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Functional handmade kitchen knives

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  • 230mm Stainless Gyuto

230mm Stainless Gyuto

300.00
sold out
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230mm Stainless Gyuto

300.00
sold out

#42

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.

 

Weight: 215g

Length overall: 375mm

Balance point: Under the X in the logo, 19mm 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. The choil (the part of the blade that goes from the heel to the handle) is not polished on this one, but has the black finish from the hardening process. This is to match the dark handle.

 

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: 60 HRC

Height at heel: 51mm

Thickness at

  • Spine at bolster: 3.1mm

  • Spine halfway: 2.5mm

  • 1 cm from the tip: 0.8mm


 

Handle

Material: Ebony

Ferrule and spacers: Black acetal ferrule and white corian butt. G10 spacers.

Treatment: The handle is treated with Danish Oil

Add To Cart

#42

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.

 

Weight: 215g

Length overall: 375mm

Balance point: Under the X in the logo, 19mm 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. The choil (the part of the blade that goes from the heel to the handle) is not polished on this one, but has the black finish from the hardening process. This is to match the dark handle.

 

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: 60 HRC

Height at heel: 51mm

Thickness at

  • Spine at bolster: 3.1mm

  • Spine halfway: 2.5mm

  • 1 cm from the tip: 0.8mm


 

Handle

Material: Ebony

Ferrule and spacers: Black acetal ferrule and white corian butt. G10 spacers.

Treatment: The handle is treated with Danish Oil