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Functional handmade kitchen knives

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  • 220mm Stainless Gyuto

220mm Stainless Gyuto

320.00
sold out
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220mm Stainless Gyuto

320.00
sold out

#47

A Gyuto is a Japanese version of a chef knife. It is a very nice allround knife that can be used for most tasks in the kitchen, from cutting through chicken bones to dicing vegetables.

This one has a very thin ground and a quite thick spine.

Weight: 247g

Length overall: 345mm

Balance point: Under the X in the logo, 20mm in front of the ferrule.

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.

This blade is quite thin behind the edge, 0.3mm just over the secondary bevel at the heel and 0.2mm at the tip. The thickness is around 0.9mm 10mm from the edge.

Steel: AEB-L
This is a very pure steel that was originally developed for razor blades, but now used by many knife makers. This steel is known for the ability to take a very fine edge and to be easy to sharpen. It has extremely high corrosion resistance.

It is produced by Uddeholm in Sweden.

Heat treatment: The blade has been heat treated inhouse in a PID controlled furnace at 1075°C and quenched between aluminium plates. This is followed by a tempering cycle in a PID controlled oven to adjust the hardness..

Hardness: 63 HRC

Height at heel: 53.5mm

Thickness at

  • Spine at bolster: 3.2mm

  • Spine halfway: 2.9mm

  • 1 cm from the tip: 0.8mm

Handle

Material: Ebony

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

Treatment: The handle is treated with Danish Oil

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#47

A Gyuto is a Japanese version of a chef knife. It is a very nice allround knife that can be used for most tasks in the kitchen, from cutting through chicken bones to dicing vegetables.

This one has a very thin ground and a quite thick spine.

Weight: 247g

Length overall: 345mm

Balance point: Under the X in the logo, 20mm in front of the ferrule.

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.

This blade is quite thin behind the edge, 0.3mm just over the secondary bevel at the heel and 0.2mm at the tip. The thickness is around 0.9mm 10mm from the edge.

Steel: AEB-L
This is a very pure steel that was originally developed for razor blades, but now used by many knife makers. This steel is known for the ability to take a very fine edge and to be easy to sharpen. It has extremely high corrosion resistance.

It is produced by Uddeholm in Sweden.

Heat treatment: The blade has been heat treated inhouse in a PID controlled furnace at 1075°C and quenched between aluminium plates. This is followed by a tempering cycle in a PID controlled oven to adjust the hardness..

Hardness: 63 HRC

Height at heel: 53.5mm

Thickness at

  • Spine at bolster: 3.2mm

  • Spine halfway: 2.9mm

  • 1 cm from the tip: 0.8mm

Handle

Material: Ebony

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

Treatment: The handle is treated with Danish Oil