Tsunehisa SK Carbon Gyuto 240mm Made in Japan 🇯🇵

Experience SK-4 Carbon Steel in a Long-Line Gyuto Laser-Cut for a Thin, Agile Grind

The Specs

• Steel: SK-4 carbon steel, mono steel (reactive - wipe dry immediately, will rust if left wet)
• Construction: Laser cut, mono steel (not forged)
• Blade length: 240mm | Blade height: 52mm | Spine: 2.2mm
• Edge grind: Even (50/50)
• Handle: Yo black pakka wood with three stainless pins
• Engraving: Laser kanji
• Origin: Tosa, Japan

Reactive steel note: 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.

The Gyuto

SK-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.

Care & Maintenance

• Hand wash only - never dishwasher
• Wipe dry immediately - reactive steel will rust if left wet
• Hone regularly on a ceramic or leather strop
• Sharpen on Japanese water stones (1000/3000 grit)
• For long-term storage, apply a thin coat of food-safe camellia oil
• Store on a magnetic strip or in a knife block