Gyuto 240mm SG2 Damascus Ironwood

$832.00

Japanese kitchen knives have a reputation for being super sharp and beautiful to behold. embodies this reputation as a master blacksmith and his SG2 Ironwood series knives are some of the most sort after and desirable kitchen knives on the planet. This Tanaka Ironwood Gyuto is no exception!

Fit and finish are world class on this outstanding piece of functional art. The spine and choil (heel) are rounded off and polished nicely and you really won’t find any rough or uncomfortable edges on this knife. The balance point is directly over the choil, making it feel light weight, nimble and comfortable.

Tanka has really perfected the suminagashi Damascus cladding and his skill is especially obvious in the Ironwood and R2 Wa series blades. The shinogi (cladding line) is a good 6mm away from the blade edge and consistently distributed from choil to kissaki (tip).

The ironwood handle is near perfection in aesthetics and function. The smooth ergonomic shape lends itself well to most hand shapes and sizes and works well in a pinch grip. The handle is fastened with inlaid mosaic rivets and a polished stainless-steel bolster. The full tang is polished, and all junctions are flushed extremely well, and you won’t find any unsightly gaps.

The knife is constructed with SG2 steel (Rockwell 62-63) which is clad in a 32-layer acid-etched suminagashi, Damascus cladding. The profile exhibited on the edge of this Tanaka Ironwood Gyuto starts out at the choil or heel with a slight flat section, but then it tapers gradually towards the tip or kissaki. It’s a pretty traditional Gyuto shape and lends itself well to almost every cutting style.

The spine has a slight distal taper, at the bolster it is about 2.5mm thick and gradually thins down to about 1.5mm at the tip. The grind is 50/50 convex, which is perfect for this kind of knife and very simple to maintain.

After a few hours of use, it is apparent just how beautiful this knife is. The thin blade, perfect balance and overall light weight inspires confidence and reduces fatigue. The edge profile lends well to push cutting as well as fine detail work.

The beautiful Damascus cladding on this Tanaka Ironwood Gyuto is extra hard and extremely scratch resistant. It takes abuse very well. If you are interested in the ironwood series then you are serious about knives and having used Tanaka Knives in the Modern Cooking kitchen for several years we can assure you that you will not be disappointed. The ironwood series are beautifully forged and very comfortable to use.

Product Specification

Blade Type: Gyuto

Edge Length: 240mm

Spine Heel: 2.5mm

Spine Mid: 2.35mm

Spine Tip (20mm before): 1.8mm

Blade Height: 51.5mm

Weight:

Cutting Edge Steel: R2 / SG2

Stainless: Yes

HRC: 64

Blade Construction: 3 Layer (San Mai)

Blade Finish: Acid Etched (Forced Patina)

Grind: Convex

Handle Construction: Full Tang

Handle Materials: Ironwood with Brass Bolster and Mosaic Pins

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.