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  • 240mm Stainless Damascus Gyuto

240mm Stainless Damascus Gyuto

750.00
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240mm Stainless Damascus Gyuto

750.00

#199

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: 178g

Length overall: 374mm

Balance point: Under the T 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 Baldur

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: 62-63 HRC

Height at heel: 53mm

Cutting edge length: 240mm

Thickness at

  • Spine at bolster: 2.4mm

  • Spine halfway: 2.0mm

  • 1 cm from the tip: 0.6mm

Handle

Material: Stabilised Koa with an Ebony butt cap

Treatment: The handle is treated 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

#199

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: 178g

Length overall: 374mm

Balance point: Under the T 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 Baldur

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: 62-63 HRC

Height at heel: 53mm

Cutting edge length: 240mm

Thickness at

  • Spine at bolster: 2.4mm

  • Spine halfway: 2.0mm

  • 1 cm from the tip: 0.6mm

Handle

Material: Stabilised Koa with an Ebony butt cap

Treatment: The handle is treated 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.