covers most cutting board tasks efficiently. Not reactive - no special drying protocol required beyond standard care.\u003c\/p\u003e\u003ch2\u003eCare \u0026amp; Maintenance\u003c\/h2\u003e\u003cul\u003e\n\u003cli\u003eHand wash only - never dishwasher\u003c\/li\u003e\n\u003cli\u003eDry immediately after washing\u003c\/li\u003e\n\u003cli\u003eHone regularly on a ceramic or leather strop\u003c\/li\u003e\n\u003cli\u003eSharpen on Japanese water stones (1000\/3000 grit)\u003c\/li\u003e\n\u003cli\u003eStore on a magnetic strip or in a knife block\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Chef \u0026 a knife","offers":[{"title":"Default Title","offer_id":39667369410638,"sku":"T AUS8 Tsutime Brown nakiri","price":168.0,"currency_code":"AUD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0261\/1819\/3230\/products\/image_928842b2-59a7-47c5-ad5f-dc62c4422de0.jpg?v=1644489451"},{"product_id":"tsunehisa-vg1-m104-ko-santoku-140mm","title":"Tsunehisa VG1 Stainless M104 KO Santoku Knife 140mm - Made in Japan 🇯🇵","description":"\u003ch2\u003eExperience Japanese VG1 Stainless in Its Most Compact Santoku Form\u003c\/h2\u003e\u003cp\u003eThe Tsunehisa VG1 M104 Ko Santoku 140mm is made in Japan from VG1 stainless steel - a compact, nimble Santoku for cooks who prefer a smaller knife, with a tsuchime hammered finish and pakkawood handle for easy, low-maintenance everyday use.\u003c\/p\u003e\u003ch2\u003eThe Specs\u003c\/h2\u003e\u003cul\u003e\n\u003cli\u003eSteel: VG1 stainless core - stainless clad, San Mai\u003c\/li\u003e\n\u003cli\u003eFinish: Tsuchime (hammered) - reduces drag and food sticking\u003c\/li\u003e\n\u003cli\u003eBlade length: 130mm edge \/ 140mm overall | Blade height: 37mm | Spine: 1.5mm | Weight: 95g\u003c\/li\u003e\n\u003cli\u003eEdge grind: Even 50\/50 double bevel\u003c\/li\u003e\n\u003cli\u003eHandle: Pakkawood (Western Yo style)\u003c\/li\u003e\n\u003cli\u003eOrigin: Japan\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch2\u003eSmall Santoku. Big Performance.\u003c\/h2\u003e\u003cp\u003eThe Ko (small) Santoku is the compact option for cooks who find a full-size Santoku too large - lighter, quicker, and easier to manoeuvre through herbs, small vegetables, and precise prep work. At just 95g, it's one of the lightest knives in the Tsunehisa range, making it ideal for extended prep sessions where fatigue is a concern. VG1 stainless holds a sharp, long-lasting edge with minimal maintenance - no rust risk, easy to sharpen on Japanese water stones. Made in Japan by Tsunehisa.\u003c\/p\u003e\u003ch2\u003eCare \u0026amp; Maintenance\u003c\/h2\u003e\u003cul\u003e\n\u003cli\u003eHand wash and dry - dishwasher not recommended\u003c\/li\u003e\n\u003cli\u003eSharpen on Japanese water stones\u003c\/li\u003e\n\u003cli\u003eHone regularly with a ceramic or fine honing rod\u003c\/li\u003e\n\u003cli\u003eStore on a magnetic strip or in a knife block to protect the edge\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Chef \u0026 a knife","offers":[{"title":"Default Title","offer_id":39667380486222,"sku":"104kosantoku","price":146.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0261\/1819\/3230\/products\/image_fca5ae14-5f57-4be0-9e7d-d850378fb806.jpg?v=1731192932"},{"product_id":"tsunehisa-g3-nashiji-purple-santoku-180mm","title":"Tsunehisa G3 Nashiji Purple Santoku 180mm - Made in Japan 🇯🇵","description":"\u003ch2\u003eExperience Ginsan Stainless Steel in the Japanese All-Rounder\u003c\/h2\u003e\u003cp\u003eThe Tsunehisa G3 Nashiji Purple Santoku 180mm is made in Tosa, Japan from Ginsan (Silver #3) stainless steel - a high carbon stainless that sharpens like carbon steel, holds an edge like carbon steel, and stays rust-free like stainless. The nashiji pear-skin finish and purple pakkawood handle make it as striking on the bench as it is capable on the board.\u003c\/p\u003e\u003ch2\u003eThe Specs\u003c\/h2\u003e\u003cul\u003e\n\u003cli\u003eSteel: G3 Ginsan (Silver #3) stainless - San Mai, roll forged - 60 HRC\u003c\/li\u003e\n\u003cli\u003eCladding: Stainless steel\u003c\/li\u003e\n\u003cli\u003eFinish: Nashiji (pear-skin) - reduces drag and food sticking\u003c\/li\u003e\n\u003cli\u003eBlade length: 185mm | Blade height: 45mm | Spine: 2.1mm\u003c\/li\u003e\n\u003cli\u003eEdge grind: Even 50\/50 double bevel\u003c\/li\u003e\n\u003cli\u003eHandle: Purple pakkawood (Western Yo style)\u003c\/li\u003e\n\u003cli\u003eOrigin: Tosa, Japan\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch2\u003eThe Best of Both Worlds\u003c\/h2\u003e\u003cp\u003eG3 Ginsan steel is made by Hitachi Metals and sits in a rare category - a stainless steel with the fine grain structure, edge formation, and sharpening feel of classic white carbon steel. The Santoku's flat blade profile and blade height make it ideal for the push-cut style - clean, full-contact cuts through vegetables, proteins, and herbs without the rocking motion. The nashiji pear-skin finish reduces drag and prevents food from sticking to the flat. Made in Tosa, Japan by Tsunehisa - a maker renowned for outstanding value and top-quality steel selection.\u003c\/p\u003e\u003ch2\u003eCare \u0026amp; Maintenance\u003c\/h2\u003e\u003cul\u003e\n\u003cli\u003eHand wash and dry - dishwasher not recommended\u003c\/li\u003e\n\u003cli\u003eSharpen on Japanese water stones - sharpens easily like carbon steel\u003c\/li\u003e\n\u003cli\u003eHone regularly with a ceramic or fine honing rod\u003c\/li\u003e\n\u003cli\u003eStore on a magnetic strip or in a knife block to protect the edge\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Chef \u0026 a knife","offers":[{"title":"Default Title","offer_id":39860902264910,"sku":"T G3 Nashiji Purple Santoku 180","price":137.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0261\/1819\/3230\/products\/image_a96ef46b-a640-48dc-b019-77ddf1625baa.jpg?v=1656405477"},{"product_id":"tsunehisa-g3-nashiji-purple-gyuto-210mm","title":"Tsunehisa G3 Nashiji Purple Gyuto 210mm - Made in Japan 🇯🇵","description":"\u003ch2\u003eExperience Ginsan Stainless Steel at Its Most Accessible\u003c\/h2\u003e\u003cp\u003eThe Tsunehisa G3 Nashiji Purple Gyuto 210mm is made in Tosa, Japan from Ginsan (Silver #3) stainless steel - a high carbon stainless that sharpens like carbon steel, holds an edge like carbon steel, and stays rust-free like stainless. The nashiji pear-skin finish and purple pakkawood handle make it as striking on the bench as it is capable on the board.\u003c\/p\u003e\u003ch2\u003eThe Specs\u003c\/h2\u003e\u003cul\u003e\n\u003cli\u003eSteel: G3 Ginsan (Silver #3) stainless - San Mai, roll forged - 60 HRC\u003c\/li\u003e\n\u003cli\u003eCladding: Stainless steel\u003c\/li\u003e\n\u003cli\u003eFinish: Nashiji (pear-skin) - reduces drag and food sticking\u003c\/li\u003e\n\u003cli\u003eBlade length: 210mm | Blade height: 43.5mm | Spine: 2.1mm\u003c\/li\u003e\n\u003cli\u003eEdge grind: Even 50\/50 double bevel\u003c\/li\u003e\n\u003cli\u003eHandle: Purple pakkawood (Western Yo style)\u003c\/li\u003e\n\u003cli\u003eOrigin: Tosa, Japan\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch2\u003eThe Best of Both Worlds\u003c\/h2\u003e\u003cp\u003eG3 Ginsan steel is made by Hitachi Metals and sits in a rare category - a stainless steel with the fine grain structure, edge formation, and sharpening feel of classic white carbon steel. It takes a keener edge than most stainless steels, sharpens easily on Japanese water stones, and holds that edge through demanding daily use, all without the rust risk of reactive carbon. The nashiji pear-skin finish creates a subtly textured surface that reduces drag and prevents food from sticking to the flat. Made in Tosa, Japan by Tsunehisa - a maker renowned for outstanding value and top-quality steel selection.\u003c\/p\u003e\u003ch2\u003eCare \u0026amp; Maintenance\u003c\/h2\u003e\u003cul\u003e\n\u003cli\u003eHand wash and dry - dishwasher not recommended\u003c\/li\u003e\n\u003cli\u003eSharpen on Japanese water stones - sharpens easily like carbon steel\u003c\/li\u003e\n\u003cli\u003eHone regularly with a ceramic or fine honing rod\u003c\/li\u003e\n\u003cli\u003eStore on a magnetic strip or in a knife block to protect the edge\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Chef \u0026 a knife","offers":[{"title":"Default Title","offer_id":39860921827406,"sku":"T G3 Nashiji Purple Gyuto 210","price":189.0,"currency_code":"AUD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0261\/1819\/3230\/products\/image_2e3839cb-0a27-4c5d-81d0-d6dbe51dcde5.jpg?v=1680092535"},{"product_id":"tsunehisa-g3-nashiji-purple-gyuto-180mm","title":"Tsunehisa G3 Nashiji Purple Gyuto 180mm - Made in Japan 🇯🇵","description":"\u003ch2\u003eExperience Ginsan Stainless Steel in a Compact, Agile Gyuto\u003c\/h2\u003e\u003cp\u003eThe Tsunehisa G3 Nashiji Purple Gyuto 180mm is made in Tosa, Japan from Ginsan (Silver #3) stainless steel - a high carbon stainless that sharpens like carbon steel, holds an edge like carbon steel, and stays rust-free like stainless. The nashiji pear-skin finish and purple pakkawood handle make it as striking on the bench as it is capable on the board.\u003c\/p\u003e\u003ch2\u003eThe Specs\u003c\/h2\u003e\u003cul\u003e\n\u003cli\u003eSteel: G3 Ginsan (Silver #3) stainless - San Mai, roll forged - 60 HRC\u003c\/li\u003e\n\u003cli\u003eCladding: Stainless steel\u003c\/li\u003e\n\u003cli\u003eFinish: Nashiji (pear-skin) - reduces drag and food sticking\u003c\/li\u003e\n\u003cli\u003eBlade length: 187mm | Blade height: 43.5mm | Spine: 2.1mm\u003c\/li\u003e\n\u003cli\u003eEdge grind: Even 50\/50 double bevel\u003c\/li\u003e\n\u003cli\u003eHandle: Purple pakkawood (Western Yo style)\u003c\/li\u003e\n\u003cli\u003eOrigin: Tosa, Japan\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch2\u003eThe Best of Both Worlds\u003c\/h2\u003e\u003cp\u003eG3 Ginsan steel is made by Hitachi Metals and sits in a rare category - a stainless steel with the fine grain structure, edge formation, and sharpening feel of classic white carbon steel. At 180mm, this is the gyuto for cooks who prefer agility over reach - quicker through herbs, more precise on smaller ingredients, and easier to control for extended prep sessions. The nashiji pear-skin finish reduces drag and prevents food from sticking to the flat. Made in Tosa, Japan by Tsunehisa.\u003c\/p\u003e\u003ch2\u003eCare \u0026amp; Maintenance\u003c\/h2\u003e\u003cul\u003e\n\u003cli\u003eHand wash and dry - dishwasher not recommended\u003c\/li\u003e\n\u003cli\u003eSharpen on Japanese water stones - sharpens easily like carbon steel\u003c\/li\u003e\n\u003cli\u003eHone regularly with a ceramic or fine honing rod\u003c\/li\u003e\n\u003cli\u003eStore on a magnetic strip or in a knife block to protect the edge\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Chef \u0026 a knife","offers":[{"title":"Default Title","offer_id":39869810966606,"sku":"T G3 Nashiji Purple Gyuto 180","price":130.0,"currency_code":"AUD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0261\/1819\/3230\/products\/image_07f1de48-06ca-4bdc-8b55-3897d57b4120.heic?v=1687988969"},{"product_id":"tsunehisa-g3-nashiji-brown-santoku-180mm","title":"Tsunehisa G3 Nashiji Brown Santoku 180mm - Made in Japan 🇯🇵","description":"\u003ch2\u003eExperience Ginsan Stainless Steel in the Japanese All-Rounder\u003c\/h2\u003e\u003cp\u003eThe Tsunehisa G3 Nashiji Brown Santoku 180mm is made in Tosa, Japan from Ginsan (Silver #3) stainless steel - a high carbon stainless that sharpens like carbon steel, holds an edge like carbon steel, and stays rust-free like stainless. The nashiji pear-skin finish and brown pakkawood handle make it a refined, low-maintenance everyday performer.\u003c\/p\u003e\u003ch2\u003eThe Specs\u003c\/h2\u003e\u003cul\u003e\n\u003cli\u003eSteel: G3 Ginsan (Silver #3) stainless - San Mai, roll forged - 60 HRC\u003c\/li\u003e\n\u003cli\u003eCladding: Stainless steel\u003c\/li\u003e\n\u003cli\u003eFinish: Nashiji (pear-skin) - reduces drag and food sticking\u003c\/li\u003e\n\u003cli\u003eBlade length: 185mm | Blade height: 45mm | Spine: 2.1mm\u003c\/li\u003e\n\u003cli\u003eEdge grind: Even 50\/50 double bevel\u003c\/li\u003e\n\u003cli\u003eHandle: Brown pakkawood (Western Yo style)\u003c\/li\u003e\n\u003cli\u003eOrigin: Tosa, Japan\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch2\u003eThe Best of Both Worlds\u003c\/h2\u003e\u003cp\u003eG3 Ginsan steel is made by Hitachi Metals and sits in a rare category - a stainless steel with the fine grain structure, edge formation, and sharpening feel of classic white carbon steel. The Santoku's flat blade profile and blade height make it ideal for the push-cut style - clean, full-contact cuts through vegetables, proteins, and herbs without the rocking motion. The nashiji pear-skin finish reduces drag and prevents food from sticking to the flat. Made in Tosa, Japan by Tsunehisa - a maker renowned for outstanding value and top-quality steel selection.\u003c\/p\u003e\u003ch2\u003eCare \u0026amp; Maintenance\u003c\/h2\u003e\u003cul\u003e\n\u003cli\u003eHand wash and dry - dishwasher not recommended\u003c\/li\u003e\n\u003cli\u003eSharpen on Japanese water stones - sharpens easily like carbon steel\u003c\/li\u003e\n\u003cli\u003eHone regularly with a ceramic or fine honing rod\u003c\/li\u003e\n\u003cli\u003eStore on a magnetic strip or in a knife block to protect the edge\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Iron Clad","offers":[{"title":"Default Title","offer_id":39869819519054,"sku":"T G3 Nashiji Brown Santoku 180","price":137.0,"currency_code":"AUD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0261\/1819\/3230\/products\/image_484e5514-eed1-4924-b1ed-bc179462817e.jpg?v=1679897097"},{"product_id":"tsunehisa-g3-nashiji-brown-gyuto-180mm","title":"Tsunehisa G3 Nashiji Brown Gyuto 180mm - Made in Japan 🇯🇵","description":"\u003ch2\u003eExperience Ginsan Stainless Steel in a Compact, Agile Gyuto\u003c\/h2\u003e\u003cp\u003eThe Tsunehisa G3 Nashiji Brown Gyuto 180mm is made in Tosa, Japan from Ginsan (Silver #3) stainless steel - a high carbon stainless that sharpens like carbon steel, holds an edge like carbon steel, and stays rust-free like stainless. The nashiji pear-skin finish and brown pakkawood handle make it a refined everyday performer.