Western handle
Kagemitsu 竜巻 Tatsumaki Gyuto— 240 mm, AUS10 steel (chef's knife)
Kagemitsu 竜巻 Tatsumaki Gyuto — 240 mm
The Kagemitsu Tatsumaki Gyuto combines a thin, hand-sharpened blade with striking Damascus cladding. Made in Echizen, Japan, for Japansemessen.nl, this double-bevel chef’s knife features a Japanese AUS-10 stainless steel core and a Western-style red pakkawood handle.
The name Tatsumaki means “tornado” in Japanese, reflecting the swirling pattern of the Damascus steel.
The gyuto: a versatile Japanese chef’s knife
The gyuto is the Japanese interpretation of the Western chef’s knife, offering versatility for preparing vegetables, fish and boneless meat. Its 240 mm blade provides ample cutting length for larger ingredients and cuts of meat.
The gently curved edge accommodates both smooth rocking motions and forward push-cutting. The pointed tip provides control for precise tasks, such as finely dicing onions and trimming meat. The thin blade passes through ingredients with minimal resistance.
The double-bevel edge can accommodate both right- and left-handed use, depending on the final sharpening geometry.
Japanese AUS-10 stainless steel
AUS-10 is a Japanese stainless blade steel developed by Aichi Steel. Its composition combines a high carbon content with chromium, molybdenum and vanadium. These elements contribute to hardness, wear resistance and corrosion resistance.
Hardened to approximately 60 HRC in this knife, the AUS-10 core supports a fine cutting edge and good sharpness retention. It can be maintained on Japanese waterstones, making it a practical choice for cooks who want precise cutting performance with the convenience of stainless steel.
Although corrosion-resistant, AUS-10 should still be cleaned and dried promptly after use.
Suminagashi Damascus construction
The hard AUS-10 core is clad on both sides with softer, layered stainless steel. This Suminagashi construction creates the distinctive flowing Damascus pattern while supporting and protecting the sides of the core. The exposed cutting edge delivers the knife’s cutting performance.
The thin blade profile and absence of a thick bolster at the heel allow access to the full cutting edge when sharpening on waterstones.
Specifications
- Type: Gyuto / chef’s knife
- Blade length: 240 mm
- Core steel: Japanese AUS-10 stainless steel
- Cladding: Softer stainless Damascus steel on both sides
- Hardness: Approximately 60 HRC
- Edge: Double bevel, hand-sharpened
- Handle: Western-style red pakkawood
- Origin: Echizen, Japan
Personalisation
Make the knife your own with an engraved name or company logo. We can also help render your name in Japanese kanji for a distinctive personal finish.
Care
Wash by hand and dry thoroughly after each use. This knife is not dishwasher safe and should never be left soaking in water.
Use a suitable wooden or soft plastic cutting board. Avoid bones, hard or frozen foods, and twisting or levering motions, which may damage the thin blade and fine cutting edge. Do not force the knife through resistant ingredients, and keep the blade aligned with the cut.
Maintain its sharpness with appropriate Japanese waterstones.
