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  • 226mm High Carbon Gyuto

226mm High Carbon Gyuto

400.00
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226mm High Carbon Gyuto

400.00

#169

Please note that 25% VAT will be added for customers in the EU

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: 193g

Length overall: 353mm

Balance point: Under the X 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: 52100 high carbon steel
52100 was originally developed for making ball bearings from, but has been a very popular high-carbon steel for knives for many years. It holds a great edge and is easy to sharpen.

It will form a patina from the contract with the food it cuts, but it does not rust easily.

Hardness measured: 61-62 HRC

Height at heel: 56mm

Cutting edge length: 223mm

Thickness at

  • Spine at bolster: 2.4mm

  • Spine halfway: 1.7mm

  • 1 cm from the tip: 0.5mm

Handle

Material: Stabilised colored maple

 
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.

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

#169

Please note that 25% VAT will be added for customers in the EU

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: 193g

Length overall: 353mm

Balance point: Under the X 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: 52100 high carbon steel
52100 was originally developed for making ball bearings from, but has been a very popular high-carbon steel for knives for many years. It holds a great edge and is easy to sharpen.

It will form a patina from the contract with the food it cuts, but it does not rust easily.

Hardness measured: 61-62 HRC

Height at heel: 56mm

Cutting edge length: 223mm

Thickness at

  • Spine at bolster: 2.4mm

  • Spine halfway: 1.7mm

  • 1 cm from the tip: 0.5mm

Handle

Material: Stabilised colored maple

 
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.

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.