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  • 240mm Stainless Workhorse Gyuto

240mm Stainless Workhorse Gyuto

450.00
sold out
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240mm Stainless Workhorse Gyuto

450.00
sold out

#136

A Gyuto is a Japanese version of a chef knife. It is an allround knife that can be used for most tasks in the kitchen. However this one is a bit of a monster with a thick and heavy blade. It has a good taper from handle to tip and a thin edge.

Weight: 285g

Length overall: 364mm

Balance point: Between the bolster and the logo.

Blade

The blade has a convex symmetrical grind. It is quite heavily tapered from the bolster to the tip, being quite thick at the start of the spine and thin at the tip.

The spine and choil has been rounded to make the knife comfortable to use with a pinch grip.

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 sub zero quench at -79°C and finally tempered in a PID controlled oven to the final hardness.

Hardness: 63 HRC

Height at heel: 59mm

Thickness at

  • Spine at bolster: 3.2mm

  • Spine halfway: 2.3mm

  • 1 cm from the tip: 0.7mm

Handle

Material: Black micata and stabilised chestnut with 303 handle pins.

Bolster: Stainless 303 bolster pinned to the blade with 303 pins.

Treatment: The handle is treated with Danish Oil

Add To Cart

#136

A Gyuto is a Japanese version of a chef knife. It is an allround knife that can be used for most tasks in the kitchen. However this one is a bit of a monster with a thick and heavy blade. It has a good taper from handle to tip and a thin edge.

Weight: 285g

Length overall: 364mm

Balance point: Between the bolster and the logo.

Blade

The blade has a convex symmetrical grind. It is quite heavily tapered from the bolster to the tip, being quite thick at the start of the spine and thin at the tip.

The spine and choil has been rounded to make the knife comfortable to use with a pinch grip.

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 sub zero quench at -79°C and finally tempered in a PID controlled oven to the final hardness.

Hardness: 63 HRC

Height at heel: 59mm

Thickness at

  • Spine at bolster: 3.2mm

  • Spine halfway: 2.3mm

  • 1 cm from the tip: 0.7mm

Handle

Material: Black micata and stabilised chestnut with 303 handle pins.

Bolster: Stainless 303 bolster pinned to the blade with 303 pins.

Treatment: The handle is treated with Danish Oil