Tsunehisa M105 Stainless Gyuto 240mm Made in Japan 🇯🇵

Experience Tsunehisa M105 Proprietary Stainless Steel in a Long-Line Gyuto Built for High-Volume Prep and Protein Work

The Specs

• Steel: Tsunehisa M105 stainless steel (San Mai), stainless clad
• Hardness: approx. 60 HRC
• Blade length: 240mm
• Edge grind: Double-edged (50/50)
• Handle: Pakka wood handle
• Origin: Japan

The Gyuto

M105 is Tsunehisa's proprietary stainless steel - a high-performance alloy positioned in the VG1 tier, offering a strong balance of edge retention, corrosion resistance, and ease of sharpening. The San Mai construction wraps the M105 core in stainless cladding, protecting the edge steel and adding structural rigidity. At 1.5mm spine thickness this is a notably thin grind - the blade moves through food with minimal resistance. At 240mm this is the long-line option in the M105 series - preferred by professional cooks and home enthusiasts who want maximum slicing length for proteins, large vegetables, and batch prep. The extra blade height also adds useful knuckle clearance on the board. Not reactive - no special drying protocol required beyond standard care.

Care & Maintenance

• Hand wash only - never dishwasher
• Dry immediately after washing
• Hone regularly on a ceramic or leather strop
• Sharpen on Japanese water stones (1000/3000 grit)
• Store on a magnetic strip or in a knife block