Gyuto 230mm - 52100 CuMai


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If this beautiful Evolution Cutlery Gyuto doesn't capture your eye we don't know what will. Dan Tompkins of Evolution Cutlery has been training under the famous Greg Cimms, a Master ABS blade smith who is well known amongst the knife collector community.

Recently Dan established his own brand, Evolution Cutlery, and he has been making a big splash with kitchen knives like this beautiful 230mm Gyuto forged in high performance 52100 carbon steel and clad in an absolutely stunning CuMai Damascus from Dion Damascus.

From end to end this is a beautiful piece of functional art. The custom octagonal Japanese style Wa handle has been hand shaped and features beautiful stabilised box elder burl with a carbon fibre collar, g10 and silver spacers. The handle has a subtle taper to it, which give the knife a very comfortable and premium feel about it. Dan has shaped the blade very nicely.

The profile has a decent flat section for those who like to chop and subtle curve towards the tip for the rock-choppers. Performance wise the blade is very thin behind the edge and features a subtle distal taper. 3mm at the handle, down to 2mm just before heading into the tip. Balance is sitting just forward of the heel of the blade. All-round, very nice to use, great fit and finish. We are very excited to see more from Dan and we know that someone will be very happy to take this lovely knife home.

Product Specification

Blade Type: Gyuto

Edge Length: 230mm

Spine Heel: 3.1mm

Spine Mid: 2.8mm

Spine Tip (20mm before): 1mm

Blade Height: 50mm

Weight: 210g

Cutting Edge Steel: 52100

Stainless: No

HRC: 63+

Blade Construction: 9 Layer (Ku Mai)

Blade Finish: Acid Etched (Forced Patina)

Grind: Convex

Handle Construction: Hidden Tang

Handle Materials: Stabilised Box Elder Burl / Carbon Fibre Collar / G10 / Silver

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. 

Tips on sharpening you knives

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.