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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

#45

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 slicing meat to dicing vegetables.

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

 

Weight: 234

Length overall: 350mm

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.

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: 62 HRC

Height at heel: 52.5mm

Thickness at

  • Spine at bolster: 3.0mm

  • Spine halfway: 2.5mm

  • 1 cm from the tip: 0.6mm

Handle

Material: Cocobolo

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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#45

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 slicing meat to dicing vegetables.

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

 

Weight: 234

Length overall: 350mm

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.

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: 62 HRC

Height at heel: 52.5mm

Thickness at

  • Spine at bolster: 3.0mm

  • Spine halfway: 2.5mm

  • 1 cm from the tip: 0.6mm

Handle

Material: Cocobolo

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