Gyuto 230mm Honyaki 26c3 Black Ash & Turquoise

$726.00

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Jonas Johnsson is a house favourite here at Modern Cooking. He is easily one of the most dedicated craftsmen we have come across. Each blade demonstrates a step towards perfection. This is especially true of his Honyaki blades which are a specialty and a passion for him.

Here at Modern Cooking we see a lot of Jonas’s work and while the fit and finish on standard elements like the handle fit, smoothly ground spine and choil, balance and overall styling are essentially perfect, it’s the geometry that stands out. This is the area that seems to be constantly pushing the limits of perfection.

A very high performance walkschliff, convex grind is key to the performance of this blade. The classic Gyuto profile with its super thin edge, quality flats and curves and the laser thin tapered spine result in a high level of stability with an extremely thin and finely ground, razor sharp cutting edge.

Black ash burl full of beautiful golden cats eyes, a blend of dark grey, deep blacks and even a small burgundy note, paired with a rich turquoise truestone spacer make up the classic octagonal wa handle on this blade.

Another stunning work of function art from the forge of Honyaki Master Jonas Johnsson.

Product Specification

Blade Type: Gyuto

Edge Length: 230mm

Spine Heel: 2.98mm

Spine Mid: 1.7mm

Spine Tip (20mm before): 1.1mm

Blade Height: 54.75mm

Weight:

Cutting Edge Steel: 26C3

Stainless: No

HRC: 64+

Blade Construction: Honyaki

Blade Finish: Matte Polish

Grind: Convex

Handle Construction: Hidden Tang

Handle Materials: Black Ash and Turquoise

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.