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  • 220mm San Mai Gyuto with Aogami Super core

220mm San Mai Gyuto with Aogami Super core

300.00
sold out
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220mm San Mai Gyuto with Aogami Super core

300.00
sold out

#106

Video here

The steel for this Gyuto is a San Mai construction where the hard core steel that forms the cutting edge is sandwiched between layers of softer and more flexible stainless steel. This brings brings extra strength to the blade and also means that it is only the area around the edge that will be reactive and patina over time. This blade has a forced patina from a ferric cloride etch.

Weight: 175g

Length overall: 342mm

Balance point: Under the T of the logo.

Blade

The blade has a convex grind and is tapered from the bolster to the tip.

The spine and choil has been rounded to make the knife comfortable to use with a pinch grip.

Steel: Takefu Stainless clad Aogami Super core San Mai

The cutting edge of this blade is made from Aogami Super a Japanese high-carbon steel. It takes a great edge and is very easy to sharpen, but rusts easily if not cared for.

Heat treatment: The blade has been differentially heat treated inhouse in a PID controlled furnace at 790°C and quenched in fast specialty quenching oil. Finally it is tempered in a PID controlled oven to the final hardness.

Hardness: 63 HRC

Height at heel: 48mm

Cutting edge length: 212mm

Thickness at

  • Spine at bolster: 3.0mm

  • Spine halfway: 2.2mm

  • 1 cm from the tip: 0.5mm

Handle

Material: Layered birch bark
Bolster and spacers: Stainless 303 bolster pinned to the blade with 303 pins, 416 stainless butt cap.

Treatment: The handle is sealed with Danish Oil

Add To Cart

#106

Video here

The steel for this Gyuto is a San Mai construction where the hard core steel that forms the cutting edge is sandwiched between layers of softer and more flexible stainless steel. This brings brings extra strength to the blade and also means that it is only the area around the edge that will be reactive and patina over time. This blade has a forced patina from a ferric cloride etch.

Weight: 175g

Length overall: 342mm

Balance point: Under the T of the logo.

Blade

The blade has a convex grind and is tapered from the bolster to the tip.

The spine and choil has been rounded to make the knife comfortable to use with a pinch grip.

Steel: Takefu Stainless clad Aogami Super core San Mai

The cutting edge of this blade is made from Aogami Super a Japanese high-carbon steel. It takes a great edge and is very easy to sharpen, but rusts easily if not cared for.

Heat treatment: The blade has been differentially heat treated inhouse in a PID controlled furnace at 790°C and quenched in fast specialty quenching oil. Finally it is tempered in a PID controlled oven to the final hardness.

Hardness: 63 HRC

Height at heel: 48mm

Cutting edge length: 212mm

Thickness at

  • Spine at bolster: 3.0mm

  • Spine halfway: 2.2mm

  • 1 cm from the tip: 0.5mm

Handle

Material: Layered birch bark
Bolster and spacers: Stainless 303 bolster pinned to the blade with 303 pins, 416 stainless butt cap.

Treatment: The handle is sealed with Danish Oil