{"product_id":"gyuto-230mm-dammy-line-gomai-ironwood-full-tang","title":"Gyuto 240mm Dammy Line KuMai Ironwood Full Tang","description":"\u003cp\u003eThis one-of-a-kind Gyuto is forged by Martin Huber and his small team in Garsten, Austria, whose work is defined by a geometry-first discipline and an exacting standard of fit and finish. At 240mm the blade carries a long, gently curved edge that moves as readily through push cuts as a gentle rock, with a tall 56.49mm heel for generous knuckle clearance and a fine tip for detailed work. It is built to be the knife you reach for first — assured across proteins, vegetables and herbs, and sized for real presence on the board.\u003c\/p\u003e\u003cp\u003eA pronounced distal taper carries the spine from 3.49mm at the heel through 1.57mm at mid-blade to 0.93mm near the tip: rigid and composed through the rear, increasingly agile toward the front. Wide \u003cstrong\u003econvex bevels\u003c\/strong\u003e move the blade through dense produce with little drag, releasing food cleanly from the face rather than letting it cling. Behind that edge is Martin's signature “Dammy Line” design — a symmetrical nine-layer Ku Mai lamination stacked around an \u003cstrong\u003eApex Ultra\u003c\/strong\u003e cutting core, with nickel, nickel Damascus and nickel to either side beneath an outer skin of mild steel. From the spine down to the top of the bevels the surface is left brute de forge, the as-forged texture keeping the Damascus wild and raw; across the bevels an acid etch darkens the surrounding steel so the nickel Damascus is drawn out as a single bright line running the length of the blade. A smooth matte polish settles the whole into a quiet, subtle, elegant finish — character without distraction from the knife's intent.\u003c\/p\u003e\u003cp\u003eHardened here to \u003cstrong\u003e66 HRC\u003c\/strong\u003e, that Apex Ultra core holds a keen edge far longer than its thinness would suggest and, for all its hardness, still sharpens cleanly on whetstones; a low-alloy carbon steel developed specifically for fine kitchen edges, it will take a patina and wants the care any carbon steel does. The handle is a \u003cstrong\u003efull-tang\u003c\/strong\u003e construction in richly grained ironwood, and the tang itself is tapered — narrowing through the grip to settle the balance into the hand and to leave a fine, tapering line of steel around the handle, a quiet highlight that accentuates the quality of the handcraft.\u003c\/p\u003e\u003cp\u003eThe result is a workhorse Gyuto that carries Huber's restraint into a Western full-tang form — expressive in its damascus and ironwood, but built first to cut. It is a one-off from one of the workshops we are proudest to carry, resolved down to the tapered tang and made to be kept.\u003c\/p\u003e","brand":"Martin Huber","offers":[{"title":"Default Title","offer_id":56878374682889,"sku":null,"price":9383.0,"currency_code":"CNY","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0581\/7273\/5626\/files\/Gyuto230mmDammyLineGoMaiIronwoodFullTangByMartinHuber0071.jpg?v=1773268984","url":"https:\/\/moderncooking.com\/en-cn\/products\/gyuto-230mm-dammy-line-gomai-ironwood-full-tang","provider":"moderncooking.com","version":"1.0","type":"link"}