Tsunehisa AUS-10 Nawame Gyuto 240mm with Burnt Oak Handle

From the maker

Overview

The Tsunehisa AUS-10 Nawame Gyuto 240mm with Burnt Oak Handle is a versatile Japanese chef knife built for cooks who want stainless ease of care, strong edge performance, and a refined textured finish. The 240mm gyuto profile gives you extra blade length for smooth slicing, efficient prep, and confident board work, while the AUS-10 stainless core offers a practical balance of sharpness, toughness, and edge retention.

The Nawame finish gives the blade a distinctive patterned look with stainless cladding for low-maintenance daily use. Paired with an octagonal burnt oak handle, this knife feels traditional, lightweight, and controlled in hand. It is a strong fit for slicing proteins, cutting vegetables, mincing herbs, and handling larger prep tasks where a 210mm gyuto may feel a little short.

For best performance, wash by hand, dry immediately, and avoid frozen foods, bones, twisting cuts, or glass cutting boards. To keep the edge performing well, use a knife-friendly board such as a Hasegawa Pro Cutting Board and maintain the edge with gentle stropping on the Tokushu Knife leather strop between sharpenings.

Common Questions

Q: Is the Tsunehisa AUS-10 Nawame Gyuto 240mm good for home cooks?

A: Yes. This is a great choice for home cooks who want a larger Japanese chef knife that is sharp, attractive, and easier to maintain than reactive carbon steel. The stainless AUS-10 core and stainless cladding make it practical for everyday prep.

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

A: A 240mm gyuto is best for cooks who want more cutting length for slicing meats, portioning proteins, chopping vegetables, and working through larger prep sessions. It offers more glide and efficiency than a shorter chef knife while still being manageable for most cutting boards.

Q: How do I care for an AUS-10 stainless Japanese knife?

A: Hand wash only, dry it after use, and store it safely. AUS-10 is stainless and low maintenance, but it should still not be left wet or put in the dishwasher. For edge upkeep, use a leather strop and have it professionally sharpened when stropping no longer restores the bite.