Tsunehisa AUS-10 Nawame Gyuto 240mm with Burnt Oak Handle
Tax excluded. Free US shipping on orders over $99.
180-day returns on eligible unused items. Free prepaid label. Return details.
Free US standard shipping over $99. Normally fulfilled within 2 business days. Delivery details.
Every order insured. We handle shipping claims.
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.
Specifications
- Brand: Tsunehisa
- Knife Type: Gyuto
- Core Steel: AUS-10 Stainless Steel
- Cladding Type: Stainless Clad, Nawame/Tsuchime Pattern
- Blade Length: 240mm
- Overall Length: 391mm
- Blade Height: 48mm
- Spine Thickness (Heel): 2.4mm
- Spine Thickness (Mid): 2.4mm
- Weight: 168g
- Handle Material: Octagonal Burnt Oak
- Hardness (HRC): 60 HRC
- Bevel: Double Bevel
- Maintenance Level: Low
- Origin: Japan
Shipping, returns and order protection
US shipping: Free on orders over $99. Orders are normally fulfilled within 2 business days, and UPS Ground transit is typically 1–5 business days after fulfillment. Custom handle installation or sharpening may add 1–2 business days.
Returns: Eligible purchases may be returned within 180 days with a free prepaid return label. Knives sharpened by Tokushu Knife or fitted with a custom handle remain eligible if they are otherwise new, unused, undamaged, and returned in their original packaging with all included components. The same refund terms apply.
Order protection: Every order is insured. If a package is lost or damaged, contact us at Tony@TokushuKnife.com and we will handle the claim.
Outside the US: Supported international orders from TokushuKnife.com typically ship via FedEx Delivered Duty Paid (DDP). Tokushu Knife pays all applicable import duties and taxes on the customer's behalf. Customers are not responsible for paying duties or taxes. Available destinations, shipping charges and delivery estimates are shown at checkout. Customers may also shop at TokushuKnife.eu for regional inventory and options.
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Steel, Construction and Care
Our catalog includes stainless, semi-stainless and carbon steels selected for edge performance and durability. Carbon steels may develop a patina, while stainless steels are designed to resist discoloration. Follow the care guidance on each product page, hand wash only and dry the knife promptly after use.
