Milan Gravier X Adonis Forged Arts Gyuto 260mm Damascus Twist
A beautiful beast! Balanced perfectly convex ground. This knife is the type of blade that you can really put through its paces when it comes to vegetable prep and proteins. Certainly not a delicate blade, stable and satisfyingly weighted, but with delicate looks. The stone ready, precision forged, and Kasumi polished bevels are tuned for performance and the razor-sharp edge certainly passes the nail flex test.
A collaboration between two of Frances most dedicated and talented artisan blacksmiths, Antoine Kniamen and Milan Gravier. These two master craftsmen have very different styles, but when it comes to technique, they both have a focus on precision forge craft, performance focused design and unquestionably high-quality craftsmanship.
This stunning collectible kitchen knife features Milan Gravier’s signature deep etched, twisted wrought iron cladding and an exquisite Kasumi polish. It’s a house made SanMai steel that has taken years to develop and is now an iconic reference to Milan’s dedication to the craft. The blade has a 135Cr3 core and has been water quenched for exceptional hardness and toughness. The Kasumi polish was completed on the best Japanese whetstones and the result is a remarkable finish, hazy and full of unique character and contrast. Overall, the blade features an assortment of textural elements, which blend tastefully and represent what can only be described as heirloom!
Antoine took inspiration from the classic American bowie knife for the handle. An incredible design featuring Mammoth Ivory scales set onto a Damascus frame, with stainless bolster, inlays, and pins. The handle is removable, complimenting the beautiful stonework on the bevels of the knife.
The knife comes complete with a display stand and tool for removing the handle. Accented with mammoth ivory and brushed texture it stands alone as beautiful work of art.
Together this artisan crafted set is something incredibly special, an absolutely stunning and unique piece from two very talented artisans.
Product Specification
Blade Type: Gyuto
Edge Length: 260mm
Spine Heel: 6mm
Spine Mid: 2.5mm
Spine Tip (20mm before): 1.52mm
Blade Height: 59.65mm
Weight: 496g
Cutting Edge Steel: 135Cr3
Stainless: No
HRC: 65
Blade Construction: 3 Layer (San Mai)
Blade Finish: Acid Etched (Forced Patina) and Kasumi
Grind: Convex
Handle Construction: Hidden Tang, Take Down
Handle Materials: Mammoth Ivory, Damascus, Stainless Steel
Handedness: Ambidextrous
Saya Included: No
Product Care:
Cleaning: Clean by hand with warm water. Avoid wetting the handle when possible.
Sharpening: We advise using whetstones to sharpen your knives and a honing rod or steel to maintain the burr between sharpening sessions.
Reactive Steels: Reactive steels like Aogami Super, Apex Ultra or one of the many premium reactive German and Swedish steels are susceptible to rust if not properly cared for. In this case we advise that you keep the knife dry between uses and when storing the knife for longer periods wiping the knife blade with Tsubaki oil or another food safe oil is a wise choice. This will not stop a patina forming on the blade, but it will stop rust. A patina can be a beautiful personal feature on your knife and helps to stop rust forming. So, dry your knife regularly between uses, store in a dry place and apply some Tsubaki oil from time to time when storing for long periods.
A reference guide to steel types
Handle Care: If you have a knife with a non-stabilised wooden handle, you can apply Tsubaki oil or another food safe oil to your handle from time to time. Food safe wax can be applied to both stabilised and no-stabilised wooden handles. Never apply hot wax or oil as you risk warping or damaging the handle.
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