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  • 270mm High Carbon Gyuto

270mm High Carbon Gyuto

450.00
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270mm High Carbon Gyuto

450.00

#60

It is light (216g), long (400mm overall), tall (58mm at heel), thin (2.1mm at the start of the spine) and delicate (0.3mm behind the secondary bevel). In short it is pretty crazy.

The steel is 1095 high carbon steel, hardened with clay on the spine to create the hamon. It was 67HRC after quench and has been tempered back to 64HRC, measured near the edge. The upper part of the knife is very soft with a hardness around 40HRC.

Weight: 216g

Length overall: 400mm

Balance point: 40mm in front of the bolster.

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, 0.3mm 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: 64 HRC
Height at heel: 58mm

Thickness at

  • Spine at bolster: 2.1mm

  • Spine halfway: 2.0mm

  • 1 cm from the tip: 0.7mm

Handle

Material: Stabilized colored spalted birch
Bolster and spacers: Acetal bolster, G10 spacers and carbon fiber pin.

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#60

It is light (216g), long (400mm overall), tall (58mm at heel), thin (2.1mm at the start of the spine) and delicate (0.3mm behind the secondary bevel). In short it is pretty crazy.

The steel is 1095 high carbon steel, hardened with clay on the spine to create the hamon. It was 67HRC after quench and has been tempered back to 64HRC, measured near the edge. The upper part of the knife is very soft with a hardness around 40HRC.

Weight: 216g

Length overall: 400mm

Balance point: 40mm in front of the bolster.

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, 0.3mm 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: 64 HRC
Height at heel: 58mm

Thickness at

  • Spine at bolster: 2.1mm

  • Spine halfway: 2.0mm

  • 1 cm from the tip: 0.7mm

Handle

Material: Stabilized colored spalted birch
Bolster and spacers: Acetal bolster, G10 spacers and carbon fiber pin.