Gyuto 240mm Aogami #2 Honyaki Integral & Macassar Ebony
Something a little different from Jonas Johnsson this time. A little while back we managed to import some Aogami #2 steel from Japan, which we immediately knew to send to Jonas. Aogami #2 is a great steel for Honyaki blades and so who is better suited than Jonas Johnsson, Europe’s preeminent Honyaki master.
The results are in, and this is one classy looking blade with incredible geometry to match. A thin laser geometry with a profile reminiscent of the Yoshikane SKD Gyuto. Walkschliff ground, this blade is going to feel like the Yoshikane on the board, but perform much better.
A unique integral bolster with an ergonomic dimple, which transitions into the handle. The knife feels amazing in the hand, nimble, well balanced, just a very fine piece of work. The handle is made from a beautifully figured piece of Macassar ebony, which features an amazing array of red and brown hues.
Jonas has an amazing sense for the aesthetics, allowing this clean, highly polished blade to sit simply next to the stunning Macassar ebony. Nothing complicated, just a beautifully forged Honyaki blade with a stunning mirror polish and an incredible piece of timber. Both pieces treated as they should be and allowed to shine. A timeless piece, beautiful!
Blade Type: Gyuto
Edge Length: 240mm
Spine Heel: 2.61mm
Spine Mid: 1.48mm
Spine Tip (20mm before): 1.08mm
Blade Height: 48.75mm
Cutting Edge Steel: Aogami #2
Blade Construction: Honyaki
Blade Finish: Mirror Polish
Handle Construction: Hidden Tang
Handle Materials: Macassar Ebony
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.
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.