\u003c\/p\u003e\u003ch2\u003eThe Specs\u003c\/h2\u003e\u003cul\u003e\n\u003cli\u003eSteel: G3 Ginsan (Silver #3) stainless - San Mai, roll forged - 60 HRC\u003c\/li\u003e\n\u003cli\u003eCladding: Stainless steel\u003c\/li\u003e\n\u003cli\u003eFinish: Nashiji (pear-skin) - reduces drag and food sticking\u003c\/li\u003e\n\u003cli\u003eBlade length: 187mm | Blade height: 43.5mm | Spine: 2.1mm\u003c\/li\u003e\n\u003cli\u003eEdge grind: Even 50\/50 double bevel\u003c\/li\u003e\n\u003cli\u003eHandle: Brown pakkawood (Western Yo style)\u003c\/li\u003e\n\u003cli\u003eOrigin: Tosa, Japan\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch2\u003eThe Best of Both Worlds\u003c\/h2\u003e\u003cp\u003eG3 Ginsan steel is made by Hitachi Metals and sits in a rare category - a stainless steel with the fine grain structure, edge formation, and sharpening feel of classic white carbon steel. At 180mm, this is the gyuto for cooks who prefer agility over reach - quicker through herbs, more precise on smaller ingredients, and easier to control for extended prep sessions. The nashiji pear-skin finish reduces drag and prevents food from sticking to the flat. Made in Tosa, Japan by Tsunehisa.\u003c\/p\u003e\u003ch2\u003eCare \u0026amp; Maintenance\u003c\/h2\u003e\u003cul\u003e\n\u003cli\u003eHand wash and dry - dishwasher not recommended\u003c\/li\u003e\n\u003cli\u003eSharpen on Japanese water stones - sharpens easily like carbon steel\u003c\/li\u003e\n\u003cli\u003eHone regularly with a ceramic or fine honing rod\u003c\/li\u003e\n\u003cli\u003eStore on a magnetic strip or in a knife block to protect the edge\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Chef \u0026 a knife","offers":[{"title":"Default Title","offer_id":39869820207182,"sku":"T G3 Nashiji Brown Gyuto 180","price":130.0,"currency_code":"AUD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0261\/1819\/3230\/products\/image_1ac7cc83-cb89-4db5-bc07-65d26555c391.jpg?v=1656399747"},{"product_id":"tsunehisa-g3-nashiji-red-gyuto-180mm","title":"Tsunehisa G3 Nashiji Red Gyuto 180mm - Made in Japan 🇯🇵","description":"\u003ch2\u003eExperience Ginsan Stainless Steel with a Bold Red Handle\u003c\/h2\u003e\u003cp\u003eThe Tsunehisa G3 Nashiji Red Gyuto 180mm is made in Tosa, Japan from Ginsan (Silver #3) stainless steel - a high carbon stainless that sharpens like carbon steel, holds an edge like carbon steel, and stays rust-free like stainless. The nashiji pear-skin finish and vibrant red pakkawood handle make it one of the most distinctive knives on any bench.\u003c\/p\u003e\u003ch2\u003eThe Specs\u003c\/h2\u003e\u003cul\u003e\n\u003cli\u003eSteel: G3 Ginsan (Silver #3) stainless - San Mai, roll forged - 60 HRC\u003c\/li\u003e\n\u003cli\u003eCladding: Stainless steel\u003c\/li\u003e\n\u003cli\u003eFinish: Nashiji (pear-skin) - reduces drag and food sticking\u003c\/li\u003e\n\u003cli\u003eBlade length: 187mm | Blade height: 43.5mm | Spine: 2.1mm\u003c\/li\u003e\n\u003cli\u003eEdge grind: Even 50\/50 double bevel\u003c\/li\u003e\n\u003cli\u003eHandle: Red pakkawood (Western Yo style)\u003c\/li\u003e\n\u003cli\u003eOrigin: Tosa, Japan\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch2\u003eThe Best of Both Worlds\u003c\/h2\u003e\u003cp\u003eG3 Ginsan steel is made by Hitachi Metals and sits in a rare category - a stainless steel with the fine grain structure, edge formation, and sharpening feel of classic white carbon steel. At 180mm, this is the gyuto for cooks who prefer agility over reach - quicker through herbs, more precise on smaller ingredients, and easier to control for extended prep sessions. The nashiji pear-skin finish reduces drag and prevents food from sticking to the flat. The red handle is the standout detail - bold, distinctive, and impossible to lose in a busy kitchen. Made in Tosa, Japan by Tsunehisa.\u003c\/p\u003e\u003ch2\u003eCare \u0026amp; Maintenance\u003c\/h2\u003e\u003cul\u003e\n\u003cli\u003eHand wash and dry - dishwasher not recommended\u003c\/li\u003e\n\u003cli\u003eSharpen on Japanese water stones - sharpens easily like carbon steel\u003c\/li\u003e\n\u003cli\u003eHone regularly with a ceramic or fine honing rod\u003c\/li\u003e\n\u003cli\u003eStore on a magnetic strip or in a knife block to protect the edge\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Chef \u0026 a knife","offers":[{"title":"Default Title","offer_id":39869822730318,"sku":"T G3 Nashiji Red Gyuto 180","price":130.0,"currency_code":"AUD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0261\/1819\/3230\/products\/image_5f5d265f-9f7a-432e-bcb1-ec69f0948d84.jpg?v=1656405592"},{"product_id":"tsunehisa-aogami-super-santoku-180mm-red-pakka","title":"Tsunehisa Aokami Super Santoku 180mm Red Pakka Wood Handle - Made in Japan 🇯🇵","description":"\u003ch2\u003eExperience Aogami Super - Japan's Most Revered Carbon Steel in a Classic Santoku\u003c\/h2\u003e\n\u003ch2\u003eThe Specs\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003eSteel: Aogami Super (Blue Super) carbon steel, hammered cladding, 63 HRC\u003c\/li\u003e\n\u003cli\u003eBlade length: 180mm | Blade height: 43.5mm | Spine: 2mm | Weight: 169g\u003c\/li\u003e\n\u003cli\u003eEdge grind: Even 50\/50 double bevel\u003c\/li\u003e\n\u003cli\u003eHandle: Red pakkawood with stainless steel bolster (Western style), full tang\u003c\/li\u003e\n\u003cli\u003eNote: Reactive steel - wipe dry immediately after use\u003c\/li\u003e\n\u003cli\u003eOrigin: Japan\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003eThe Carbon Steel Difference\u003c\/h2\u003e\n\u003cp\u003eAogami Super is the pinnacle of Japanese carbon steel - it takes a keener edge than any stainless steel, holds that edge longer under hard use, and sharpens back to razor-sharp on Japanese water stones with minimal effort. The trade-off is reactivity - it will develop a patina with use and must be wiped dry after washing to prevent rust. For cooks who want the absolute best cutting performance and are willing to give their knife a little extra care, Aogami Super is the answer. The hammered cladding reduces drag and prevents food from sticking to the flat. The santoku profile handles meat, fish, and vegetables with equal confidence. At 180mm it is a compact, highly capable all-rounder. The red pakkawood handle is bold and distinctive. Made in Japan by Tsunehisa.\u003c\/p\u003e\n\u003ch2\u003eCare \u0026amp; Maintenance\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003eHand wash only - never dishwasher\u003c\/li\u003e\n\u003cli\u003eWipe dry immediately after use - reactive steel will rust if left wet\u003c\/li\u003e\n\u003cli\u003eA natural patina will develop with use - this is normal and protects the steel\u003c\/li\u003e\n\u003cli\u003eSharpen on Japanese water stones - takes an exceptional edge\u003c\/li\u003e\n\u003cli\u003eApply a light coat of food-safe oil if storing for extended periods\u003c\/li\u003e\n\u003cli\u003eStore on a magnetic strip or in a knife block to protect the edge\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Chef \u0026 a knife","offers":[{"title":"Default Title","offer_id":39872089227342,"sku":"T AS P Tsutime Red Santoku 180","price":231.0,"currency_code":"AUD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0261\/1819\/3230\/products\/image_5571c713-4a3a-4f3e-97b5-5a994d892a0b.jpg?v=1656398266"},{"product_id":"tsunehisa-za18-nakiri-160mm-pakka","title":"Tsunehisa ZA18 Nakiri 160mm Pakka Wood Handle Made in Japan 🇯🇵","description":"\u003ch2\u003eExperience ZA18 Stainless Steel in a Flat-Edged Nakiri with a Full-Tang Pakka Wood Handle\u003c\/h2\u003e\u003ch2\u003eThe Specs\u003c\/h2\u003e\u003cul\u003e\n\u003cli\u003eSteel: ZA18 stainless steel (San Mai) with stainless Damascus cladding\u003c\/li\u003e\n\u003cli\u003eHardness: 57-61 HRC\u003c\/li\u003e\n\u003cli\u003eBlade length: 160mm | Blade height: 40mm | Spine: 2mm\u003c\/li\u003e\n\u003cli\u003eEdge grind: Double-edged (50\/50)\u003c\/li\u003e\n\u003cli\u003eHandle: Full-tang brown pakka wood (Western style) with stainless ferrule\u003c\/li\u003e\n\u003cli\u003eOrigin: Japan\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch2\u003eThe Nakiri\u003c\/h2\u003e\u003cp\u003eZA18 was developed by Osaka Clad Co. in partnership with Aichi Steel Corp as a direct competitor to VG10. With higher carbon (1.20%), chromium (18%), molybdenum, and cobalt content than VG10, ZA18 achieves excellent edge retention and corrosion resistance. The San Mai construction wraps the hard ZA18 core in stainless Damascus cladding for added toughness and visual appeal. The nakiri profile - flat edge, squared tip, tall blade - is designed for the push-cut technique used in Japanese vegetable prep. This model pairs the ZA18 core with a full-tang brown pakka wood Western handle, making it a comfortable crossover for cooks who prefer a familiar grip with Japanese blade performance.\u003c\/p\u003e\u003ch2\u003eCare \u0026amp; Maintenance\u003c\/h2\u003e\u003cul\u003e\n\u003cli\u003eHand wash only - never dishwasher\u003c\/li\u003e\n\u003cli\u003eDry immediately after washing\u003c\/li\u003e\n\u003cli\u003eHone regularly on a ceramic or leather strop\u003c\/li\u003e\n\u003cli\u003eSharpen on Japanese water stones (1000\/3000 grit)\u003c\/li\u003e\n\u003cli\u003eStore on a magnetic strip or in a knife block\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Chef \u0026 a knife","offers":[{"title":"Default Title","offer_id":39872091881550,"sku":"T ZA18 Brown Nakiri","price":252.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0261\/1819\/3230\/products\/image_28a31584-37cb-4385-98a9-5b51398de6a7.jpg?v=1679897725"},{"product_id":"tsunehisa-aogami-super-stainless-clad-santoku-180mm-brown-pakka","title":"Tsunehisa AS Stainless Santoku Knife 180mm - Made in Japan 🇯🇵 Brown Pakka Wood Handle","description":"\u003ch2\u003eExperience Aogami Super Carbon Steel with Stainless Cladding for Everyday Performance\u003c\/h2\u003e\u003ch2\u003eThe Specs\u003c\/h2\u003e\u003cul\u003e\n\u003cli\u003eSteel: Aogami Super (Blue Super) carbon core, stainless cladding (San Mai), 63-64 HRC\u003c\/li\u003e\n\u003cli\u003eBlade length: 180mm | Total length: 305mm | Weight: 161.7g\u003c\/li\u003e\n\u003cli\u003eEdge grind: Even 50\/50 double bevel\u003c\/li\u003e\n\u003cli\u003eHandle: Brown pakkawood with stainless steel bolster (Western style)\u003c\/li\u003e\n\u003cli\u003eNote: Reactive carbon core - wipe dry immediately after use\u003c\/li\u003e\n\u003cli\u003eOrigin: Japan\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch2\u003eThe Santoku\u003c\/h2\u003e\u003cp\u003eAogami Super is the pinnacle of Japanese carbon steel - it takes a keener edge than any stainless steel, holds that edge longer under hard use, and sharpens back to razor-sharp on Japanese water stones with minimal effort. At 63-64 HRC it is significantly harder than VG10 or ZA18. In this San Mai construction, the Aogami Super core is clad on both sides with stainless steel - protecting the body of the blade from corrosion while leaving the edge exposed to deliver the full cutting performance of carbon steel. The stainless cladding makes this a more practical daily-use option than a fully reactive carbon blade, while retaining all the edge performance of Aogami Super. The santoku profile handles meat, fish, and vegetables with equal confidence. The brown pakkawood handle is durable and moisture-resistant. Made in Japan by Tsunehisa.\u003c\/p\u003e\u003ch2\u003eCare \u0026amp; Maintenance\u003c\/h2\u003e\u003cul\u003e\n\u003cli\u003eHand wash only - never dishwasher\u003c\/li\u003e\n\u003cli\u003eWipe dry immediately after use - reactive carbon core will rust if left wet\u003c\/li\u003e\n\u003cli\u003eA natural patina will develop on the edge with use - this is normal\u003c\/li\u003e\n\u003cli\u003eSharpen on Japanese water stones - takes an exceptional edge\u003c\/li\u003e\n\u003cli\u003eApply a light coat of food-safe oil if storing for extended periods\u003c\/li\u003e\n\u003cli\u003eStore on a magnetic strip or in a knife block to protect the edge\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Chef \u0026 a knife","offers":[{"title":"Default Title","offer_id":39872327286862,"sku":"T AS Kuro Tsutine Brown Santoku180","price":236.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0261\/1819\/3230\/products\/image_5057fdb2-cfe7-4eb0-a167-35014de2dbda.jpg?v=1656398412"},{"product_id":"tsunehisa-aogami-super-kuro-tsuchime-santoku-180mm-red-pakka","title":"Tsunehisa Aogami Super Kuro Tsutime Santoku Knife 180mm - Made in Japan 🇯🇵 Red Pakka Wood Handle","description":"\u003ch2\u003eExperience Aogami Super with a Kurouchi Finish and Bold Red Handle\u003c\/h2\u003e\u003ch2\u003eThe Specs\u003c\/h2\u003e\u003cul\u003e\n\u003cli\u003eSteel: Aogami Super (Blue Super) carbon steel, San Mai, 63-64 HRC\u003c\/li\u003e\n\u003cli\u003eFinish: Kurouchi (blacksmith's finish) with tsuchime hammering - rustic, reduces drag\u003c\/li\u003e\n\u003cli\u003eBlade length: 180mm | Total length: 305mm | Weight: 161.7g\u003c\/li\u003e\n\u003cli\u003eEdge grind: Even 50\/50 double bevel\u003c\/li\u003e\n\u003cli\u003eHandle: Red pakkawood with stainless steel bolster (Western style)\u003c\/li\u003e\n\u003cli\u003eNote: Reactive steel - wipe dry immediately after use\u003c\/li\u003e\n\u003cli\u003eOrigin: Japan\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch2\u003eThe Kurouchi Difference\u003c\/h2\u003e\u003cp\u003eAogami Super is the pinnacle of Japanese carbon steel - it takes a keener edge than any stainless steel, holds that edge longer under hard use, and sharpens back to razor-sharp on Japanese water stones with minimal effort. At 63-64 HRC it is significantly harder than VG10 or ZA18. The kurouchi finish is the raw blacksmith's finish left on the blade after forging - darker, more rustic, and more characterful than a polished blade. It provides a degree of natural protection to the reactive carbon steel and develops a unique patina with use. Combined with the tsuchime hammered texture, it reduces drag and prevents food from sticking to the flat. The red pakkawood handle is the standout detail - bold and distinctive. The trade-off for this performance is reactivity - wipe dry after every use and a natural patina will develop that protects the steel. Made in Japan by Tsunehisa.