{"product_id":"tsunehisa-mono-aus-8-gyuto-210mm-with-black-western-handle","title":"Tsunehisa Mono AUS-8 Gyuto 210mm with Black Western Handle","description":"\u003ch2\u003eOverview\u003c\/h2\u003e\n\u003cp\u003eThe Tsunehisa Mono AUS-8 Gyuto 210mm with Black Western Handle is a reliable, low-maintenance Japanese chef knife made for daily prep. Built from mono AUS-8 stainless steel, this gyuto offers strong corrosion resistance, good toughness, and easy sharpening, making it an excellent choice for cooks who want Japanese knife performance without the extra care required by carbon steel.\u003c\/p\u003e\n\u003cp\u003eThe 210mm blade length is the most versatile gyuto size for many home cooks and working kitchens. It is long enough for slicing proteins, chopping vegetables, mincing herbs, and general meal prep, but still compact enough for smaller cutting boards and tighter prep spaces. The black pakka wood western handle gives the knife a familiar, secure feel for cooks transitioning from German or French chef knives.\u003c\/p\u003e\n\u003cp\u003eThis is a strong fit for anyone searching for a durable Japanese chef knife, AUS-8 gyuto, stainless 210mm gyuto, beginner-friendly Japanese knife, or full-tang Japanese kitchen knife. It gives you the practical benefits of stainless steel with a thinner, smoother cutting feel than many heavier European-style knives.\u003c\/p\u003e\n\u003ch2\u003eCommon Questions\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eQ:\u003c\/strong\u003e Is the Tsunehisa AUS-8 Gyuto 210mm good for beginners?\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eA:\u003c\/strong\u003e Yes. AUS-8 stainless steel is forgiving, rust resistant, and easy to sharpen. That makes this knife a great first Japanese gyuto for home cooks, culinary students, and professionals who want a durable everyday prep knife.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eQ:\u003c\/strong\u003e What is AUS-8 steel?\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eA:\u003c\/strong\u003e AUS-8 is a stainless knife steel known for toughness, corrosion resistance, and easy sharpening. It will not usually hold an edge as long as harder powdered steels like SG2, but it is less delicate and easier to maintain in a busy kitchen.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eQ:\u003c\/strong\u003e Is a 210mm gyuto better than a 240mm gyuto?\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eA:\u003c\/strong\u003e A 210mm gyuto is often better for smaller kitchens, home cooks, and anyone who wants a balanced all-purpose chef knife. A 240mm gyuto gives more reach for large prep, but the 210mm size is easier to control and more comfortable for everyday use.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eQ:\u003c\/strong\u003e How should I care for this knife?\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eA:\u003c\/strong\u003e Hand wash and dry after use, avoid the dishwasher, and use a knife-friendly board such as a \u003ca href=\"https:\/\/tokushuknife.com\/collections\/hasegawa-cutting-board\"\u003eHasegawa Pro Cutting Board\u003c\/a\u003e. For regular edge maintenance, stropping on a \u003ca href=\"https:\/\/tokushuknife.com\/products\/leather-strop-tokushu-knife-premium-xl-buffalo-strop\"\u003eTokushu Knife leather strop\u003c\/a\u003e can help keep the edge crisp between sharpenings.\u003c\/p\u003e\n\u003ch2\u003eSpecifications\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eBrand:\u003c\/strong\u003e Tsunehisa\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eKnife Type:\u003c\/strong\u003e Gyuto \/ Japanese Chef Knife\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eCore Steel:\u003c\/strong\u003e AUS-8 Stainless Steel\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eCladding Type:\u003c\/strong\u003e Mono Steel \/ Single Steel Construction\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eFinish:\u003c\/strong\u003e Migaki \/ Polished\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBlade Length:\u003c\/strong\u003e 210mm\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eEdge Length:\u003c\/strong\u003e Approximately 215mm\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eOverall Length:\u003c\/strong\u003e Approximately 332mm\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBlade Height at Heel:\u003c\/strong\u003e Approximately 46.6-47mm\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSpine Thickness at Heel:\u003c\/strong\u003e Approximately 1.7-2.0mm\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSpine Thickness at Mid:\u003c\/strong\u003e Specs not found\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eWeight:\u003c\/strong\u003e Approximately 165-166g\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eHandle Material:\u003c\/strong\u003e Black pakka wood western handle\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eHandle Construction:\u003c\/strong\u003e Full tang with riveted western handle\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eHardness:\u003c\/strong\u003e Approximately 59 HRC\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBevel:\u003c\/strong\u003e Double Bevel\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Shibata","offers":[{"title":"Default Title","offer_id":52655322923232,"sku":null,"price":119.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0602\/6720\/0736\/files\/tsunehisa-mono-aus8-gyuto-210mm-01_8edcfc81-d3f6-4dca-8f34-7d1e731beeed.jpg?v=1780736397","url":"https:\/\/tokushuknife.com\/es\/products\/tsunehisa-mono-aus-8-gyuto-210mm-with-black-western-handle","provider":"Tokushu Knife","version":"1.0","type":"link"}