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  • 270mm San Mai Gyuto with Aogami Super core

270mm San Mai Gyuto with Aogami Super core

480.00
sold out
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270mm San Mai Gyuto with Aogami Super core

480.00
sold out

#105

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: 205g

Length overall: 395mm

Balance point: 23mm in front 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: 58mm

Thickness at

  • Spine at bolster: 3.1mm

  • Spine halfway: 2.0mm

  • 1 cm from the tip: 0.5mm

Handle

Material: Carbon fiber bolster, stabilised mammoth molar spacer, stainless accents and Amboyna Burl handle. 4mm 304 stainless handle pin.

Treatment: The handle is sealed with Danish Oil


Add To Cart

#105

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: 205g

Length overall: 395mm

Balance point: 23mm in front 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: 58mm

Thickness at

  • Spine at bolster: 3.1mm

  • Spine halfway: 2.0mm

  • 1 cm from the tip: 0.5mm

Handle

Material: Carbon fiber bolster, stabilised mammoth molar spacer, stainless accents and Amboyna Burl handle. 4mm 304 stainless handle pin.

Treatment: The handle is sealed with Danish Oil