\u003c\/p\u003e\u003ch2\u003eCare \u0026amp; Maintenance\u003c\/h2\u003e\u003cul\u003e\n\u003cli\u003eHand wash only - never dishwasher\u003c\/li\u003e\n\u003cli\u003eWipe dry immediately after use - reactive steel will rust if left wet\u003c\/li\u003e\n\u003cli\u003eA natural patina will develop with use - this is normal and protects the steel\u003c\/li\u003e\n\u003cli\u003eSharpen on Japanese water stones - takes an exceptional edge\u003c\/li\u003e\n\u003cli\u003eApply a light coat of food-safe oil if storing for extended periods\u003c\/li\u003e\n\u003cli\u003eStore on a magnetic strip or in a knife block to protect the edge\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Chef \u0026 a knife","offers":[{"title":"Default Title","offer_id":39872328400974,"sku":"T AS Kuro Tsutime Red Santoku180","price":236.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0261\/1819\/3230\/products\/image_84066446-345a-43dd-a82f-c24332183021.jpg?v=1656397691"},{"product_id":"tsunehisa-aogami-super-kuro-tsuchime-gyuto-210mm-red-pakka","title":"Tsunehisa Aogami Super Kuro Tsutime Gyuto Knife 210mm  Red Pakka Wood Handle - Made in Japan 🇯🇵","description":"\u003ch2\u003eExperience Aogami Super with a Kurouchi Finish and Bold Red Handle\u003c\/h2\u003e\n\u003cp\u003eThe Tsunehisa Aogami Super Kuro Tsuchime Gyuto 210mm in Red Pakka is made in Japan from Aogami Super (Blue Super) steel - the same exceptional carbon steel performance with a kurouchi (blacksmith's finish) blade and vibrant red pakkawood handle for a knife that looks as striking as it cuts.\u003c\/p\u003e\n\u003ch2\u003eThe Specs\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003eSteel: Aogami Super (Blue Super) carbon steel - 63 HRC\u003c\/li\u003e\n\u003cli\u003eFinish: Kurouchi (blacksmith's finish) with tsuchime hammering - rustic, reduces drag\u003c\/li\u003e\n\u003cli\u003eBlade length: 210mm | Double bevel\u003c\/li\u003e\n\u003cli\u003eEdge grind: Even 50\/50 double bevel\u003c\/li\u003e\n\u003cli\u003eHandle: Red pakkawood (Western Yo style)\u003c\/li\u003e\n\u003cli\u003eNote: Reactive steel - wipe dry immediately after use\u003c\/li\u003e\n\u003cli\u003eOrigin: Japan\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003eThe Kurouchi Difference\u003c\/h2\u003e\n\u003cp\u003eThe kurouchi finish is the raw blacksmith's finish left on the blade after forging - darker, more rustic, and more characterful than a polished blade. It provides a degree of natural protection to the reactive carbon steel and develops a unique patina with use. Combined with the tsuchime hammered texture, it reduces drag and prevents food from sticking to the flat. Aogami Super takes a keener edge than any stainless steel and holds it longer under hard use. The red handle is the standout detail - bold and distinctive. Made in Japan by Tsunehisa.\u003c\/p\u003e\n\u003ch2\u003eCare \u0026amp; Maintenance\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003eHand wash only - never dishwasher\u003c\/li\u003e\n\u003cli\u003eWipe dry immediately after use - reactive steel will rust if left wet\u003c\/li\u003e\n\u003cli\u003eA natural patina will develop with use - this is normal and protects the steel\u003c\/li\u003e\n\u003cli\u003eSharpen on Japanese water stones - takes an exceptional edge\u003c\/li\u003e\n\u003cli\u003eApply a light coat of food-safe oil if storing for extended periods\u003c\/li\u003e\n\u003cli\u003eStore on a magnetic strip or in a knife block to protect the edge\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Chef \u0026 a knife","offers":[{"title":"Default Title","offer_id":39872328597582,"sku":"T AS Kuro Tsutime Red Gyuto210","price":257.0,"currency_code":"AUD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0261\/1819\/3230\/products\/image_c4aee489-ec43-470e-a625-dba374bf4dbf.jpg?v=1656397519"},{"product_id":"tsunehisa-a8-stainless-factory-made-brown-pakka-wood-made-in-japan","title":"Tsunehisa AUS-8 Tsuchime Sujihiki Knife 270mm Brown Pakka Wood - Made in Japan 🇯🇵","description":"\u003cp\u003e\u003cstrong\u003eTsunehisa AUS-8 Tsuchime Sujihiki Knife\u003c\/strong\u003e, Pakka Wood handle,\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eThe blade consists of 2 layers of steel - the harder steel AUS-8 (60 HRC) and a layer of softer stainless steel are forge welded together in what is known as \"\u003c\/span\u003e\u003cem data-mce-fragment=\"1\"\u003enimai\u003c\/em\u003e\u003cspan data-mce-fragment=\"1\"\u003e\" construction.\u003c\/span\u003e\u003cstrong data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003eAUS-8 steel\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003e\u003c\/strong\u003e\u003cspan data-mce-fragment=\"1\"\u003eis a popular Japanese steel from the Aichi steelworks that is incredibly resistant to rust, yet simple to sharpen. The steel contains high amounts of \u003c\/span\u003e\u003cstrong data-mce-fragment=\"1\"\u003ecarbon\u003c\/strong\u003e\u003cspan data-mce-fragment=\"1\"\u003e (0.7-0.75%) and is also high in \u003c\/span\u003e\u003cstrong data-mce-fragment=\"1\"\u003evanadium\u003c\/strong\u003e\u003cspan data-mce-fragment=\"1\"\u003e (0.10-0.26%) and \u003c\/span\u003e\u003cstrong data-mce-fragment=\"1\"\u003emolybdenum\u003c\/strong\u003e\u003cspan data-mce-fragment=\"1\"\u003e (0.10-0.30%). It also has a high percentage of \u003c\/span\u003e\u003cstrong data-mce-fragment=\"1\"\u003echromium\u003c\/strong\u003e\u003cspan data-mce-fragment=\"1\"\u003e (14.5%), making the blade corrosion-resistant and increasing the hardness, durability and the tensile strength of steel mix. \u003c\/span\u003e\u003cbr\u003e\u003cmeta charset=\"utf-8\"\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003cmeta charset=\"utf-8\"\u003eThis carefully balanced composition does not only endow the blade with exceptional hardness (60 HRC) but also good wear and tear and rust-resistance properties. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003eKnife Type: Sujihiki \u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eSteel Type: \u003cmeta charset=\"utf-8\"\u003eAUS-8 steel\u003cstrong data-mce-fragment=\"1\"\u003e \u003c\/strong\u003e\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eHRC: 58-59\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eBlade Type: Double edged blade\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eBlade Length: 270mm (7.1\")\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eBlade Height: 43.5mm (1.7\")\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eBlade Thickness: 2mm\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eHandle Material: Brown Pakka wood Handle\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eHandle Length: 114mm (4.5\")\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eWeight: 169g (6 ounces)\u003c\/span\u003e\u003c\/p\u003e\n\u003cul\u003e\u003c\/ul\u003e\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e","brand":"Chef \u0026 a knife","offers":[{"title":"Default Title","offer_id":39872479199310,"sku":"T AUS 8 P Tsutime Brown Suji270","price":273.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0261\/1819\/3230\/products\/image_7660376f-902b-44e6-851c-adb1ed578f23.jpg?v=1656399382"},{"product_id":"tsunehisa-aus-8-tsuchime-sujihiki-knife-240mm-brown-pakka-wood-made-in-japan","title":"Tsunehisa AUS-8 Tsuchime Sujihiki Knife 240mm Brown Pakka Wood - Made in Japan 🇯🇵","description":"\u003cp\u003e\u003cstrong\u003eTsunehisa AUS-8 Tsuchime Sujihiki Knife\u003c\/strong\u003e, Pakka Wood handle,\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eThe blade consists of 2 layers of steel - the harder steel AUS-8 (60 HRC) and a layer of softer stainless steel are forge welded together in what is known as \"\u003c\/span\u003e\u003cem data-mce-fragment=\"1\"\u003enimai\u003c\/em\u003e\u003cspan data-mce-fragment=\"1\"\u003e\" construction.\u003c\/span\u003e\u003cstrong data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003eAUS-8 steel\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003e\u003c\/strong\u003e\u003cspan data-mce-fragment=\"1\"\u003eis a popular Japanese steel from the Aichi steelworks that is incredibly resistant to rust, yet simple to sharpen. The steel contains high amounts of \u003c\/span\u003e\u003cstrong data-mce-fragment=\"1\"\u003ecarbon\u003c\/strong\u003e\u003cspan data-mce-fragment=\"1\"\u003e (0.7-0.75%) and is also high in \u003c\/span\u003e\u003cstrong data-mce-fragment=\"1\"\u003evanadium\u003c\/strong\u003e\u003cspan data-mce-fragment=\"1\"\u003e (0.10-0.26%) and \u003c\/span\u003e\u003cstrong data-mce-fragment=\"1\"\u003emolybdenum\u003c\/strong\u003e\u003cspan data-mce-fragment=\"1\"\u003e (0.10-0.30%). It also has a high percentage of \u003c\/span\u003e\u003cstrong data-mce-fragment=\"1\"\u003echromium\u003c\/strong\u003e\u003cspan data-mce-fragment=\"1\"\u003e (14.5%), making the blade corrosion-resistant and increasing the hardness, durability and the tensile strength of steel mix. \u003c\/span\u003e\u003cbr\u003e\u003cmeta charset=\"utf-8\"\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003cmeta charset=\"utf-8\"\u003eThis carefully balanced composition does not only endow the blade with exceptional hardness (60 HRC) but also good wear and tear and rust-resistance properties. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003eKnife Type: Sujihiki \u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eSteel Type: \u003cmeta charset=\"utf-8\"\u003eAUS-8 steel\u003cstrong data-mce-fragment=\"1\"\u003e \u003c\/strong\u003e\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eHRC: 58-59\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eBlade Type: Double edged blade\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eBlade Length: 240mm \u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eBlade Height: 43.5mm (1.7\")\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eBlade Thickness: 2mm\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eHandle Material: Brown Pakka wood Handle\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eHandle Length: 114mm (4.5\")\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eWeight: 159g (6 ounces)\u003c\/span\u003e\u003c\/p\u003e\n\u003cul\u003e\u003c\/ul\u003e\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e","brand":"Chef \u0026 a knife","offers":[{"title":"Default Title","offer_id":39872492240974,"sku":"T AUS 8 Tsutime Brown Suji240","price":252.0,"currency_code":"AUD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0261\/1819\/3230\/products\/image_d9cc500e-6b5a-4baa-9f6f-e4aed518acb5.jpg?v=1656399236"},{"product_id":"tsunehisa-aus-8-tsuchime-santoku-knife-180mm-brown-pakka-wood-made-in-japan","title":"Tsunehisa AUS-8 Tsuchime Santoku Knife 180mm Brown Pakka Wood - Made in Japan 🇯🇵","description":"\u003ch1\u003e\n\u003cstrong\u003eTsunehisa AUS-8 Tsuchime Santoku Knife\u003c\/strong\u003e, Pakka Wood handle,\u003c\/h1\u003e\n\u003cmeta charset=\"utf-8\"\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003eThe blade consists of 2 layers of steel - the harder steel AUS-8 (60 HRC) and a layer of softer stainless steel are forge welded together in what is known as \"\u003c\/span\u003e\u003cem data-mce-fragment=\"1\"\u003enimai\u003c\/em\u003e\u003cspan data-mce-fragment=\"1\"\u003e\" construction.\u003c\/span\u003e\u003cstrong data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003eAUS-8 steel\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003e\u003c\/strong\u003e\u003cspan data-mce-fragment=\"1\"\u003eis a popular Japanese steel from the Aichi steelworks that is incredibly resistant to rust, yet simple to sharpen. The steel contains high amounts of \u003c\/span\u003e\u003cstrong data-mce-fragment=\"1\"\u003ecarbon\u003c\/strong\u003e\u003cspan data-mce-fragment=\"1\"\u003e (0.7-0.75%) and is also high in \u003c\/span\u003e\u003cstrong data-mce-fragment=\"1\"\u003evanadium\u003c\/strong\u003e\u003cspan data-mce-fragment=\"1\"\u003e (0.10-0.26%) and \u003c\/span\u003e\u003cstrong data-mce-fragment=\"1\"\u003emolybdenum\u003c\/strong\u003e\u003cspan data-mce-fragment=\"1\"\u003e (0.10-0.30%). It also has a high percentage of \u003c\/span\u003e\u003cstrong data-mce-fragment=\"1\"\u003echromium\u003c\/strong\u003e\u003cspan data-mce-fragment=\"1\"\u003e (14.5%), making the blade corrosion-resistant and increasing the hardness, durability and the tensile strength of steel mix. \u003c\/span\u003e\u003c\/p\u003e\n\u003cmeta charset=\"utf-8\"\u003e\u003cmeta charset=\"utf-8\"\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003eThis carefully balanced composition does not only endow the blade with exceptional hardness (60 HRC) but also good wear and tear and rust-resistance properties. \u003c\/span\u003e\u003c\/p\u003e\n\u003cmeta charset=\"utf-8\"\u003e\n\u003cp\u003e\u003cspan\u003eKnife Type: Santoku\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eSteel Type:\u003c\/span\u003e\u003c\/p\u003e\n\u003cmeta charset=\"utf-8\"\u003e\n\u003cp\u003e\u003cspan\u003eAUS-8 steel\u003cstrong data-mce-fragment=\"1\"\u003e \u003c\/strong\u003e\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eHRC: 58-59\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eBlade Type: Double edged blade\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eBlade Length: 180mm \u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eBlade Height: \u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eBlade Thickness: 2mm\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eHandle Material: Brown Pakka wood Handle\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eHandle Length: 114mm (4.5\")\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eWeight: 159g (6 ounces)\u003c\/span\u003e\u003c\/p\u003e\n\u003cul\u003e\u003c\/ul\u003e\n\u003cdiv\u003e\u003c\/div\u003e","brand":"Chef \u0026 a knife","offers":[{"title":"Default Title","offer_id":39872492437582,"sku":"T AUS 8 Tsutime Brown Santoku180","price":221.