TX Knives

Functional handmade kitchen knives

240mm Stainless Damascus Gyuto

650.00
sold out
DSCF5466.jpg
DSCF5467.jpg
DSCF5470.jpg
DSCF5465.jpg
DSCF5469.jpg
DSCF5473.jpg
DSCF5474.jpg
DSCF5463.jpg
DSCF5468.jpg

240mm Stainless Damascus Gyuto

650.00
sold out

#140

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.


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.


Steel: Damasteel Vinland

This steel is made by a small company in Sweden called Damasteel (www.damasteel.se). It is composed of two different powder metallurgy steels in alternating layers. It has a good corrosion resistance and 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.


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


The hardness is measured to 62-63 HRC.

Handle and Saya

The wood used for this knife is Danish bog oak. The handle wood is vacuum stabilised with epoxy to make it more durable and resistant to water, where the wood for the saya is treated with Danish oil. The saya wood has been dated dated to be 1500 years old.   

The bolster is stainless steel pinned to the blade with pins of the same material. The spacers are G10 and stainless steel.





The knife is all handmade in my workshop in Copenhagen. I make two to three knives a week, each one is custom fitted. While they follow the same recipe they are all slightly different.


Add To Cart

#140

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.


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.


Steel: Damasteel Vinland

This steel is made by a small company in Sweden called Damasteel (www.damasteel.se). It is composed of two different powder metallurgy steels in alternating layers. It has a good corrosion resistance and 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.


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


The hardness is measured to 62-63 HRC.

Handle and Saya

The wood used for this knife is Danish bog oak. The handle wood is vacuum stabilised with epoxy to make it more durable and resistant to water, where the wood for the saya is treated with Danish oil. The saya wood has been dated dated to be 1500 years old.   

The bolster is stainless steel pinned to the blade with pins of the same material. The spacers are G10 and stainless steel.





The knife is all handmade in my workshop in Copenhagen. I make two to three knives a week, each one is custom fitted. While they follow the same recipe they are all slightly different.