TX Knives

Functional handmade kitchen knives

240mm High Carbon Gyuto

380.00
sold out
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240mm High Carbon Gyuto

380.00
sold out

#151

A Gyuto is a Japanese version of a chef knife. It is an allround knife that can be used for most tasks in the kitchen.


Not being stainless it is not for everyone as it requires more care in order to develop a nice patina, rather than to rust. If well maintained it is a great knife, with a steel that is easy to sharpen.

Weight: 222g

Length overall: 365mm

Balance point: Under the X of the bolster

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: 1095 high carbon steel

1095 has been a very popular high-carbon steel for knives for many years. It holds 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 800°C and quenched in fast specialty quenching oil. Finally it is tempered in a PID controlled oven to the final hardness.

The differential hardening of the blade is produced by covering part of the blade in clay during heat treat and results in a soft spine but a hard edge. What is called a hamon in Japanese sword making.

Hardness: 62-63 HRC

Height at heel: 58mm

Thickness at

  • Spine at bolster: 2.5mm

  • Spine halfway: 1.7mm

  • 1 cm from the tip: 0.5mm

Handle

Material: Stabilized Gimlet Burl from Australia

Bolster and spacers: Stainless 303 bolster pinned to the blade with 303 pins, G10 and stainless spacers.

Treatment: The handle is sealed with Danish Oil

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#151

A Gyuto is a Japanese version of a chef knife. It is an allround knife that can be used for most tasks in the kitchen.


Not being stainless it is not for everyone as it requires more care in order to develop a nice patina, rather than to rust. If well maintained it is a great knife, with a steel that is easy to sharpen.

Weight: 222g

Length overall: 365mm

Balance point: Under the X of the bolster

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: 1095 high carbon steel

1095 has been a very popular high-carbon steel for knives for many years. It holds 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 800°C and quenched in fast specialty quenching oil. Finally it is tempered in a PID controlled oven to the final hardness.

The differential hardening of the blade is produced by covering part of the blade in clay during heat treat and results in a soft spine but a hard edge. What is called a hamon in Japanese sword making.

Hardness: 62-63 HRC

Height at heel: 58mm

Thickness at

  • Spine at bolster: 2.5mm

  • Spine halfway: 1.7mm

  • 1 cm from the tip: 0.5mm

Handle

Material: Stabilized Gimlet Burl from Australia

Bolster and spacers: Stainless 303 bolster pinned to the blade with 303 pins, G10 and stainless spacers.

Treatment: The handle is sealed with Danish Oil