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0261\/1819\/3230\/products\/image_85b749a3-8d51-4ba8-95a5-2ecfeced8ed2.jpg?v=1656399057"},{"product_id":"tsunehisa-aus-8-tsuchime-gyuto-knife-180mm-brown-pakka-wood-made-in-japan","title":"Tsunehisa AUS-8 Tsuchime Gyuto Knife 180mm Brown Pakka Wood - Made in Japan 🇯🇵","description":"\u003cp\u003e\u003cstrong\u003eTsunehisa AUS-8 Tsuchime Gyuto Knife\u003c\/strong\u003e, Pakka Wood handle,\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eThe blade consists of 2 layers of steel - the harder steel AUS-8 (60 HRC) and a layer of softer stainless steel are forge welded together in what is known as \"\u003c\/span\u003e\u003cem data-mce-fragment=\"1\"\u003enimai\u003c\/em\u003e\u003cspan data-mce-fragment=\"1\"\u003e\" construction.\u003c\/span\u003e\u003cstrong data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003eAUS-8 steel\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003e\u003c\/strong\u003e\u003cspan data-mce-fragment=\"1\"\u003eis a popular Japanese steel from the Aichi steelworks that is incredibly resistant to rust, yet simple to sharpen. The steel contains high amounts of \u003c\/span\u003e\u003cstrong data-mce-fragment=\"1\"\u003ecarbon\u003c\/strong\u003e\u003cspan data-mce-fragment=\"1\"\u003e (0.7-0.75%) and is also high in \u003c\/span\u003e\u003cstrong data-mce-fragment=\"1\"\u003evanadium\u003c\/strong\u003e\u003cspan data-mce-fragment=\"1\"\u003e (0.10-0.26%) and \u003c\/span\u003e\u003cstrong data-mce-fragment=\"1\"\u003emolybdenum\u003c\/strong\u003e\u003cspan data-mce-fragment=\"1\"\u003e (0.10-0.30%). It also has a high percentage of \u003c\/span\u003e\u003cstrong data-mce-fragment=\"1\"\u003echromium\u003c\/strong\u003e\u003cspan data-mce-fragment=\"1\"\u003e (14.5%), making the blade corrosion-resistant and increasing the hardness, durability and the tensile strength of steel mix. \u003c\/span\u003e\u003cbr\u003e\u003cmeta charset=\"utf-8\"\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003cmeta charset=\"utf-8\"\u003eThis carefully balanced composition does not only endow the blade with exceptional hardness (60 HRC) but also good wear and tear and rust-resistance properties. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003eKnife Type: Gyuto\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eSteel Type: \u003cmeta charset=\"utf-8\"\u003eAUS-8 steel\u003cstrong data-mce-fragment=\"1\"\u003e \u003c\/strong\u003e\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eHRC: 58-59\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eBlade Type: Double edged blade\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eBlade Length: 180mm \u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eBlade Height: \u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eBlade Thickness: 2mm\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eHandle Material: Brown Pakka wood Handle\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eHandle Length: 114mm (4.5\")\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eWeight: 159g (6 ounces)\u003c\/span\u003e\u003c\/p\u003e\n\u003cul\u003e\u003c\/ul\u003e\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e","brand":"Chef \u0026 a knife","offers":[{"title":"Default Title","offer_id":39872496435278,"sku":"T AUS 8 Tsutime Brown Gyuto180","price":221.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0261\/1819\/3230\/products\/image_72ae03f3-4b5d-4a71-a37e-959e9a60b443.jpg?v=1656398616"},{"product_id":"tsunehisa-aus-8-tsuchime-kiritsuke-knife-210mm-brown-pakka-wood-made-in-japan","title":"Tsunehisa AUS-8 Tsuchime Kiritsuke Knife 210mm Brown Pakka Wood - Made in Japan 🇯🇵","description":"\u003cp\u003e\u003cstrong\u003eTsunehisa AUS-8 Tsuchime Kiritsuke Knife\u003c\/strong\u003e, Pakka Wood handle,\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eThe blade consists of 2 layers of steel - the harder steel AUS-8 (60 HRC) and a layer of softer stainless steel are forge welded together in what is known as \"\u003c\/span\u003e\u003cem data-mce-fragment=\"1\"\u003enimai\u003c\/em\u003e\u003cspan data-mce-fragment=\"1\"\u003e\" construction.\u003c\/span\u003e\u003cstrong data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003eAUS-8 steel\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003e\u003c\/strong\u003e\u003cspan data-mce-fragment=\"1\"\u003eis a popular Japanese steel from the Aichi steelworks that is incredibly resistant to rust, yet simple to sharpen. The steel contains high amounts of \u003c\/span\u003e\u003cstrong data-mce-fragment=\"1\"\u003ecarbon\u003c\/strong\u003e\u003cspan data-mce-fragment=\"1\"\u003e (0.7-0.75%) and is also high in \u003c\/span\u003e\u003cstrong data-mce-fragment=\"1\"\u003evanadium\u003c\/strong\u003e\u003cspan data-mce-fragment=\"1\"\u003e (0.10-0.26%) and \u003c\/span\u003e\u003cstrong data-mce-fragment=\"1\"\u003emolybdenum\u003c\/strong\u003e\u003cspan data-mce-fragment=\"1\"\u003e (0.10-0.30%). It also has a high percentage of \u003c\/span\u003e\u003cstrong data-mce-fragment=\"1\"\u003echromium\u003c\/strong\u003e\u003cspan data-mce-fragment=\"1\"\u003e (14.5%), making the blade corrosion-resistant and increasing the hardness, durability and the tensile strength of steel mix. \u003c\/span\u003e\u003cbr\u003e\u003cmeta charset=\"utf-8\"\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003cmeta charset=\"utf-8\"\u003eThis carefully balanced composition does not only endow the blade with exceptional hardness (60 HRC) but also good wear and tear and rust-resistance properties. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003eKnife Type: kiritsuke\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eSteel Type: \u003cmeta charset=\"utf-8\"\u003eAUS-8 steel\u003cstrong data-mce-fragment=\"1\"\u003e \u003c\/strong\u003e\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eHRC: 58-59\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eBlade Type: Double edged blade\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eBlade Length: 210mm \u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eBlade Height: \u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eBlade Thickness: 2mm\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eHandle Material: Brown Pakka wood Handle\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eHandle Length: 114mm (4.5\")\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eWeight: 159g (6 ounces)\u003c\/span\u003e\u003c\/p\u003e\n\u003cul\u003e\u003c\/ul\u003e\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e","brand":"Chef \u0026 a knife","offers":[{"title":"Default Title","offer_id":39872504266830,"sku":"T AUS 8 P Tsutime Brown Kiritsuke210","price":284.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0261\/1819\/3230\/products\/image_eb3ee86b-0ce8-4bac-ab3e-9f827e7e7ca6.jpg?v=1656398850"},{"product_id":"tsunehisa-vg10-damascus-santoku-180mm-red-pakka","title":"Tsunehisa VG10 33layers Damascus Steel Santoku 180mm Red Pakka Wood Handle - Made in Japan 🇯🇵","description":"\u003ch2\u003eExperience VG10 33-Layer Damascus in a Versatile Santoku with a Striking Red Pakka Handle\u003c\/h2\u003e\u003ch2\u003eThe Specs\u003c\/h2\u003e\u003cul\u003e\n\u003cli\u003eSteel: VG10 stainless core, 33-layer Damascus cladding, 60-62 HRC\u003c\/li\u003e\n\u003cli\u003eBlade length: 180mm | Blade height: 40mm | Spine: 2mm | Weight: 175g\u003c\/li\u003e\n\u003cli\u003eEdge grind: Even 50\/50 double bevel\u003c\/li\u003e\n\u003cli\u003eHandle: Red pakkawood with stainless steel ferrule (Western style)\u003c\/li\u003e\n\u003cli\u003eOrigin: Japan\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch2\u003eThe Santoku\u003c\/h2\u003e\u003cp\u003eVG10 is one of the most trusted stainless steels in Japanese knife making - a high-carbon, high-chromium alloy with added cobalt and vanadium that delivers excellent edge retention, corrosion resistance, and ease of sharpening. At 60-62 HRC it holds a keen working edge through daily prep while remaining practical to maintain on Japanese water stones. The 33-layer Damascus cladding is mirror-finished and hammered to create a flowing, wave-like pattern that makes each blade visually unique - and adds structural support to the core. The santoku profile handles meat, fish, and vegetables with equal confidence. The name translates as three virtues. At 180mm it covers most daily prep tasks efficiently. The red pakkawood handle is a durable, moisture-resistant material that develops character with use. Handmade in Japan.\u003c\/p\u003e\u003ch2\u003eCare \u0026amp; Maintenance\u003c\/h2\u003e\u003cul\u003e\n\u003cli\u003eHand wash only - never dishwasher\u003c\/li\u003e\n\u003cli\u003eDry immediately after washing\u003c\/li\u003e\n\u003cli\u003eHone regularly on a ceramic rod or leather strop\u003c\/li\u003e\n\u003cli\u003eSharpen on Japanese water stones (1000\/3000 grit)\u003c\/li\u003e\n\u003cli\u003eStore on a magnetic strip or in a knife block\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Chef \u0026 a knife","offers":[{"title":"Default Title","offer_id":39872508264526,"sku":"T VG10 33layer Red Santoku 180","price":252.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0261\/1819\/3230\/products\/image_902f3fc5-d5e9-4842-82d1-a1b597aed52f.jpg?v=1656405978"},{"product_id":"tsunehisa-vg10-damascus-nakiri-180mm-red-pakka","title":"Tsunehisa VG10 33-Layer Damascus Nakiri 180mm Red Pakka Handle - Made in Japan 🇯🇵","description":"\u003ch2\u003eExperience VG10 33-Layer Damascus in a Dedicated Vegetable Knife with a Striking Red Pakka Handle\u003c\/h2\u003e\u003ch2\u003eThe Specs\u003c\/h2\u003e\u003cul\u003e\n\u003cli\u003eSteel: VG10 stainless core, 33-layer Damascus cladding, 60-62 HRC\u003c\/li\u003e\n\u003cli\u003eBlade length: 180mm | Blade height: 40mm | Spine: 2mm | Weight: 175g\u003c\/li\u003e\n\u003cli\u003eEdge grind: Even 50\/50 double bevel\u003c\/li\u003e\n\u003cli\u003eHandle: Red pakkawood with stainless steel ferrule (Western style)\u003c\/li\u003e\n\u003cli\u003eOrigin: Japan\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch2\u003eThe Nakiri\u003c\/h2\u003e\u003cp\u003eVG10 is one of the most trusted stainless steels in Japanese knife making - a high-carbon, high-chromium alloy with added cobalt and vanadium that delivers excellent edge retention, corrosion resistance, and ease of sharpening. At 60-62 HRC it holds a keen working edge through daily prep while remaining practical to maintain on Japanese water stones. The 33-layer Damascus cladding is mirror-finished and hammered to create a flowing, wave-like pattern that makes each blade visually unique - and adds structural support to the core. The nakiri is Japan's dedicated vegetable knife - a flat-edged, rectangular blade designed for push cuts through vegetables with no rocking and no forward motion. The flat profile ensures full contact with the board on every stroke, producing clean, even cuts through root vegetables, leafy greens, and herbs. At 180mm it handles most vegetable prep efficiently. The red pakkawood handle is a durable, moisture-resistant material that develops character with use. Handmade in Japan.\u003c\/p\u003e\u003ch2\u003eCare \u0026amp; Maintenance\u003c\/h2\u003e\u003cul\u003e\n\u003cli\u003eHand wash only - never dishwasher\u003c\/li\u003e\n\u003cli\u003eDry immediately after washing\u003c\/li\u003e\n\u003cli\u003eHone regularly on a ceramic rod or leather strop\u003c\/li\u003e\n\u003cli\u003eSharpen on Japanese water stones (1000\/3000 grit)\u003c\/li\u003e\n\u003cli\u003eStore on a magnetic strip or in a knife block\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Chef \u0026 a knife","offers":[{"title":"Default Title","offer_id":39872556105806,"sku":"T VG10 33layer Red Nakiri","price":252.0,"currency_code":"AUD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0261\/1819\/3230\/products\/image_2474c2fc-7c56-4194-a508-9bb07289289a.heic?v=1656654855"},{"product_id":"tsunehisa-aokami-super-gyuto-210mm-brown-pakka","title":"Tsunehisa Aokami Super Gyuto 210mm Brown Pakka Wood Handle - Made in Japan 🇯🇵","description":"\u003ch2\u003eExperience Aogami Super - Japan's Most Revered Carbon Steel\u003c\/h2\u003e\u003cp\u003eThe Tsunehisa Aokami Super Gyuto 210mm is made in Japan from Aogami Super (Blue Super) steel - the highest grade of Hitachi's blue paper steel series, capable of achieving extreme hardness and holding a razor-sharp edge longer than almost any other carbon steel available.\u003c\/p\u003e\u003ch2\u003eThe Specs\u003c\/h2\u003e\u003cul\u003e\n\u003cli\u003eSteel: Aogami Super (Blue Super) carbon steel - 58-59 HRC\u003c\/li\u003e\n\u003cli\u003eFinish: Hammered tsuchime cladding - reduces drag and food sticking\u003c\/li\u003e\n\u003cli\u003eBlade length: 210mm | Double bevel\u003c\/li\u003e\n\u003cli\u003eEdge grind: Even 50\/50 double bevel\u003c\/li\u003e\n\u003cli\u003eHandle: Brown pakkawood (Western Yo style)\u003c\/li\u003e\n\u003cli\u003eNote: Reactive steel - wipe dry immediately after use\u003c\/li\u003e\n\u003cli\u003eOrigin: Japan\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch2\u003eThe Carbon Steel Difference\u003c\/h2\u003e\u003cp\u003eAogami Super is the pinnacle of Japanese carbon steel - it takes a keener edge than any stainless steel, holds that edge longer under hard use, and sharpens back to razor-sharp on Japanese water stones with minimal effort. The trade-off is reactivity - it will develop a patina with use and must be wiped dry after washing to prevent rust. For cooks who want the absolute best cutting performance and are willing to give their knife a little extra care, Aogami Super is the answer. The hammered tsuchime cladding reduces drag and prevents food from sticking to the flat. Made in Japan by Tsunehisa.