Overview

The Tsunehisa AUS-10 Damascus Gyuto 210mm with a dark brown western pakka wood handle is a stainless Japanese chef’s knife built for “do-it-all” prep—vegetables, proteins, herbs, and everyday dinner service. AUS-10 is a tough, easy-to-live-with stainless steel that sharpens cleanly and holds a refined edge, while the Damascus cladding adds eye-catching pattern and a smooth glide through food.

If you want one knife that feels familiar in the hand (western full-tang, triple-rivet feel) but cuts with Japanese precision, this 210mm gyuto is the sweet spot—long enough for efficient slicing, still compact enough for home boards.

Performance & Use

This gyuto is best used with light, controlled technique: let the edge do the work. It excels at push cuts, pull slices, and rocking through herbs. Because it’s a thin, performance-focused blade, avoid twisting in cuts and skip bones, frozen foods, and hard squash stems.

For the best long-term results, pair it with a knife-friendly cutting surface like a Hasegawa Pro Cutting Board to reduce edge wear and keep the knife feeling “fresh” longer.

Care & Maintenance

Hand wash, dry immediately, and store safely (magnet, guard, or roll). For extra protection—especially in humid kitchens—wipe on a thin coat of 100% pure Tsubaki (camellia) oil.

To keep the edge performing between stones, a few light passes on a quality strop makes a big difference—try our Tokushu Knife leather strop. And if you want that “next level” sharpness without the learning curve, you can add our knife sharpening service to your order.

Common Questions

Q: Is this knife suitable for home cooks?

A: Yes. A 210mm gyuto is one of the easiest Japanese knife sizes to live with, and AUS-10 stainless is forgiving: great edge, solid toughness, and low stress maintenance compared to reactive carbon steel.

Q: What’s the benefit of AUS-10 compared to “basic” stainless knives?

A: AUS-10 typically takes a finer, sharper edge and keeps it longer than entry-level stainless, while still being relatively easy to sharpen. You get a noticeable upgrade in cutting feel without stepping into high-maintenance territory.

Q: Does Damascus make it cut better or is it just for looks?

A: Damascus is primarily visual here, but the finish can help food release and gives the blade a smoother “glide” feel. The real performance driver is the thin geometry and AUS-10 core edge.

Specifications

Core Steel: AUS-10 stainless

Cladding Type: Stainless Damascus (polished)

Blade Length: 210 mm

Overall Length: ~336 mm

Spine Thickness (Heel): ~1.65 mm

Weight (grams): ~160 g

Handle Material: Dark brown western pakka wood (full tang, triple rivet)

Hardness (HRC): ~60–61