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Tsunehisa ZA-18 Damascus gyuto knife 210mm full view
  • Tsunehisa ZA-18 Damascus gyuto knife 210mm full view
  • ZA-18 stainless Damascus blade detail on Tsunehisa gyuto
  • Octagonal oak handle on Tsunehisa gyuto knife
  • Stainless Damascus cladding pattern detail against a white background.
  • Thin edge geometry of Tsunehisa ZA-18 gyuto knife.
  • Choil view showing convex grind and thin edge
  • Lightweight balanced feel of Tsunehisa ZA-18 gyuto
  • Tsunehisa ZA-18 gyuto knife used in kitchen prep
  • Handcrafted Tsunehisa ZA-18 gyuto knife made in Japan
  • Tsunehisa ZA-18 Damascus gyuto knife 210mm full view
  • ZA-18 stainless Damascus blade detail on Tsunehisa gyuto
  • Octagonal oak handle on Tsunehisa gyuto knife
  • Stainless Damascus cladding pattern detail against a white background.
  • Thin edge geometry of Tsunehisa ZA-18 gyuto knife.
  • Choil view showing convex grind and thin edge
  • Lightweight balanced feel of Tsunehisa ZA-18 gyuto
  • Tsunehisa ZA-18 gyuto knife used in kitchen prep
  • Handcrafted Tsunehisa ZA-18 gyuto knife made in Japan
Tsunehisa ZA-18 Damascus Gyuto Knife // 210mm // Japanese Chef Knife

Tsunehisa ZA-18 Damascus Gyuto Knife // 210mm // Japanese Chef Knife

$245.00 USD
Shipping calculated at checkout.

The Gyuto is the Japanese version of the Western chef’s knife, designed as a versatile, multi-purpose kitchen knife perfect for slicing meats, fish, vegetables, and fruits. Its pointed tip allows for precise cuts, while the flat heel supports techniques such as rock chopping and tap chopping, making it a go-to tool for both professional chefs and home cooks.

Lighter and thinner than traditional Western chef’s knives, the Gyuto’s forward-balanced design enhances agility, control, and cutting precision. It excels at a variety of techniques, including push and pull cuts, ensuring smooth, effortless slicing through even the most delicate ingredients.

These knives are expertly crafted with a san mai construction, featuring a ZA-18 powdered stainless steel core encased in stainless Damascus cladding. Renowned for its fine grain structure, ZA-18 steel offers excellent edge retention, outstanding sharpness, and strong corrosion resistance, making these knives reliable, low-maintenance tools for everyday cooking.

Designed for performance and comfort, the knives are well balanced, lightweight, and nimble in hand, providing precise control and reducing fatigue during extended prep work. A gentle convex grind tapers smoothly to a thin, razor-sharp edge, delivering effortless cutting, clean food release, and consistent results across vegetables, proteins, and herbs.

Finished with a one-piece octagonal oak handle, these knives combine durability with refined natural beauty. The oak’s rich grain and subtle figuring create a warm contrast that perfectly complements the flowing Damascus blade pattern. Blending modern steel performance with traditional Japanese design, these knives offer both striking aesthetics and exceptional kitchen versatility.

Product Description:

  • Knife Shape: Gyuto – Japanese chef’s knife for all-purpose kitchen use

  • Blade Length: 210mm – ideal size for professional and home cooking

  • Blade Height: 47mm – provides knuckle clearance and board control

  • Blade Thickness: 1.7mm – thin profile for precise, smooth cutting

  • Weight: 127g – lightweight and agile for extended prep

  • Blade Construction: San Mai – laminated blade for strength and stability

  • Cladding: Stainless Damascus – corrosion resistant with flowing pattern

  • Core Steel: ZA-18 powdered stainless steel

  • Hardness: 61–63 HRC – excellent edge retention and durability

  • Handle: Octagonal oak – comfortable grip with balanced feel

  • Origin: Handcrafted in Tosa, Kochi, Japan

  • Brand: Tsunehisa

ZA-18 is a high-alloy powdered stainless steel developed in Japan and commonly used in premium kitchen knives. While exact specifications can vary slightly by producer and heat treatment, the commonly cited composition is approximately:

ZA-18 Steel Composition (approx. wt %)

  • Carbon (C): ~1.1–1.2 %

  • Chromium (Cr): ~18.0 %

  • Molybdenum (Mo): ~1.0–1.5 %

  • Vanadium (V): ~0.2–0.3 %

  • Cobalt (Co): ~1.0–1.5 %

  • Manganese (Mn): ≤ 0.5 %

  • Silicon (Si): ≤ 0.5 %

What this composition delivers

  • High carbon + vanadium → excellent edge retention and fine edge stability

  • 18% chromium → strong corrosion resistance (true stainless performance)

  • Molybdenum → improved wear resistance and toughness

  • Cobalt → enhanced hardness potential and heat-treat response

  • Powder metallurgy process → finer, more uniform grain structure than conventional steels

In practice

ZA-18 is often positioned as a step above VG-10, offering:

  • Longer edge life

  • Higher achievable hardness

  • Better edge stability at thin grinds

  • Comparable corrosion resistance

 

Key Features:

  • High-performance ZA-18 powdered stainless steel core

  • San mai construction enhances durability and edge stability

  • Stainless Damascus cladding offers corrosion resistance and beauty

  • Thin, convex grind for effortless slicing and clean food release

  • Lightweight, forward-balanced design for precision and control

  • Long edge and pointed tip support detailed and versatile cutting

  • Octagonal oak handle provides comfort and secure grip

  • Low-maintenance stainless steel ideal for daily kitchen use

  • Traditional Japanese craftsmanship from Tosa, Japan

Recommended Uses:

  • Slicing meats, fish, vegetables, and fruits

  • Push cutting, pull cutting, and light rocking motions

  • Fine prep work requiring precision and control

  • Everyday cooking at home or in professional kitchens

  • Ideal primary knife for chefs seeking versatility

  • Excellent upgrade from Western chef’s knives