\u003c\/p\u003e\u003ch2\u003eCare \u0026amp; Maintenance\u003c\/h2\u003e\u003cul\u003e\n\u003cli\u003eHand wash only - never dishwasher\u003c\/li\u003e\n\u003cli\u003eWipe dry immediately after use - reactive steel will rust if left wet\u003c\/li\u003e\n\u003cli\u003eA natural patina will develop with use - this is normal and protects the steel\u003c\/li\u003e\n\u003cli\u003eSharpen on Japanese water stones - takes an exceptional edge\u003c\/li\u003e\n\u003cli\u003eApply a light coat of food-safe oil if storing for extended periods\u003c\/li\u003e\n\u003cli\u003eStore on a magnetic strip or in a knife block to protect the edge\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Chef \u0026 a knife","offers":[{"title":"Default Title","offer_id":39873996030030,"sku":"T AS P Tsutime Brown Gyuto210","price":252.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0261\/1819\/3230\/products\/image_dd6f0401-50e6-4804-a26a-bb4e8c27630e.jpg?v=1656397956"},{"product_id":"tsunehisa-aokami-super-gyuto-240mm-brown-pakka","title":"Tsunehisa Aokami Super Gyuto 240mm Brown Pakka Wood Handle - Made in Japan 🇯🇵","description":"\u003ch2\u003eExperience Aogami Super at Maximum Gyuto Length\u003c\/h2\u003e\n\u003cp\u003eThe Tsunehisa Aokami Super Gyuto 240mm is made in Japan from Aogami Super (Blue Super) steel - the highest grade of Hitachi's blue paper steel series, in the longer 240mm blade for cooks who want maximum reach and the absolute best cutting performance from a carbon steel gyuto.\u003c\/p\u003e\n\u003ch2\u003eThe Specs\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003eSteel: Aogami Super (Blue Super) carbon steel - 63 HRC\u003c\/li\u003e\n\u003cli\u003eFinish: Hammered tsuchime cladding - reduces drag and food sticking\u003c\/li\u003e\n\u003cli\u003eBlade length: 240mm | Double bevel\u003c\/li\u003e\n\u003cli\u003eEdge grind: Even 50\/50 double bevel\u003c\/li\u003e\n\u003cli\u003eHandle: Brown pakkawood (Western Yo style)\u003c\/li\u003e\n\u003cli\u003eNote: Reactive steel - wipe dry immediately after use\u003c\/li\u003e\n\u003cli\u003eOrigin: Japan\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003eMore Reach. Same Exceptional Edge.\u003c\/h2\u003e\n\u003cp\u003eAogami Super is the pinnacle of Japanese carbon steel - it takes a keener edge than any stainless steel, holds that edge longer under hard use, and sharpens back to razor-sharp on Japanese water stones with minimal effort. At 240mm, this blade covers the full length of large proteins and vegetables in fewer strokes. The hammered tsuchime cladding reduces drag and prevents food from sticking to the flat. Reactive steel - wipe dry after use and a natural patina will develop that protects the steel. Made in Japan by Tsunehisa.\u003c\/p\u003e\n\u003ch2\u003eCare \u0026amp; Maintenance\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003eHand wash only - never dishwasher\u003c\/li\u003e\n\u003cli\u003eWipe dry immediately after use - reactive steel will rust if left wet\u003c\/li\u003e\n\u003cli\u003eA natural patina will develop with use - this is normal and protects the steel\u003c\/li\u003e\n\u003cli\u003eSharpen on Japanese water stones - takes an exceptional edge\u003c\/li\u003e\n\u003cli\u003eApply a light coat of food-safe oil if storing for extended periods\u003c\/li\u003e\n\u003cli\u003eStore on a magnetic strip or in a knife block to protect the edge\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Chef \u0026 a knife","offers":[{"title":"Default Title","offer_id":39874003566670,"sku":"T AS P Tsutime Brown Gyuto240","price":273.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0261\/1819\/3230\/products\/image_24f23df3-0193-4b12-8a9b-e7cce38c375e.jpg?v=1656398060"},{"product_id":"tsunehisa-vg10-damascus-nakiri-180mm-brown-pakka","title":"Tsunehisa VG10 33layers Damascus Steel Nakiri 180mm Brown Pakka Wood Handle - Made in Japan 🇯🇵","description":"\u003ch2\u003eExperience VG10 33-Layer Damascus in a Dedicated Vegetable Knife with a Classic Brown Pakka Handle\u003c\/h2\u003e\u003ch2\u003eThe Specs\u003c\/h2\u003e\u003cul\u003e\n\u003cli\u003eSteel: VG10 stainless core, 33-layer Damascus cladding, 60-62 HRC\u003c\/li\u003e\n\u003cli\u003eBlade length: 180mm | Blade height: 40mm | Spine: 2mm | Weight: 175g\u003c\/li\u003e\n\u003cli\u003eEdge grind: Even 50\/50 double bevel\u003c\/li\u003e\n\u003cli\u003eHandle: Brown pakkawood with stainless steel ferrule (Western style)\u003c\/li\u003e\n\u003cli\u003eOrigin: Japan\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch2\u003eThe Nakiri\u003c\/h2\u003e\u003cp\u003eVG10 is one of the most trusted stainless steels in Japanese knife making - a high-carbon, high-chromium alloy with added cobalt and vanadium that delivers excellent edge retention, corrosion resistance, and ease of sharpening. At 60-62 HRC it holds a keen working edge through daily prep while remaining practical to maintain on Japanese water stones. The 33-layer Damascus cladding is mirror-finished and hammered to create a flowing, wave-like pattern that makes each blade visually unique - and adds structural support to the core. The nakiri is Japan's dedicated vegetable knife - a flat-edged, rectangular blade designed for push cuts through vegetables with no rocking and no forward motion. The flat profile ensures full contact with the board on every stroke, producing clean, even cuts through root vegetables, leafy greens, and herbs. At 180mm it handles most vegetable prep efficiently. The brown pakkawood handle is a durable, moisture-resistant material that pairs naturally with the Damascus blade. Handmade in Japan.\u003c\/p\u003e\u003ch2\u003eCare \u0026amp; Maintenance\u003c\/h2\u003e\u003cul\u003e\n\u003cli\u003eHand wash only - never dishwasher\u003c\/li\u003e\n\u003cli\u003eDry immediately after washing\u003c\/li\u003e\n\u003cli\u003eHone regularly on a ceramic rod or leather strop\u003c\/li\u003e\n\u003cli\u003eSharpen on Japanese water stones (1000\/3000 grit)\u003c\/li\u003e\n\u003cli\u003eStore on a magnetic strip or in a knife block\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Chef \u0026 a knife","offers":[{"title":"Default Title","offer_id":43791250587939,"sku":"T V10 Dama Tsutime Brown Nakiri","price":242.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0261\/1819\/3230\/products\/image_45dfa233-fbc5-452d-85c1-5b14b4765842.jpg?v=1679897605"},{"product_id":"tsunehisa-g3-nashiji-red-santoku-180mm-made-in-japan","title":"Tsunehisa G3 Nashiji Red Santoku 180mm - Made in Japan 🇯🇵","description":"\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003eThis knife \u003c\/span\u003e\u003cspan\u003eis made by Tsunehisa in Tosa, Japan. They are well known for their outstanding value and use of top-quality steel. In the case of this knife, they have used the highly regarded G3 stainless steel. G3, also known as Silver 3 steel, Ginsanko, or Gin3, is stainless steel made by Hitachi Metals. It is a fine-grained high carbon stainless steel that possesses a similar cutting feel and ease of sharpening to classic carbon steel. Ginsan steel is an excellent stainless steel for forging and it is a very similar alloy to white steel in terms of edge formation and sharpness. We have a great affinity for this stainless alloy for many reasons, including ease of sharpening and general maintenance.\u003c\/span\u003e\u003cbr\u003e\u003cbr\u003e\u003cspan\u003eSantoku offer a nice size and shape; the height of the blade and flat profile make it a great choice for users who prefer push cutting over a rocking style. The edge geometry and grinds are very well executed, resulting in a santoku that will surprise you with its ability to fall through the hardest ingredients.\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThe western handle is made from pakkawood. It looks great and feels good in the hand. All around this is a really nice, easy-to-maintain santoku at a very attractive price.\u003c\/span\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eBrand: Tsunehisa\u003c\/li\u003e\n\u003cli\u003eConstruction: San Mai, Roll Forged\u003c\/li\u003e\n\u003cli\u003eLocation: Tosa Japan\u003c\/li\u003e\n\u003cli\u003eSteel: Ginsan Stainless Steel\u003c\/li\u003e\n\u003cli\u003eCladding: Stainless Steel\u003c\/li\u003e\n\u003cli\u003eFinish: Nashiji (pear skin)\u003c\/li\u003e\n\u003cli\u003eHandle: Western Pakkawood Scales\u003c\/li\u003e\n\u003cli\u003eEdge Grind: Even 50\/50\u003c\/li\u003e\n\u003cli\u003eWeight: 5.4oz\/156g\u003c\/li\u003e\n\u003cli\u003eBlade Length: 185 mm\u003c\/li\u003e\n\u003cli\u003eOverall Length: 308 mm\u003c\/li\u003e\n\u003cli\u003eSpine Thickness at Base: 2.1 mm\u003c\/li\u003e\n\u003cli\u003eBlade Height: 45 mm\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cul\u003e\u003c\/ul\u003e\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e","brand":"Chef \u0026 a knife","offers":[{"title":"Default Title","offer_id":43791297249571,"sku":"T G3 Nashiji red Santoku 180","price":158.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0261\/1819\/3230\/products\/image_4fa4bc42-1a7b-49ed-8f3f-d8f3c1f0b006.jpg?v=1680092587"},{"product_id":"tsunehisa-vg1-gyuto-300mm-rosewood","title":"Tsunehisa VG1 Gyuto Knife 300mm  Rosewood Handle - Made in Japan 🇯🇵","description":"\u003ch2\u003eExperience Japanese VG1 Stainless at Maximum Gyuto Length\u003c\/h2\u003e\u003cp\u003eThe Tsunehisa VG1 Gyuto 300mm in Rosewood is made in Japan from VG1 stainless steel - the longest gyuto in the VG1 range, built for professional kitchens where maximum reach and high-volume efficiency are the priority, with a warm rosewood handle for a premium feel in the hand.\u003c\/p\u003e\u003ch2\u003eThe Specs\u003c\/h2\u003e\u003cul\u003e\n\u003cli\u003eSteel: VG1 stainless - stainless clad, San Mai\u003c\/li\u003e\n\u003cli\u003eFinish: Tsuchime (hammered) - reduces drag and food sticking\u003c\/li\u003e\n\u003cli\u003eBlade length: 300mm | Double bevel\u003c\/li\u003e\n\u003cli\u003eEdge grind: Even 50\/50 double bevel\u003c\/li\u003e\n\u003cli\u003eHandle: Rosewood (Western Yo style)\u003c\/li\u003e\n\u003cli\u003eOrigin: Japan\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch2\u003eMaximum Reach. Professional Volume.\u003c\/h2\u003e\u003cp\u003eAt 300mm, this is the blade for professional kitchens where speed and volume are everything - slicing through whole sides of fish, large roasts, and high volumes of vegetables in fewer strokes than any shorter blade. VG1 is a high carbon stainless steel that delivers a sharp, long-lasting edge with minimal maintenance - no rust risk, easy to sharpen on Japanese water stones, and forgiving enough for the most demanding daily use. The tsuchime hammered finish reduces drag and prevents food from sticking to the flat. Made in Japan by Tsunehisa.\u003c\/p\u003e\u003ch2\u003eCare \u0026amp; Maintenance\u003c\/h2\u003e\u003cul\u003e\n\u003cli\u003eHand wash and dry - dishwasher not recommended\u003c\/li\u003e\n\u003cli\u003eSharpen on Japanese water stones\u003c\/li\u003e\n\u003cli\u003eHone regularly with a ceramic or fine honing rod\u003c\/li\u003e\n\u003cli\u003eStore on a magnetic strip or in a knife block to protect the edge\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Chef \u0026 a knife","offers":[{"title":"Default Title","offer_id":43797302968611,"sku":"T ALLVG1 RWC Gyuto 300","price":305.0,"currency_code":"AUD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0261\/1819\/3230\/products\/image_bd16689e-675f-47f7-95a2-7000421b3fa1.jpg?v=1679911551"},{"product_id":"tsunehisa-vg1-gyuto-270mm-rosewood","title":"Tsunehisa VG1 Gyuto Knife 270mm  Rosewood Handle - Made in Japan 🇯🇵","description":"\u003ch2\u003eExperience Japanese VG1 Stainless at Professional Volume Length\u003c\/h2\u003e\u003cp\u003eThe Tsunehisa VG1 Gyuto 270mm in Rosewood is made in Japan from VG1 stainless steel - a long, authoritative blade for professional kitchens and serious home cooks who need maximum reach for high-volume prep, with a warm rosewood handle for a premium feel in the hand.\u003c\/p\u003e\u003ch2\u003eThe Specs\u003c\/h2\u003e\u003cul\u003e\n\u003cli\u003eSteel: VG1 stainless - stainless clad, San Mai\u003c\/li\u003e\n\u003cli\u003eFinish: Tsuchime (hammered) - reduces drag and food sticking\u003c\/li\u003e\n\u003cli\u003eBlade length: 270mm | Double bevel\u003c\/li\u003e\n\u003cli\u003eEdge grind: Even 50\/50 double bevel\u003c\/li\u003e\n\u003cli\u003eHandle: Rosewood (Western Yo style)\u003c\/li\u003e\n\u003cli\u003eOrigin: Japan\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch2\u003eBuilt for Volume\u003c\/h2\u003e\u003cp\u003eAt 270mm, this is the blade for cooks who need to work fast and work large - slicing through whole fish, large roasts, and high volumes of vegetables without stopping. VG1 is a high carbon stainless steel that delivers a sharp, long-lasting edge with minimal maintenance - no rust risk, easy to sharpen on Japanese water stones, and forgiving enough for demanding daily use. The tsuchime hammered finish reduces drag and prevents food from sticking to the flat. Made in Japan by Tsunehisa.\u003c\/p\u003e\u003ch2\u003eCare \u0026amp; Maintenance\u003c\/h2\u003e\u003cul\u003e\n\u003cli\u003eHand wash and dry - dishwasher not recommended\u003c\/li\u003e\n\u003cli\u003eSharpen on Japanese water stones\u003c\/li\u003e\n\u003cli\u003eHone regularly with a ceramic or fine honing rod\u003c\/li\u003e\n\u003cli\u003eStore on a magnetic strip or in a knife block to protect the edge\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Chef \u0026 a knife","offers":[{"title":"Default Title","offer_id":43803690959139,"sku":"T ALLVG1 RWC Gyuto270","price":278.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0261\/1819\/3230\/products\/image_e2c2c481-4232-4931-aaa8-55bc21d426b5.jpg?v=1679911206"},{"product_id":"tsunehisa-vg1-utility-knife-150mm-rosewood-handle-made-in-japan","title":"Tsunehisa VG1 Utility Knife 150mm Rosewood Handle - Made in Japan 🇯🇵","description":"\u003cp\u003e\u003cspan\u003e\u003cstrong\u003eVG-1 steel\u003c\/strong\u003e is synonymous with efficiency and durability and is extremely easy to maintain as the blade is completely stainless. Unlike other knives.