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Functional handmade kitchen knives

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  • 240mm High Carbon Gyuto

240mm High Carbon Gyuto

400.00
sold out
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240mm High Carbon Gyuto

400.00
sold out

#61

Lightweight and fairly large Gyuto in carbon steel with a discreet hamon. It has medium thin ground, the thickness behind the edge is 0.25mm

The steel is 1095 high carbon steel, hardened with clay on the spine to create the hamon. It was 66HRC after quench and has been tempered back to 63HRC, measured near the edge. The upper part of the knife is very soft with a hardness around 40HRC.

Weight: 197g

Length overall: 363mm

Balance point: Under the T of the logo.

Blade

The blade has a mostly flat grind, but transitions in to convex at the higher part of the blade. It 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.

This blade is quite thin behind the edge, 0.25mm just over the secondary bevel at the heel and The thickness is around 0.9mm 10mm from the edge.

The blade has been differentially hardened, using a clay cover on the spine. This make the blade “soft” and flexible at the spine, while leaving the edge fully hardened.

Steel: 1095 high carbon steel

1095 has been a very popular high-carbon steel for knives for many years. It holds 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 815°C and quenched in fast specialty quenching oil. Finally it is tempered in a PID controlled oven to the final hardness.

The differential hardening of the blade is produced by covering part of the blade in clay during heat treat and results in a soft spine but a hard edge. What is called a hamon in Japanese sword making.

Hardness: 63 HRC

Height at heel: 51mm

Thickness at

  • Spine at bolster: 2.1mm

  • Spine halfway: 2.0mm

  • 1 cm from the tip: 0.5mm

Handle

Material: Thuya burl

Bolster and spacers: Stainless 303 bolster pinned to the blade with 303 pins, G10 and stainless spacers.

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#61

Lightweight and fairly large Gyuto in carbon steel with a discreet hamon. It has medium thin ground, the thickness behind the edge is 0.25mm

The steel is 1095 high carbon steel, hardened with clay on the spine to create the hamon. It was 66HRC after quench and has been tempered back to 63HRC, measured near the edge. The upper part of the knife is very soft with a hardness around 40HRC.

Weight: 197g

Length overall: 363mm

Balance point: Under the T of the logo.

Blade

The blade has a mostly flat grind, but transitions in to convex at the higher part of the blade. It 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.

This blade is quite thin behind the edge, 0.25mm just over the secondary bevel at the heel and The thickness is around 0.9mm 10mm from the edge.

The blade has been differentially hardened, using a clay cover on the spine. This make the blade “soft” and flexible at the spine, while leaving the edge fully hardened.

Steel: 1095 high carbon steel

1095 has been a very popular high-carbon steel for knives for many years. It holds 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 815°C and quenched in fast specialty quenching oil. Finally it is tempered in a PID controlled oven to the final hardness.

The differential hardening of the blade is produced by covering part of the blade in clay during heat treat and results in a soft spine but a hard edge. What is called a hamon in Japanese sword making.

Hardness: 63 HRC

Height at heel: 51mm

Thickness at

  • Spine at bolster: 2.1mm

  • Spine halfway: 2.0mm

  • 1 cm from the tip: 0.5mm

Handle

Material: Thuya burl

Bolster and spacers: Stainless 303 bolster pinned to the blade with 303 pins, G10 and stainless spacers.