TX Knives

Functional handmade kitchen knives

240mm Stainless Damascus Gyuto

550.00
sold out
DSCF6300.jpg
DSCF6302.jpg
DSCF6289.jpg
DSCF6278.jpg
DSCF6300.jpg
DSCF6268.jpg

240mm Stainless Damascus Gyuto

550.00
sold out

#179

(Deposit of 100€ deducted from the price)

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.

Weight: 199g

Length overall: 362mm

Balance point: Under the Denmark of 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.

Steel: Damasteel Bifrost

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 and beautiful too.

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..

Hardness measured: 62-64 HRC

Height at heel: 55mm

Cutting edge length: 232mm

Thickness at

  • Spine at bolster: 2.3mm

  • Spine halfway: 1.7mm

  • 1 cm from the tip: 0.5mm

Handle

Material: Stabilised bog oak

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

Treatment: The handle is treated with Danish Oil

This knife is all handmade by me in my workshop in Copenhagen. I make two to three knives a week, each one is custom fitted. While they follow a template I have developed for each type of knife, they are all slightly different.

Add To Cart

#179

(Deposit of 100€ deducted from the price)

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.

Weight: 199g

Length overall: 362mm

Balance point: Under the Denmark of 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.

Steel: Damasteel Bifrost

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 and beautiful too.

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..

Hardness measured: 62-64 HRC

Height at heel: 55mm

Cutting edge length: 232mm

Thickness at

  • Spine at bolster: 2.3mm

  • Spine halfway: 1.7mm

  • 1 cm from the tip: 0.5mm

Handle

Material: Stabilised bog oak

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

Treatment: The handle is treated with Danish Oil

This knife is all handmade by me in my workshop in Copenhagen. I make two to three knives a week, each one is custom fitted. While they follow a template I have developed for each type of knife, they are all slightly different.