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThe blade has a polished surface and an engraved signature by the master on the right side. The handle \u003cstrong\u003e(traditional Japanese Wa)\u003c\/strong\u003e is oval and smooth, with no discernible transition between the rosewood and maple wood. It’s suitable for both left- and right-handed users.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eWhere the blade meets the handle, you may notice a special feature called Machi spacing. This is a small gap between the lower part of the blade and the handle, which can be seen mostly in Yanagiba knives. It is a feature that pays tribute to Japanese swords and is typical mostly in the work of blacksmiths located in and around the Tokyo area. \u003c\/span\u003e\u003c\/p\u003e\n\u003cblockquote\u003e\u003c\/blockquote\u003e\n\u003cul\u003e\n\u003cli\u003e150mm Utility Knife\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003eStainless Core VG1 \/ Stainless Clad\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003eRoseWood Handle\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan color=\"#000258\"\u003e\u003cspan\u003eCrafted \u003c\/span\u003ein Japan\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan size=\"4\"\u003e\u003cspan face=\"Arial\" color=\"#2e6b31\"\u003e150mm Blade Edge Length \u003c\/span\u003e\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan size=\"4\"\u003e\u003cspan face=\"Arial\" color=\"#2e6b31\"\u003e280mm Overall Length \u003c\/span\u003e\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan size=\"4\"\u003e\u003cspan face=\"Arial\" color=\"#2e6b31\"\u003e1mm Blade Thickness\u003c\/span\u003e\u003c\/span\u003e \u003c\/li\u003e\n\u003cli\u003e30mm Blade Height\u003c\/li\u003e\n\u003cli\u003e25g\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e","brand":"Chef \u0026 a knife","offers":[{"title":"Default Title","offer_id":43803692237091,"sku":"T AllVG1 RWC Petty150","price":200.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0261\/1819\/3230\/products\/image_98a2d8f3-6934-4b6f-9425-d66756dcaafa.jpg?v=1680065031"},{"product_id":"tsunehisa-aogami-sakimaru-sujihiki-300mm-11-8-made-in-japan","title":"TSUNEHISA AOGAMI SAKIMARU SUkJIHIKI 300MM (11.8\") - Made in Japan 🇯🇵","description":"\u003cp\u003e\u003cstrong\u003eTsunehisa Aogami Sakimaru Rosewood Handle\u003c\/strong\u003e,\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThe Tsunehisa Sakimaru Sujihiki Aogami #2 300mm is a traditional Japanese knife used for preparing meat and fish, especially for sashimi and nigiri sushi. The name sakimaru refers to the tanto tip, which is one of the main features of a katana. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eAogami #2 is one of the best in the high-carbon class, with added elements such as chromium (Cr) and tungsten (W) for improved corrosion and wear resistance, all while having an awesomely fine sharpness and being able to get resharpened easily.\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eJapanese (Wa) style handle made out of rosewood with a buffalo horn ferrule.\u003c\/span\u003e\u003c\/p\u003e\n\u003cblockquote\u003e\u003c\/blockquote\u003e\n\u003cul\u003e\n\u003cli\u003e300mm Sakimaru Knife\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003eAogami Steel \u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003eRoseWood Handle\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan color=\"#000258\"\u003e\u003cspan\u003eCrafted \u003c\/span\u003ein Japan\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan size=\"4\"\u003e\u003cspan color=\"#2e6b31\" face=\"Arial\"\u003e300mm Blade Edge Length \u003c\/span\u003e\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan size=\"4\"\u003e\u003cspan color=\"#2e6b31\" face=\"Arial\"\u003e450mm Overall Length \u003c\/span\u003e\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan size=\"4\"\u003e\u003cspan color=\"#2e6b31\" face=\"Arial\"\u003e5mm Blade Thickness\u003c\/span\u003e\u003c\/span\u003e \u003c\/li\u003e\n\u003cli\u003e34mm Blade Height\u003c\/li\u003e\n\u003cli\u003e260g\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e","brand":"Chef \u0026 a knife","offers":[{"title":"Default Title","offer_id":43803697152291,"sku":"T AO Kuro RC Sakimaru300","price":515.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0261\/1819\/3230\/products\/image_2612dbc5-80ad-45f4-8ac9-ba12c68d34de.jpg?v=1670832038"},{"product_id":"tsunehisa-aogami-sakimaru-sujihiki-270mm-11-8-made-in-japan","title":"TSUNEHISA AOGAMI SAKIMARU SUJIHIKI 270MM (11.8\") - Made in Japan 🇯🇵","description":"\u003ch1\u003e\u003c\/h1\u003e\n\u003ch1\u003e\u003c\/h1\u003e\n\u003cp\u003e\u003cstrong\u003eTsunehisa Aogami Sakimaru Rosewood Handle\u003c\/strong\u003e,\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThe Tsunehisa Sakimaru Sujihiki Aogami #2 300mm is a traditional Japanese knife used for preparing meat and fish, especially for sashimi and nigiri sushi. The name sakimaru refers to the tanto tip, which is one of the main features of a katana. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eAogami #2 is one of the best in the high-carbon class, with added elements such as chromium (Cr) and tungsten (W) for improved corrosion and wear resistance, all while having an awesomely fine sharpness and being able to get resharpened easily.\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003cspan\u003eJapanese (Wa) style handle made out of rosewood with a buffalo horn ferrule.\u003c\/span\u003e\u003c\/p\u003e\n\u003cblockquote\u003e\u003c\/blockquote\u003e\n\u003cul\u003e\n\u003cli\u003e270mm Sakimaru Knife\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003eAogami Steel \u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003eRoseWood Handle\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan color=\"#000258\"\u003e\u003cspan\u003eCrafted \u003c\/span\u003ein Japan\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan size=\"4\" rwr=\"1\"\u003e\u003cspan color=\"#2e6b31\" face=\"Arial\"\u003e270mm Blade Edge Length \u003c\/span\u003e\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan size=\"4\" rwr=\"1\"\u003e\u003cspan color=\"#2e6b31\" face=\"Arial\"\u003e420mm Overall Length \u003c\/span\u003e\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan size=\"4\" rwr=\"1\"\u003e\u003cspan color=\"#2e6b31\" face=\"Arial\"\u003e5mm Blade Thickness\u003c\/span\u003e\u003c\/span\u003e \u003c\/li\u003e\n\u003cli\u003e34mm Blade Height\u003c\/li\u003e\n\u003cli\u003e260g\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cdiv\u003e\u003c\/div\u003e","brand":"Chef \u0026 a knife","offers":[{"title":"Default Title","offer_id":43805401317667,"sku":"T AO Kuro RC Sakimaru270","price":504.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0261\/1819\/3230\/products\/image_0d0c751e-5838-45a4-8064-ccb6d0872ccd.jpg?v=1670831980"},{"product_id":"tsunehisa-vg10-brown-pakka-gyuto-210mm","title":"Tsunehisa VG10 Brown Pakka Gyuto Knife 210mm - Made in Japan 🇯🇵","description":"\u003ch2\u003eExperience VG10 Precision in a Handmade Gyuto Built for Everyday Excellence\u003c\/h2\u003e\u003ch2\u003eThe Specs\u003c\/h2\u003e\u003cul\u003e\n\u003cli\u003eSteel: VG10 stainless core, San Mai (Suminagashi forged), 61 HRC\u003c\/li\u003e\n\u003cli\u003eCladding: 2 layers damascus-patterned stainless steel\u003c\/li\u003e\n\u003cli\u003eBlade length: 210mm | Blade height: 44mm | Spine: 1.6mm | Weight: 160g\u003c\/li\u003e\n\u003cli\u003eEdge grind: Even 50\/50 double bevel\u003c\/li\u003e\n\u003cli\u003eHandle: Octagonal brown rosewood with black pakkawood bolster (Wa style)\u003c\/li\u003e\n\u003cli\u003eOrigin: Echizen, Japan\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch2\u003eThe Gyuto\u003c\/h2\u003e\u003cp\u003eVG10 is one of the most trusted stainless steels in Japanese knife making - a high-carbon, high-chromium alloy with added cobalt and vanadium that delivers excellent edge retention, corrosion resistance, and ease of sharpening. At 61 HRC it holds a keen working edge through daily prep while remaining practical to maintain on Japanese water stones. The VG10 core is forged between two layers of damascus-patterned stainless steel using the Suminagashi technique - a traditional Japanese forging method that produces the distinctive flowing pattern visible on the blade flat. The outer layers protect the core from damage and oxidation. At 210mm this gyuto is the most versatile size in the range - long enough to break down proteins and large vegetables efficiently, compact enough for precise work. Handmade in Echizen, Japan.\u003c\/p\u003e\u003ch2\u003eCare \u0026amp; Maintenance\u003c\/h2\u003e\u003cul\u003e\n\u003cli\u003eHand wash only - never dishwasher\u003c\/li\u003e\n\u003cli\u003eDry immediately after washing\u003c\/li\u003e\n\u003cli\u003eHone regularly on a ceramic rod or leather strop\u003c\/li\u003e\n\u003cli\u003eSharpen on Japanese water stones (1000\/3000 grit)\u003c\/li\u003e\n\u003cli\u003eStore on a magnetic strip or in a knife block\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Chef \u0026 a knife","offers":[{"title":"Default Title","offer_id":44563009798435,"sku":"T V10 Sumi Tsutime Brown gyuto210","price":236.0,"currency_code":"AUD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0261\/1819\/3230\/products\/image_567d5860-e5ca-4a5c-a9df-c676fefa3089.jpg?v=1680065054"},{"product_id":"tsunehisa-vg1-gyuto-210mm-rosewood","title":"Tsunehisa VG1 Gyuto Knife 210mm  Rosewood Handle - Made in Japan 🇯🇵","description":"\u003ch2\u003eExperience Japanese VG1 Stainless at the Professional's Preferred Length - with Rosewood\u003c\/h2\u003e\u003cp\u003eThe Tsunehisa VG1 Gyuto 210mm in Rosewood is made in Japan from VG1 stainless steel - the same outstanding VG1 performance at the 210mm professional length, with a warm rosewood handle for a more premium, traditional look on the bench.\u003c\/p\u003e\u003ch2\u003eThe Specs\u003c\/h2\u003e\u003cul\u003e\n\u003cli\u003eSteel: VG1 stainless - stainless clad, San Mai\u003c\/li\u003e\n\u003cli\u003eFinish: Tsuchime (hammered) - reduces drag and food sticking\u003c\/li\u003e\n\u003cli\u003eBlade length: 210mm | Double bevel\u003c\/li\u003e\n\u003cli\u003eEdge grind: Even 50\/50 double bevel\u003c\/li\u003e\n\u003cli\u003eHandle: Rosewood (Western Yo style)\u003c\/li\u003e\n\u003cli\u003eOrigin: Japan\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch2\u003eVG1 - The Reliable Workhorse\u003c\/h2\u003e\u003cp\u003eVG1 is a high carbon stainless steel that delivers a sharp, long-lasting edge with minimal maintenance - no rust risk, easy to sharpen on Japanese water stones, and forgiving enough for everyday use. The 210mm blade is the professional's preferred length - long enough for slicing proteins and breaking down large vegetables, short enough for precise, controlled work. The tsuchime hammered finish reduces drag and prevents food from sticking to the flat. The rosewood handle adds warmth and a more premium feel compared to pakkawood. Made in Japan by Tsunehisa.\u003c\/p\u003e\u003ch2\u003eCare \u0026amp; Maintenance\u003c\/h2\u003e\u003cul\u003e\n\u003cli\u003eHand wash and dry - dishwasher not recommended\u003c\/li\u003e\n\u003cli\u003eSharpen on Japanese water stones\u003c\/li\u003e\n\u003cli\u003eHone regularly with a ceramic or fine honing rod\u003c\/li\u003e\n\u003cli\u003eStore on a magnetic strip or in a knife block to protect the edge\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Chef \u0026 a knife","offers":[{"title":"Default Title","offer_id":44564641939747,"sku":"T ALLVG1 RWC Gyuto210","price":221.0,"currency_code":"AUD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0261\/1819\/3230\/products\/image_1e76c6d6-c5d2-40b5-ac21-b5958f3a88c5.jpg?v=1680064852"},{"product_id":"tsunehisa-vg10-brown-pakka-petty-135mm","title":"Tsunehisa VG10 Brown Pakka Petty 135mm - Made in Japan 🇯🇵","description":"\u003ch2\u003eExperience VG10 Precision in a Versatile Petty Built for Detail Work and Light Prep\u003c\/h2\u003e\u003ch2\u003eThe Specs\u003c\/h2\u003e\u003cul\u003e\n\u003cli\u003eSteel: VG10 stainless core, San Mai (Suminagashi forged), 61 HRC\u003c\/li\u003e\n\u003cli\u003eCladding: 2 layers damascus-patterned stainless steel\u003c\/li\u003e\n\u003cli\u003eBlade length: 135mm | Blade height: 28mm | Spine: 1.6mm | Weight: 70g\u003c\/li\u003e\n\u003cli\u003eEdge grind: Even 50\/50 double bevel\u003c\/li\u003e\n\u003cli\u003eHandle: Octagonal brown rosewood with black pakkawood bolster (Wa style)\u003c\/li\u003e\n\u003cli\u003eOrigin: Echizen, Japan\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch2\u003eThe Petty\u003c\/h2\u003e\u003cp\u003eVG10 is one of the most trusted stainless steels in Japanese knife making - a high-carbon, high-chromium alloy with added cobalt and vanadium that delivers excellent edge retention, corrosion resistance, and ease of sharpening. At 61 HRC it holds a keen working edge through daily prep while remaining practical to maintain on Japanese water stones. The VG10 core is forged between two layers of damascus-patterned stainless steel using the Suminagashi technique, protecting the core from damage and oxidation. The petty is the Japanese equivalent of a Western paring or utility knife - small, nimble, and designed for tasks that require control over power. At 135mm it sits between a paring knife and a small gyuto, handling in-hand peeling and trimming as well as on-board work with shallots, herbs, and small proteins. The thin 1.6mm spine keeps it light and responsive. Handmade in Echizen, Japan.