Gyuto 240mm Wrought Iron San Mai Integral Birchbark & Brass
A full Kasumi polish wrought iron cladding and a very tough, HRC 64+, 1.2419.05 steel core. The handle is a hand harvested birchbark, Rokaku Hanmaru with forged integral, wrought iron endplate and brass pin.
The profile is Jonas’s classic santoku tipped Gyuto with a decent flat section that gradually settles into a curve towards the tip. The santoku tip gives the knife rigidity, this is not a flexible blade. Stable, satisfyingly weighted, and well balanced. We are not talking workhorse grind though, the knife features a thin, sub 2mm average blade thickness.
Overall, a pleasure to work with on the cutting board.
Between the beautiful birchbark handle and forged integral bolster, the satiny smooth kasumi polish and the artfully crafted performance profile and grind it’s hard to describe this piece as anything short of functional art.
Product Specification
Blade Type: Gyuto
Edge Length: 240mm
Spine Heel: 2.95mm
Spine Mid: 1.98mm
Spine Tip (20mm before): 1.2mm
Blade Height: 52mm
Weight: 234g
Cutting Edge Steel: 1.2419.05
Stainless: No
HRC: 64+
Blade Construction: 3 Layer (San Mai)
Blade Finish: Matte Polish
Grind: Convex
Handle Construction: Hidden Tang
Handle Materials: Hand Harvested Birchbark, Wrought Iron and Brass
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.
