TX Knives

Functional handmade kitchen knives

  • Hidden Shop
  • 230mm San Mai Gyuto with Aogami Super core

230mm San Mai Gyuto with Aogami Super core

280.00
sold out
DSCF4681.jpg
DSCF4682.jpg
DSCF4684.jpg
DSCF4685.jpg

230mm San Mai Gyuto with Aogami Super core

280.00
sold out

(for Matteo)

#101

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.

Weight: 225g

Length overall: 365mm

Balance point: Between the T and X 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: 50mm

Thickness at

  • Spine at bolster: 3.1mm

  • Spine halfway: 2.5mm

  • 1 cm from the tip: 0.65mm

Handle

Material: Arizona Ironwood.
This is one of the hardest woods in the world. It is very durable and one of the most valued woods for knife handles.

Bolster and spacers: Stainless 304 bolster pinned to the blade with 304 pins, G10 and stainless spacers. 4mm stainless handle pin


Add To Cart

(for Matteo)

#101

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.

Weight: 225g

Length overall: 365mm

Balance point: Between the T and X 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: 50mm

Thickness at

  • Spine at bolster: 3.1mm

  • Spine halfway: 2.5mm

  • 1 cm from the tip: 0.65mm

Handle

Material: Arizona Ironwood.
This is one of the hardest woods in the world. It is very durable and one of the most valued woods for knife handles.

Bolster and spacers: Stainless 304 bolster pinned to the blade with 304 pins, G10 and stainless spacers. 4mm stainless handle pin