TX Knives

Functional handmade kitchen knives

240mm Stainless Damascus Gyuto

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240mm Stainless Damascus Gyuto

0.00
sold out

#74

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

Weight: 213g

Length overall: 365mm

Balance point: Under the logo.

Blade

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

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

This blade is quite thin behind the edge, 0.3mm just over the secondary bevel.

Steel: Damasteel Sparse Twist

This steel is made from two different powder steels by a small company in Sweden called Damasteel. The steel becomes stainless after heat treatment. It combines corrosion resistance with superior edge sharpness and toughness. It is an excellent steel for knives.

After grinding and finishing the blade it is etched in muriatic acid. The acid only affects one of the steel types and eats away a bit of material form that and also colors it dark grey. Depending on how much the blade is etched, you can feel the small amount of material that has been removed when running your fingers over the blade.


Heat treatment: The blade has been heat treated inhouse in a PID controlled furnace at 1100°C and quenched between aluminium plates. This is followed by a tempering cycle in a PID controlled oven to adjust the hardness.

Hardness: 62-63 HRC

Height at heel: 55mm

Thickness at

  • Spine at bolster: 2.3mm

  • Spine halfway: 1.9mm

  • 1 cm from the tip: 0.5mm

Handle

This interpretation of the gyuto features a western style handle. Normally western handles fall into one of two categories: narrow tang, where the tang of the knife is inserted into the handle from the front or full tang, where the handle is attached to the sides of the tang.

This TX design is a combination of these two approaches, as the bolster is pinned to the blade. The fastening of the bolster uses 3 stainless pins that are fitted through the bolster and blade. In a hydraulic press the pins are squeezed with a 6 ton pressure and the bolster is essentially fused with the blade in an unbreakable bond.

The wooden part of the handle is attached by fitting the tang through the spacers and into the handle block. The assembly is glued up with high grade epoxy.

Prior the assembling the handle the tang was annealed to make it possible to drill a hole for the handle pin through the tang for a final fastening of the handle.

Material: Stabilized colored maple

Bolster and spacers: Stainless 304 bolster pinned to the blade with 304 pins, G10 and stainless spacers. 6mm stainless 304 handle pin

Treatment: The handle is treated with Danish Oil


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#74

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

Weight: 213g

Length overall: 365mm

Balance point: Under the logo.

Blade

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

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

This blade is quite thin behind the edge, 0.3mm just over the secondary bevel.

Steel: Damasteel Sparse Twist

This steel is made from two different powder steels by a small company in Sweden called Damasteel. The steel becomes stainless after heat treatment. It combines corrosion resistance with superior edge sharpness and toughness. It is an excellent steel for knives.

After grinding and finishing the blade it is etched in muriatic acid. The acid only affects one of the steel types and eats away a bit of material form that and also colors it dark grey. Depending on how much the blade is etched, you can feel the small amount of material that has been removed when running your fingers over the blade.


Heat treatment: The blade has been heat treated inhouse in a PID controlled furnace at 1100°C and quenched between aluminium plates. This is followed by a tempering cycle in a PID controlled oven to adjust the hardness.

Hardness: 62-63 HRC

Height at heel: 55mm

Thickness at

  • Spine at bolster: 2.3mm

  • Spine halfway: 1.9mm

  • 1 cm from the tip: 0.5mm

Handle

This interpretation of the gyuto features a western style handle. Normally western handles fall into one of two categories: narrow tang, where the tang of the knife is inserted into the handle from the front or full tang, where the handle is attached to the sides of the tang.

This TX design is a combination of these two approaches, as the bolster is pinned to the blade. The fastening of the bolster uses 3 stainless pins that are fitted through the bolster and blade. In a hydraulic press the pins are squeezed with a 6 ton pressure and the bolster is essentially fused with the blade in an unbreakable bond.

The wooden part of the handle is attached by fitting the tang through the spacers and into the handle block. The assembly is glued up with high grade epoxy.

Prior the assembling the handle the tang was annealed to make it possible to drill a hole for the handle pin through the tang for a final fastening of the handle.

Material: Stabilized colored maple

Bolster and spacers: Stainless 304 bolster pinned to the blade with 304 pins, G10 and stainless spacers. 6mm stainless 304 handle pin

Treatment: The handle is treated with Danish Oil