\u003c\/p\u003e\u003ch2\u003eCare \u0026amp; Maintenance\u003c\/h2\u003e\u003cul\u003e\n\u003cli\u003eHand wash only - never dishwasher\u003c\/li\u003e\n\u003cli\u003eDry immediately after washing\u003c\/li\u003e\n\u003cli\u003eHone regularly on a ceramic rod or leather strop\u003c\/li\u003e\n\u003cli\u003eSharpen on Japanese water stones (1000\/3000 grit)\u003c\/li\u003e\n\u003cli\u003eStore on a magnetic strip or in a knife block\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Chef \u0026 a knife","offers":[{"title":"Default Title","offer_id":44578144190755,"sku":"T VG10 Sumi Tsutine brown petty135","price":166.0,"currency_code":"AUD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0261\/1819\/3230\/products\/image_112bc372-2509-497d-b009-9dcbc68aa4bf.jpg?v=1680065234"},{"product_id":"tsunehisa-vg1-nakiri-165mm-pakkawood","title":"Tsunehisa VG1 Nakiri Knife 165mm  Pakkawood Handle - Made in Japan 🇯🇵","description":"\u003ch2\u003eExperience Japanese VG1 Stainless in the Japanese Vegetable Knife\u003c\/h2\u003e\u003cp\u003eThe Tsunehisa VG1 Nakiri 165mm in Pakkawood is made in Japan from VG1 stainless steel - a flat, rectangular blade purpose-built for vegetables, delivering clean, full-contact cuts that a curved blade simply can't match, with easy maintenance and no rust risk.\u003c\/p\u003e\u003ch2\u003eThe Specs\u003c\/h2\u003e\u003cul\u003e\n\u003cli\u003eSteel: VG1 stainless - stainless clad, San Mai\u003c\/li\u003e\n\u003cli\u003eFinish: Tsuchime (hammered) - reduces drag and food sticking\u003c\/li\u003e\n\u003cli\u003eBlade length: 165mm | Double bevel, flat edge profile\u003c\/li\u003e\n\u003cli\u003eEdge grind: Even 50\/50 double bevel\u003c\/li\u003e\n\u003cli\u003eHandle: Brown pakkawood (Western Yo style)\u003c\/li\u003e\n\u003cli\u003eOrigin: Japan\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch2\u003eBuilt for Vegetables\u003c\/h2\u003e\u003cp\u003eThe Nakiri's flat blade profile makes full contact with the cutting board on every stroke - no curved belly, no rocking, no uncut bits left behind. It excels at the push-cut and pull-cut styles, slicing cleanly through cabbage, carrots, onions, and leafy greens with a precision that a gyuto or santoku can't replicate. VG1 stainless holds a sharp, long-lasting edge with minimal maintenance - no rust risk, easy to sharpen on Japanese water stones. The tsuchime hammered finish reduces drag and prevents food from sticking to the flat. Made in Japan by Tsunehisa.\u003c\/p\u003e\u003ch2\u003eCare \u0026amp; Maintenance\u003c\/h2\u003e\u003cul\u003e\n\u003cli\u003eHand wash and dry - dishwasher not recommended\u003c\/li\u003e\n\u003cli\u003eSharpen on Japanese water stones\u003c\/li\u003e\n\u003cli\u003eHone regularly with a ceramic or fine honing rod\u003c\/li\u003e\n\u003cli\u003eStore on a magnetic strip or in a knife block to protect the edge\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Chef \u0026 a knife","offers":[{"title":"Default Title","offer_id":45180377071907,"sku":"T V1 Pakkawoodbrown Nakiri","price":131.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0261\/1819\/3230\/files\/image_31f56252-907e-4e35-aab2-cbf41ea4acaf.jpg?v=1731190856"},{"product_id":"tsunehisa-vg1-santoku-165mm-brown-pakkawood","title":"Tsunehisa VG1 Santoku Knife 165mm  Brown Pakkawood Handle - Made in Japan 🇯🇵","description":"\u003ch2\u003eExperience Japanese VG1 Stainless in the Japanese All-Rounder\u003c\/h2\u003e\u003cp\u003eThe Tsunehisa VG1 Santoku 165mm in Brown Pakkawood is made in Japan from VG1 stainless steel - a versatile, flat-profiled blade for slicing, dicing, and chopping vegetables, proteins, and herbs with equal confidence, with easy maintenance and no rust risk.\u003c\/p\u003e\u003ch2\u003eThe Specs\u003c\/h2\u003e\u003cul\u003e\n\u003cli\u003eSteel: VG1 stainless - stainless clad, San Mai\u003c\/li\u003e\n\u003cli\u003eFinish: Tsuchime (hammered) - reduces drag and food sticking\u003c\/li\u003e\n\u003cli\u003eBlade length: 165mm | Double bevel\u003c\/li\u003e\n\u003cli\u003eEdge grind: Even 50\/50 double bevel\u003c\/li\u003e\n\u003cli\u003eHandle: Brown pakkawood (Western Yo style)\u003c\/li\u003e\n\u003cli\u003eOrigin: Japan\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch2\u003eThe Japanese All-Rounder\u003c\/h2\u003e\u003cp\u003eThe Santoku's flat blade profile and blade height make it ideal for the push-cut style - clean, full-contact cuts through vegetables, proteins, and herbs without the rocking motion. At 165mm, it's compact and agile - quick through herbs, precise on smaller ingredients, and comfortable for extended prep sessions. VG1 stainless holds a sharp, long-lasting edge with minimal maintenance - no rust risk, easy to sharpen on Japanese water stones. The tsuchime hammered finish reduces drag and prevents food from sticking to the flat. Made in Japan by Tsunehisa.\u003c\/p\u003e\u003ch2\u003eCare \u0026amp; Maintenance\u003c\/h2\u003e\u003cul\u003e\n\u003cli\u003eHand wash and dry - dishwasher not recommended\u003c\/li\u003e\n\u003cli\u003eSharpen on Japanese water stones\u003c\/li\u003e\n\u003cli\u003eHone regularly with a ceramic or fine honing rod\u003c\/li\u003e\n\u003cli\u003eStore on a magnetic strip or in a knife block to protect the edge\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Chef \u0026 a knife","offers":[{"title":"Default Title","offer_id":45180477735203,"sku":"T V1 Pakkawoodbrown Santoku","price":131.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0261\/1819\/3230\/files\/image_64452e8f-f004-44ac-bdbc-df224a6462a7.jpg?v=1687345864"},{"product_id":"tsunehisa-vg1-petty-135mm-pakkawood","title":"Tsunehisa VG1 Petty Knife 135mm  Pakkawood Handle - Made in Japan 🇯🇵","description":"\u003ch2\u003eExperience Japanese VG1 Stainless in Its Most Precise Form\u003c\/h2\u003e\u003cp\u003eThe Tsunehisa VG1 Petty 135mm in Pakkawood is made in Japan from VG1 stainless steel - a compact, nimble blade for peeling, trimming, and all the detail work that demands precision over power, with easy maintenance and no rust risk.\u003c\/p\u003e\u003ch2\u003eThe Specs\u003c\/h2\u003e\u003cul\u003e\n\u003cli\u003eSteel: VG1 stainless - stainless clad, San Mai\u003c\/li\u003e\n\u003cli\u003eFinish: Tsuchime (hammered) - reduces drag and food sticking\u003c\/li\u003e\n\u003cli\u003eBlade length: 135mm | Double bevel\u003c\/li\u003e\n\u003cli\u003eEdge grind: Even 50\/50 double bevel\u003c\/li\u003e\n\u003cli\u003eHandle: Brown pakkawood (Western Yo style)\u003c\/li\u003e\n\u003cli\u003eOrigin: Japan\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch2\u003eSmall Blade. Total Control.\u003c\/h2\u003e\u003cp\u003eThe petty knife is the Japanese equivalent of the Western paring knife - used in hand for peeling, coring, trimming, and all the fine detail work that a larger blade can't reach. At 135mm, it sits between a paring knife and a utility knife - precise enough for in-hand work, long enough for slicing smaller ingredients on the board. VG1 stainless holds a sharp, long-lasting edge with minimal maintenance - no rust risk, easy to sharpen on Japanese water stones. Made in Japan by Tsunehisa.\u003c\/p\u003e\u003ch2\u003eCare \u0026amp; Maintenance\u003c\/h2\u003e\u003cul\u003e\n\u003cli\u003eHand wash and dry - dishwasher not recommended\u003c\/li\u003e\n\u003cli\u003eSharpen on Japanese water stones\u003c\/li\u003e\n\u003cli\u003eStore on a magnetic strip or in a knife block to protect the edge\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Chef \u0026 a knife","offers":[{"title":"Default Title","offer_id":45180482879779,"sku":"T V1 Pakkawoodbrown Petty 135","price":104.0,"currency_code":"AUD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0261\/1819\/3230\/files\/image_e718809b-88b2-4765-a99e-ff475061a3bd.jpg?v=1731190573"},{"product_id":"tsunehisa-vg1-gyuto-180mm-pakkawood","title":"Tsunehisa VG1 Gyuto Knife 180mm  Pakkawood Handle - Made in Japan 🇯🇵","description":"\u003ch2\u003eExperience Japanese VG1 Stainless in a Compact, Agile Gyuto\u003c\/h2\u003e\u003cp\u003eThe Tsunehisa VG1 Gyuto 180mm is made in Japan from VG1 stainless steel - a high carbon stainless with excellent edge retention and easy sharpening on Japanese water stones, in a compact blade for cooks who prefer agility and precision over reach.\u003c\/p\u003e\u003ch2\u003eThe Specs\u003c\/h2\u003e\u003cul\u003e\n\u003cli\u003eSteel: VG1 stainless - stainless clad, San Mai\u003c\/li\u003e\n\u003cli\u003eFinish: Tsuchime (hammered) - reduces drag and food sticking\u003c\/li\u003e\n\u003cli\u003eBlade length: 180mm | Double bevel\u003c\/li\u003e\n\u003cli\u003eEdge grind: Even 50\/50 double bevel\u003c\/li\u003e\n\u003cli\u003eHandle: Brown pakkawood (Western Yo style)\u003c\/li\u003e\n\u003cli\u003eOrigin: Japan\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch2\u003eVG1 - The Reliable Workhorse\u003c\/h2\u003e\u003cp\u003eVG1 is a high carbon stainless steel that delivers a sharp, long-lasting edge with minimal maintenance - no rust risk, easy to sharpen on Japanese water stones, and forgiving enough for everyday use. At 180mm, this is the gyuto for cooks who prefer agility over reach - quicker through herbs, more precise on smaller ingredients, and easier to control for extended prep sessions. The tsuchime hammered finish reduces drag and prevents food from sticking to the flat. Made in Japan by Tsunehisa.\u003c\/p\u003e\u003ch2\u003eCare \u0026amp; Maintenance\u003c\/h2\u003e\u003cul\u003e\n\u003cli\u003eHand wash and dry - dishwasher not recommended\u003c\/li\u003e\n\u003cli\u003eSharpen on Japanese water stones\u003c\/li\u003e\n\u003cli\u003eHone regularly with a ceramic or fine honing rod\u003c\/li\u003e\n\u003cli\u003eStore on a magnetic strip or in a knife block to protect the edge\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Chef \u0026 a knife","offers":[{"title":"Default Title","offer_id":45185018593571,"sku":"T V1 Pakkawoodbrown Gyuto 180","price":131.0,"currency_code":"AUD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0261\/1819\/3230\/files\/image_847e21e2-aac6-4abc-b7b6-1109921bf7d7.jpg?v=1687346514"},{"product_id":"tsunehisa-vg1-gyuto-210mm-pakkawood","title":"Tsunehisa VG1 Gyuto Knife 210mm  Pakkawood Handle - Made in Japan 🇯🇵","description":"\u003ch2\u003eExperience Japanese VG1 Stainless at the Professional's Preferred Length\u003c\/h2\u003e\u003cp\u003eThe Tsunehisa VG1 Gyuto 210mm is made in Japan from VG1 stainless steel - a high carbon stainless with excellent edge retention and easy sharpening on Japanese water stones, at the 210mm blade length favoured by professional Japanese chefs.\u003c\/p\u003e\u003ch2\u003eThe Specs\u003c\/h2\u003e\u003cul\u003e\n\u003cli\u003eSteel: VG1 stainless - stainless clad, San Mai\u003c\/li\u003e\n\u003cli\u003eFinish: Tsuchime (hammered) - reduces drag and food sticking\u003c\/li\u003e\n\u003cli\u003eBlade length: 210mm | Double bevel\u003c\/li\u003e\n\u003cli\u003eEdge grind: Even 50\/50 double bevel\u003c\/li\u003e\n\u003cli\u003eHandle: Brown pakkawood (Western Yo style)\u003c\/li\u003e\n\u003cli\u003eOrigin: Japan\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch2\u003eVG1 - The Reliable Workhorse\u003c\/h2\u003e\u003cp\u003eVG1 is a high carbon stainless steel that delivers a sharp, long-lasting edge with minimal maintenance - no rust risk, easy to sharpen on Japanese water stones, and forgiving enough for everyday use. The 210mm blade is the professional's preferred length - long enough for slicing proteins and breaking down large vegetables, short enough for precise, controlled work through an entire service. The tsuchime hammered finish reduces drag and prevents food from sticking to the flat. Made in Japan by Tsunehisa.\u003c\/p\u003e\u003ch2\u003eCare \u0026amp; Maintenance\u003c\/h2\u003e\u003cul\u003e\n\u003cli\u003eHand wash and dry - dishwasher not recommended\u003c\/li\u003e\n\u003cli\u003eSharpen on Japanese water stones\u003c\/li\u003e\n\u003cli\u003eHone regularly with a ceramic or fine honing rod\u003c\/li\u003e\n\u003cli\u003eStore on a magnetic strip or in a knife block to protect the edge\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Chef \u0026 a knife","offers":[{"title":"Default Title","offer_id":45185037402403,"sku":"Y V1 Pakkawoodbrown Gyuto 210","price":155.0,"currency_code":"AUD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0261\/1819\/3230\/files\/image_de6c1f0b-44b1-4dee-af81-e70dfbf0fef4.jpg?v=1687346663"},{"product_id":"tsunehisa-vg10-brown-pakka-gyuto-180mm","title":"Tsunehisa VG10 Brown Pakka Gyuto Knife 180mm - Made in Japan 🇯🇵","description":"\u003ch2\u003eExperience VG10 Precision in a Compact Gyuto Built for Agile, Everyday Prep\u003c\/h2\u003e\u003ch2\u003eThe Specs\u003c\/h2\u003e\u003cul\u003e\n\u003cli\u003eSteel: VG10 stainless core, San Mai (Suminagashi forged), 61 HRC\u003c\/li\u003e\n\u003cli\u003eCladding: 2 layers damascus-patterned stainless steel\u003c\/li\u003e\n\u003cli\u003eBlade length: 180mm | Blade height: 42mm | Spine: 1.4mm | Weight: 150g\u003c\/li\u003e\n\u003cli\u003eEdge grind: Even 50\/50 double bevel\u003c\/li\u003e\n\u003cli\u003eHandle: Octagonal brown rosewood with black pakkawood bolster (Wa style)\u003c\/li\u003e\n\u003cli\u003eOrigin: Echizen, Japan\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch2\u003eThe Gyuto\u003c\/h2\u003e\u003cp\u003eVG10 is one of the most trusted stainless steels in Japanese knife making - a high-carbon, high-chromium alloy with added cobalt and vanadium that delivers excellent edge retention, corrosion resistance, and ease of sharpening. At 61 HRC it holds a keen working edge through daily prep while remaining practical to maintain on Japanese water stones. The VG10 core is forged between two layers of damascus-patterned stainless steel using the Suminagashi technique - a traditional Japanese forging method that produces the distinctive flowing pattern visible on the blade flat. The outer layers protect the core from damage and oxidation. At 180mm this is the most compact gyuto in the Brown Pakka range - light, nimble, and well-suited to smaller kitchens, cooks who prefer a shorter blade, or as a secondary knife alongside a longer gyuto. The thin 1.4mm spine makes it exceptionally responsive for fine work. Handmade in Echizen, Japan.