{"product_id":"tsunehisa-white-1-stainless-clad-tsuchime-gyuto-240mm","title":"Tsunehisa White #1 Stainless Clad Tsuchime Gyuto 240mm","description":"\u003ch2\u003eOverview\u003c\/h2\u003e\n\u003cp\u003eThe Tsunehisa White #1 Stainless Clad Tsuchime Gyuto 240mm is a sharp, responsive Japanese chef knife built for cooks who want the cutting feel of high-carbon steel with the added practicality of stainless cladding. The White #1 carbon steel core is known for taking an extremely keen edge and sharpening easily, while the stainless cladding helps reduce maintenance on the outer blade faces.\u003c\/p\u003e\n\u003cp\u003eAt 240mm, this gyuto gives extra reach for slicing proteins, cutting larger vegetables, and handling serious prep work with fewer strokes. The tsuchime hammered finish adds visual texture and can help reduce sticking compared with a fully polished blade. The ebony handle with light wood ferrule gives the knife a refined, high-contrast look while keeping the balance comfortable for a pinch grip.\u003c\/p\u003e\n\u003cp\u003eThis is a strong choice for anyone searching for a 240mm Japanese gyuto, White #1 chef knife, stainless clad carbon steel kitchen knife, or hammered tsuchime gyuto with an ebony wa handle. It offers excellent edge potential, clean food prep performance, and a classic Japanese knife feel without requiring full carbon-steel maintenance across the entire blade.\u003c\/p\u003e\n\u003ch2\u003eCommon Questions\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eQ:\u003c\/strong\u003e Is the Tsunehisa White #1 Stainless Clad Gyuto good for home cooks?\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eA:\u003c\/strong\u003e Yes, especially for home cooks who want a very sharp Japanese chef knife and are willing to care for the exposed carbon steel edge. The stainless cladding makes it easier to maintain than a fully reactive carbon knife, but the edge should still be washed and dried promptly after use.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eQ:\u003c\/strong\u003e What is a 240mm gyuto best used for?\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eA:\u003c\/strong\u003e A 240mm gyuto is ideal for larger prep tasks, including slicing meat, chopping vegetables, cutting herbs, and working through bigger ingredients like cabbage, squash, and roasts. It gives more blade length than a 210mm gyuto, which many experienced cooks prefer for efficiency.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eQ:\u003c\/strong\u003e How do I care for White #1 carbon steel?\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eA:\u003c\/strong\u003e Wash by hand, dry immediately, and avoid the dishwasher. The exposed White #1 edge can develop a natural patina over time. For longer storage, apply a light coat of knife-safe oil such as \u003ca href=\"https:\/\/tokushuknife.com\/products\/100-pure-tsubaki-japanese-knife-maintenance-camellia-oil-3-4-oz\"\u003eTsubaki oil\u003c\/a\u003e. For edge upkeep, use a quality whetstone or maintain the edge between sharpenings with a \u003ca href=\"https:\/\/tokushuknife.com\/products\/leather-strop-tokushu-knife-premium-xl-buffalo-strop\"\u003eTokushu Knife leather strop\u003c\/a\u003e.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eQ:\u003c\/strong\u003e Is this knife stainless?\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eA:\u003c\/strong\u003e The blade is stainless clad, meaning the outer layers are more corrosion resistant, but the White #1 carbon steel cutting edge is reactive. It should be treated like a carbon steel knife at the edge.\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 White #1 \/ Shirogami #1 Carbon Steel\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eCladding Type:\u003c\/strong\u003e Stainless Clad\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eFinish:\u003c\/strong\u003e Tsuchime \/ Hammered\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBlade Length:\u003c\/strong\u003e 240mm\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eOverall Length:\u003c\/strong\u003e 385mm\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBlade Height at Heel:\u003c\/strong\u003e 48mm\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSpine Thickness at Heel:\u003c\/strong\u003e 2.0mm\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSpine Thickness at Mid:\u003c\/strong\u003e 2.0mm\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eWeight:\u003c\/strong\u003e Approximately 177g-183g\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eHandle Material:\u003c\/strong\u003e Octagonal ebony wa handle with light wood ferrule\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eHardness:\u003c\/strong\u003e 64 HRC\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBevel:\u003c\/strong\u003e Double Bevel\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eRecommended Cutting Board:\u003c\/strong\u003e Use a knife-friendly board such as a \u003ca href=\"https:\/\/tokushuknife.com\/collections\/hasegawa-cutting-board\"\u003eHasegawa Pro Cutting Board\u003c\/a\u003e to protect the fine edge.\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Shibata","offers":[{"title":"Default Title","offer_id":52655192473824,"sku":null,"price":229.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0602\/6720\/0736\/files\/tsunehisa-white-1-stainless-clad-tsuchime-gyuto-240mm-1_8eb89b6a-b011-4df7-9805-5a77f59a94b9.jpg?v=1780736536","url":"https:\/\/tokushuknife.com\/products\/tsunehisa-white-1-stainless-clad-tsuchime-gyuto-240mm","provider":"Tokushu Knife","version":"1.0","type":"link"}