TX Knives

Functional handmade kitchen knives

  • Sold
  • 230mm San Mai Gyuto with Aogami Super core

230mm San Mai Gyuto with Aogami Super core

400.00
sold out
DSCF4981.jpg
DSCF4978.jpg
DSCF4982.jpg
DSCF4986.jpg
DSCF4989.jpg
DSCF4994.jpg
DSCF4979.jpg
DSCF4980.jpg
DSCF4996.jpg

230mm San Mai Gyuto with Aogami Super core

400.00
sold out

#100

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.

The knife has had a quick etch to force the patina on the Aogami Super core steel.

Saya included.

Weight: 224g

Length overall: 365mm

Balance point: Between the T and 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: 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: 50mm

Thickness at

  • Spine at bolster: 3.0mm

  • Spine halfway: 2.5mm

  • 1 cm from the tip: 0.65mm


Handle

Material: Arizona Ironwood.
This is one of the hardest woods in the world. It is very durable and one of the most valued woods for knife handles.

Bolster and spacers: Stainless 304 bolster pinned to the blade with 304 pins, G10 and stainless spacers. 4mm stainless handle pin


Add To Cart

#100

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.

The knife has had a quick etch to force the patina on the Aogami Super core steel.

Saya included.

Weight: 224g

Length overall: 365mm

Balance point: Between the T and 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: 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: 50mm

Thickness at

  • Spine at bolster: 3.0mm

  • Spine halfway: 2.5mm

  • 1 cm from the tip: 0.65mm


Handle

Material: Arizona Ironwood.
This is one of the hardest woods in the world. It is very durable and one of the most valued woods for knife handles.

Bolster and spacers: Stainless 304 bolster pinned to the blade with 304 pins, G10 and stainless spacers. 4mm stainless handle pin