\u003c\/p\u003e\u003ch2\u003eCare \u0026amp; Maintenance\u003c\/h2\u003e\u003cul\u003e\n\u003cli\u003eHand wash only - never dishwasher\u003c\/li\u003e\n\u003cli\u003eDry immediately after washing\u003c\/li\u003e\n\u003cli\u003eHone regularly on a ceramic rod or leather strop\u003c\/li\u003e\n\u003cli\u003eSharpen on Japanese water stones (1000\/3000 grit)\u003c\/li\u003e\n\u003cli\u003eStore on a magnetic strip or in a knife block\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Chef \u0026 a knife","offers":[{"title":"Default Title","offer_id":45192863744291,"sku":"T V10 Sumi Tsutime Brown gyuto180","price":215.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0261\/1819\/3230\/files\/image_caee6f1f-8626-43d7-9054-9ae1b45eb407.jpg?v=1687348033"},{"product_id":"tsunehisa-g3-nashiji-brown-gyuto-240mm-bolster","title":"Tsunehisa G3 Nashiji Brown Gyuto 240mm - Made in Japan 🇯🇵 With Bolster","description":"\u003ch2\u003eExperience Ginsan Stainless Steel at Maximum Gyuto Length - with Bolster\u003c\/h2\u003e\u003cp\u003eThe Tsunehisa G3 Nashiji Brown Gyuto 240mm with Bolster is made in Tosa, Japan from Ginsan (Silver #3) stainless steel - the longer gyuto for cooks who want more reach and leverage, with an integrated bolster for added weight and a more substantial feel in the hand.\u003c\/p\u003e\u003ch2\u003eThe Specs\u003c\/h2\u003e\u003cul\u003e\n\u003cli\u003eSteel: G3 Ginsan (Silver #3) stainless - San Mai, roll forged - 60 HRC\u003c\/li\u003e\n\u003cli\u003eCladding: Stainless steel\u003c\/li\u003e\n\u003cli\u003eFinish: Nashiji (pear-skin) - reduces drag and food sticking\u003c\/li\u003e\n\u003cli\u003eBlade length: 240mm | Blade height: 43.5mm | Spine: 2.1mm\u003c\/li\u003e\n\u003cli\u003eEdge grind: Even 50\/50 double bevel\u003c\/li\u003e\n\u003cli\u003eHandle: Brown pakkawood with integrated bolster (Western Yo style)\u003c\/li\u003e\n\u003cli\u003eOrigin: Tosa, Japan\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch2\u003eMore Reach. More Authority.\u003c\/h2\u003e\u003cp\u003eThe 240mm blade delivers additional cutting leverage - covering the full length of large proteins and vegetables in fewer strokes. The integrated bolster adds weight at the heel, shifting the balance point toward the hand for a more substantial, Western-style feel. G3 Ginsan steel is made by Hitachi Metals - a stainless steel with the fine grain structure, edge formation, and sharpening feel of classic white carbon steel. The nashiji pear-skin finish reduces drag and prevents food from sticking to the flat. Made in Tosa, Japan by Tsunehisa.\u003c\/p\u003e\u003ch2\u003eCare \u0026amp; Maintenance\u003c\/h2\u003e\u003cul\u003e\n\u003cli\u003eHand wash and dry - dishwasher not recommended\u003c\/li\u003e\n\u003cli\u003eSharpen on Japanese water stones - sharpens easily like carbon steel\u003c\/li\u003e\n\u003cli\u003eHone regularly with a ceramic or fine honing rod\u003c\/li\u003e\n\u003cli\u003eStore on a magnetic strip or in a knife block to protect the edge\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Chef \u0026 a knife","offers":[{"title":"Default Title","offer_id":45195736219939,"sku":"T G3 Nashiji Brown Gyuto 240","price":240.0,"currency_code":"AUD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0261\/1819\/3230\/files\/image_f2872429-4c45-4110-ac2f-eb68f814c963.jpg?v=1687392734"},{"product_id":"tsunehisa-g3-nashiji-brown-gyuto-210mm-bolster","title":"Tsunehisa G3 Nashiji Brown Gyuto 210mm - Made in Japan 🇯🇵 With Bolster","description":"\u003ch2\u003eExperience Ginsan Stainless Steel at the Professional's Preferred Length - with Bolster\u003c\/h2\u003e\u003cp\u003eThe Tsunehisa G3 Nashiji Brown Gyuto 210mm with Bolster is made in Tosa, Japan from Ginsan (Silver #3) stainless steel - the same outstanding G3 gyuto with an integrated bolster for added weight, balance, and a more substantial feel in the hand.\u003c\/p\u003e\u003ch2\u003eThe Specs\u003c\/h2\u003e\u003cul\u003e\n\u003cli\u003eSteel: G3 Ginsan (Silver #3) stainless - San Mai, roll forged - 60 HRC\u003c\/li\u003e\n\u003cli\u003eCladding: Stainless steel\u003c\/li\u003e\n\u003cli\u003eFinish: Nashiji (pear-skin) - reduces drag and food sticking\u003c\/li\u003e\n\u003cli\u003eBlade length: 210mm | Blade height: 43.5mm | Spine: 2.1mm\u003c\/li\u003e\n\u003cli\u003eEdge grind: Even 50\/50 double bevel\u003c\/li\u003e\n\u003cli\u003eHandle: Brown pakkawood with integrated bolster (Western Yo style)\u003c\/li\u003e\n\u003cli\u003eOrigin: Tosa, Japan\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch2\u003eThe Bolster Difference\u003c\/h2\u003e\u003cp\u003eThe integrated bolster adds weight at the heel of the blade, shifting the balance point toward the hand for a more substantial, Western-style feel - preferred by cooks who like a heavier knife with a confident grip. G3 Ginsan steel is made by Hitachi Metals - a stainless steel with the fine grain structure, edge formation, and sharpening feel of classic white carbon steel. The nashiji pear-skin finish reduces drag and prevents food from sticking to the flat. Made in Tosa, Japan by Tsunehisa.\u003c\/p\u003e\u003ch2\u003eCare \u0026amp; Maintenance\u003c\/h2\u003e\u003cul\u003e\n\u003cli\u003eHand wash and dry - dishwasher not recommended\u003c\/li\u003e\n\u003cli\u003eSharpen on Japanese water stones - sharpens easily like carbon steel\u003c\/li\u003e\n\u003cli\u003eHone regularly with a ceramic or fine honing rod\u003c\/li\u003e\n\u003cli\u003eStore on a magnetic strip or in a knife block to protect the edge\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Chef \u0026 a knife","offers":[{"title":"Default Title","offer_id":45195748442403,"sku":"T G3 Nashiji Brown Gyuto 210 bolster","price":226.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0261\/1819\/3230\/files\/image_1a1fba95-577a-468f-b166-e1633a299921.jpg?v=1687393187"},{"product_id":"tsunehisa-g3-nashiji-brown-kiritsuke-210mm-bolster","title":"Tsunehisa G3 Nashiji Brown Kiritsuke 210mm - Made in Japan 🇯🇵 With bolster","description":"\u003ch2\u003eExperience Ginsan Stainless Steel in the Prestige Kiritsuke Profile\u003c\/h2\u003e\u003cp\u003eThe Tsunehisa G3 Nashiji Brown Kiritsuke 210mm is made in Tosa, Japan from Ginsan (Silver #3) stainless steel - the Kiritsuke's distinctive angled tip and flat blade profile in a high carbon stainless that sharpens like carbon steel and stays rust-free like stainless, with an integrated bolster for added weight and balance.\u003c\/p\u003e\u003ch2\u003eThe Specs\u003c\/h2\u003e\u003cul\u003e\n\u003cli\u003eSteel: G3 Ginsan (Silver #3) stainless - San Mai, roll forged - 60 HRC\u003c\/li\u003e\n\u003cli\u003eCladding: Stainless steel\u003c\/li\u003e\n\u003cli\u003eFinish: Nashiji (pear-skin) - reduces drag and food sticking\u003c\/li\u003e\n\u003cli\u003eBlade length: 210mm | Flat blade profile with angled Kiritsuke tip\u003c\/li\u003e\n\u003cli\u003eEdge grind: Even 50\/50 double bevel\u003c\/li\u003e\n\u003cli\u003eHandle: Brown pakkawood with integrated bolster (Western Yo style)\u003c\/li\u003e\n\u003cli\u003eOrigin: Tosa, Japan\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch2\u003eThe Kiritsuke Profile\u003c\/h2\u003e\u003cp\u003eThe Kiritsuke combines the flat blade profile of a Nakiri with the length and versatility of a Gyuto, topped with a distinctive angled reverse-tanto tip that gives it its unmistakable silhouette. Traditionally a single-bevel knife reserved for head chefs in Japan, this double-bevel version makes the profile accessible to all skill levels. The flat blade excels at the push-cut style through vegetables, while the length handles proteins and larger prep tasks. G3 Ginsan steel is made by Hitachi Metals - a stainless steel with the sharpening feel of classic white carbon steel. Made in Tosa, Japan by Tsunehisa.\u003c\/p\u003e\u003ch2\u003eCare \u0026amp; Maintenance\u003c\/h2\u003e\u003cul\u003e\n\u003cli\u003eHand wash and dry - dishwasher not recommended\u003c\/li\u003e\n\u003cli\u003eSharpen on Japanese water stones - sharpens easily like carbon steel\u003c\/li\u003e\n\u003cli\u003eHone regularly with a ceramic or fine honing rod\u003c\/li\u003e\n\u003cli\u003eStore on a magnetic strip or in a knife block to protect the edge\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Chef \u0026 a knife","offers":[{"title":"Default Title","offer_id":45195756372259,"sku":"T G3 Nashiji Brown Kiritsuke 210","price":236.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0261\/1819\/3230\/files\/image_9752f1d4-8907-45da-a7e6-1a2a2b18d983.jpg?v=1687393376"},{"product_id":"tsunehisa-g3-nashiji-brown-sujihiki-270mm-bolster","title":"Tsunehisa G3 Nashiji Brown Sujihiji 270mm - Made in Japan 🇯🇵 With Bolster","description":"\u003ch2\u003eExperience the Japanese Slicer at Maximum Length in Ginsan Stainless\u003c\/h2\u003e\u003cp\u003eThe Tsunehisa G3 Nashiji Brown Sujihiki 270mm is made in Tosa, Japan from Ginsan (Silver #3) stainless steel - the longest Sujihiki in the G3 range, covering the full length of a whole side of salmon or large roast in a single pull-stroke, with an integrated bolster for added weight and balance.\u003c\/p\u003e\u003ch2\u003eThe Specs\u003c\/h2\u003e\u003cul\u003e\n\u003cli\u003eSteel: G3 Ginsan (Silver #3) stainless - San Mai, roll forged - 60 HRC\u003c\/li\u003e\n\u003cli\u003eCladding: Stainless steel\u003c\/li\u003e\n\u003cli\u003eFinish: Nashiji (pear-skin) - reduces drag and food sticking\u003c\/li\u003e\n\u003cli\u003eBlade length: 270mm | Narrow, long slicing profile\u003c\/li\u003e\n\u003cli\u003eEdge grind: Even 50\/50 double bevel\u003c\/li\u003e\n\u003cli\u003eHandle: Brown pakkawood with integrated bolster (Western Yo style)\u003c\/li\u003e\n\u003cli\u003eOrigin: Tosa, Japan\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch2\u003eOne Stroke. Perfect Slices.\u003c\/h2\u003e\u003cp\u003eThe Sujihiki's long, narrow blade minimises surface contact with the protein, reducing friction and delivering thinner, more even slices than a gyuto ever could - no sawing, no tearing, no lost juices. At 270mm, this blade covers the full length of a large roast or whole side of salmon in a single pull-stroke. G3 Ginsan steel is made by Hitachi Metals - a stainless steel with the fine grain structure, edge formation, and sharpening feel of classic white carbon steel. The nashiji pear-skin finish further reduces sticking. Made in Tosa, Japan by Tsunehisa.\u003c\/p\u003e\u003ch2\u003eCare \u0026amp; Maintenance\u003c\/h2\u003e\u003cul\u003e\n\u003cli\u003eHand wash and dry - dishwasher not recommended\u003c\/li\u003e\n\u003cli\u003eSharpen on Japanese water stones - thin blade, use care\u003c\/li\u003e\n\u003cli\u003eHone regularly with a ceramic or fine honing rod\u003c\/li\u003e\n\u003cli\u003eStore on a magnetic strip or in a knife block to protect the edge\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Chef \u0026 a knife","offers":[{"title":"Default Title","offer_id":45195763745059,"sku":"T G3 Nashiji Brown Sujihiki 270","price":281.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0261\/1819\/3230\/files\/image_7e7b481b-0dbb-4705-8270-1514e9534cba.jpg?v=1687988749"},{"product_id":"tsunehisa-shiro-white-steel-nakiri-165mm","title":"Tsunehisa Shiro White Steel \u0026 Stainless Clad Nakiri Knife 165mm l- Made in Japan 🇯🇵","description":"\u003ch2\u003eExperience Shirogami in the Japanese Vegetable Knife\u003c\/h2\u003e\u003cp\u003eThe Tsunehisa Shiro White Steel Nakiri 165mm is made in Japan from Shirogami (White Paper) carbon steel with stainless cladding - a flat, rectangular blade purpose-built for vegetables, with the exceptionally fine edge that only pure carbon steel can achieve.\u003c\/p\u003e\u003ch2\u003eThe Specs\u003c\/h2\u003e\u003cul\u003e\n\u003cli\u003eSteel: Shirogami (White Paper) carbon steel core - stainless clad, San Mai\u003c\/li\u003e\n\u003cli\u003eBlade length: 165mm | Double bevel, flat edge profile\u003c\/li\u003e\n\u003cli\u003eEdge grind: Even 50\/50 double bevel\u003c\/li\u003e\n\u003cli\u003eHandle: Pakkawood (Western Yo style)\u003c\/li\u003e\n\u003cli\u003eNote: Reactive core - wipe dry immediately after use\u003c\/li\u003e\n\u003cli\u003eOrigin: Japan\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch2\u003eBuilt for Vegetables. Pure Carbon Edge.\u003c\/h2\u003e\u003cp\u003eThe Nakiri's flat blade profile makes full contact with the cutting board on every stroke - no curved belly, no rocking, no uncut bits left behind. Shirogami carbon steel takes a keener, more refined edge than stainless, making every cut through vegetables cleaner and more precise. The stainless cladding protects the reactive core on the sides of the blade. Sharpens effortlessly on Japanese water stones. Made in Japan by Tsunehisa.\u003c\/p\u003e\u003ch2\u003eCare \u0026amp; Maintenance\u003c\/h2\u003e\u003cul\u003e\n\u003cli\u003eHand wash only - never dishwasher\u003c\/li\u003e\n\u003cli\u003eWipe dry immediately after use - the carbon steel core is reactive\u003c\/li\u003e\n\u003cli\u003eA natural patina will develop on the edge with use - this is normal and protects the steel\u003c\/li\u003e\n\u003cli\u003eSharpen on Japanese water stones - takes an exceptionally fine edge\u003c\/li\u003e\n\u003cli\u003eApply a light coat of food-safe oil if storing for extended periods\u003c\/li\u003e\n\u003cli\u003eStore on a magnetic strip or in a knife block to protect the edge\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Chef \u0026 a knife","offers":[{"title":"Default Title","offer_id":45213937172771,"sku":"T Shiro P Tsutime CWC Nakiri","price":200.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0261\/1819\/3230\/files\/image_e1db80d6-7aa4-4ace-9c10-7c72c60fec4e.jpg?v=1731191334"}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0261\/1819\/3230\/collections\/DSC09975_1024x1024_2x_31c27296-7526-4d79-98d8-2c949e3422b5.webp?v=1687769790","url":"https:\/\/chefandaknife.com.au\/collections\/tsunehisa-cutlery.oembed?page=8","provider":"Chef \u0026 a knife","version":"1.0","type":"link"}