Tsunehisa White #1 Stainless Clad Tsuchime Gyuto 240mm

From the maker

Overview

The Tsunehisa White #1 Stainless Clad Tsuchime Gyuto 240mm is a sharp, responsive Japanese chef knife built for cooks who want the cutting feel of high-carbon steel with the added practicality of stainless cladding. The White #1 carbon steel core is known for taking an extremely keen edge and sharpening easily, while the stainless cladding helps reduce maintenance on the outer blade faces.

At 240mm, this gyuto gives extra reach for slicing proteins, cutting larger vegetables, and handling serious prep work with fewer strokes. The tsuchime hammered finish adds visual texture and can help reduce sticking compared with a fully polished blade. The ebony handle with light wood ferrule gives the knife a refined, high-contrast look while keeping the balance comfortable for a pinch grip.

This is a strong choice for anyone searching for a 240mm Japanese gyuto, White #1 chef knife, stainless clad carbon steel kitchen knife, or hammered tsuchime gyuto with an ebony wa handle. It offers excellent edge potential, clean food prep performance, and a classic Japanese knife feel without requiring full carbon-steel maintenance across the entire blade.

Common Questions

Q: Is the Tsunehisa White #1 Stainless Clad Gyuto good for home cooks?

A: Yes, especially for home cooks who want a very sharp Japanese chef knife and are willing to care for the exposed carbon steel edge. The stainless cladding makes it easier to maintain than a fully reactive carbon knife, but the edge should still be washed and dried promptly after use.

Q: What is a 240mm gyuto best used for?

A: A 240mm gyuto is ideal for larger prep tasks, including slicing meat, chopping vegetables, cutting herbs, and working through bigger ingredients like cabbage, squash, and roasts. It gives more blade length than a 210mm gyuto, which many experienced cooks prefer for efficiency.

Q: How do I care for White #1 carbon steel?

A: Wash by hand, dry immediately, and avoid the dishwasher. The exposed White #1 edge can develop a natural patina over time. For longer storage, apply a light coat of knife-safe oil such as Tsubaki oil. For edge upkeep, use a quality whetstone or maintain the edge between sharpenings with a Tokushu Knife leather strop.

Q: Is this knife stainless?

A: The blade is stainless clad, meaning the outer layers are more corrosion resistant, but the White #1 carbon steel cutting edge is reactive. It should be treated like a carbon steel knife at the edge.