Gytuo 235mm Wrought Iron San Mai Ancient Oak and Ziricote


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This one is a bit of a dark horse, a rustic and beautiful wrought iron clad blade with a kurouchi finish, which gradually drifts into a soft, hazy kasumi edge band. Paired with  ancient oak and ziricote, the result is stunning.

This 235mm Gyuto has a high carbon 1.2419.05 core, which has been hardened to 64-65 HRC. This thing is sharp, with a lovely distal taper and an all-rounder convex primary bevel.

A challenge to capture with the camera, but the Ancient oak and ziricote both feature stunning figure and the ziricote has some lovely golden hues running through it.
Product Specification

Blade Type: Gyuto

Edge Length: 235mm

Spine Heel: 4.25mm

Spine Mid: 2.17mm

Spine Tip (20mm before): 1.4mm

Blade Height: 54.4mm

Weight: 215g

Cutting Edge Steel: 1.2419.05

Stainless: No

HRC: 64-65

Blade Construction: 3 Layer (San Mai)

Blade Finish: Kasumi, Kurouchi, and Brute de Forge

Grind: Convex

Handle Construction: Hidden Tang

Handle Materials: Ancient Oak, Ziricote

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. 

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.