Gyuto 230mm 26C3 Honyaki Full Tang Limited Release by Fredrik Spåre
Using the Masamoto KS as a reference on this one, Fredrik and I wanted to deliver an absolute laser with a lower profile than our previous collaborations. A light weight, nimble blade perfect for fine detail work. However, it wouldn’t be right to simply copy the KS straight up, we wanted to deliver a knife that was unique, yet similar in the ways that people love.
The profile on this blade is straight up KS, but that is where the similarities end. We have given this knife an aggressive distal taper from 2mm down to less than 1mm towards the needle like tip. The grind is also a 50/50 convex unlike the KS, which typically has a 70/30 asymmetrical grind. As this blade is forged in Sweden, we also had to change up the steel, so on this blade you get 26c3 “Spicey White” instead of the classic Shirogami steel used on the KS. It’s a very similar steel, in fact almost identical yet perhaps a little more ware resistant and most importantly made is Sweden.
Perhaps the biggest difference between the two knives is that this is a full tang western handle knife. The handle features our new MCX profile, which maintains elements of the Rokkaku Hanmaru shape that we have used on previous batches with a more belled underside. This is the direction we will be going in with the MCX range going forward.
Oh, and it’s a Honyaki, the Masamoto KS is not a Honyaki ;)
Blade Type: Gyuto
Edge Length: 230mm
Spine Heel: 2.1mm
Spine Mid: 1.8mm
Spine Tip (20mm before): 0.95mm
Blade Height: 51mm
Cutting Edge Steel: 26C3
Blade Construction: Honyaki
Blade Finish: Matte Polish
Handle Construction: Full Tang
Handle Materials: Stabilised Masur Birch & Brass
Saya Included: No
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.