Gyuto 220mm Full Carbon Suminagashi Damascus


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A stunning one of a kind piece from Australian knife making duo Luke and Danae Scheepers. This is a Gyuto 220mm with a full carbon suminagashi construction. The core is forged in Vtoku2, hardened to approximately 62+ HRC, and clad in a beautiful full carbon Damascus. This bad boy is going to transform with age into something very special, an absolute patina magnet!

When it come to the handle its a tasteful dyed and stabilised maple octagonal handle in blue and red hues. The colours pair beautifully with the dark Damascus and as the blade begins to patina this pairing will only become more beautiful. Typically, thoughtful designers, but the Scheepers have really nailed it on this one.

Luke Scheepers has a solid understanding when it comes to blade performance, often giving the blades technical grinds, like the "S" grind that is often found on his bunka's. On this blade it’s a symmetrical convex and it is beautifully thin behind the edge. This will be a lovely knife to work with and something special to behold especially as it ages.

Product Specification

Blade Type: Gyuto

Edge Length: 220mm

Spine Heel: 2.6mm

Spine Mid: 2.6mm

Spine Tip (20mm before): 1.8mm

Blade Height: 50mm

Weight: 185g

Cutting Edge Steel: Vtoku2

Stainless: No

HRC: 62+

Blade Construction: Mono Steel

Blade Finish: Acid Etched (Forced Patina)

Grind: Convex

Handle Construction: Hidden Tang

Handle Materials: Dyed and Stabilised Maple

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.