What makes the Tsunehisa AUS-10 Damascus Steak Knives with red handles special? This four-piece set is made in Seki City with an AUS-10 stainless-steel core, approximately 60-61 HRC, 17-layer hammered Damascus cladding and red pakkawood handles. The fine plain edges are designed to slice cooked meats cleanly without the sawing action of serrated steak knives.

Key features

17-layer hammered Damascus finish

Approximately 2 mm spine for a thin cutting profile

AUS-10 stainless-steel core for corrosion resistance and edge retention

Approximately 65 g per knife

Full-tang red pakkawood handles with three rivets

Matched set of four for dining or gifting

Specifications (per knife)

Edge length 115 mm / 4.5″

Overall length 235 mm / 9.25″

Blade height 17 mm

Spine thickness at heel 2.0 mm

Weight Approximately 65 g / 2.3 oz

Construction San-mai construction with 17-layer hammered Damascus cladding

Core steel AUS-10 stainless steel (60-61 HRC)

Handle Red pakkawood, full tang, triple-riveted

Edge grind Double bevel, 50/50

Ideal for

Slicing steaks, chops and brisket

Hosts who want coordinated table knives with red handles

Replacing serrated steak knives with sharpenable plain-edge knives

Care and sharpening

Hand wash, dry immediately and store with the edges protected. Maintain with appropriate whetstones or a fine ceramic rod; stropping can help refresh the edge between sharpenings.

About Tsunehisa

Tsunehisa produces Japanese kitchen knives in a range of modern steels and traditional profiles.