Gyuto 250mm & 150mm Wrought Iron Clad Kasumi San Mai Set
An isasmedjan Gyuto and Petty set, both blades feature Jonas Johnsson’s classic santoku tipped profile with aggressive distal tapering and beautifully thin convex edge geometry. Lovely weight and balance tie the package together, making for a set that is simply a pleasure to use.
The rough looking wrought iron cladding filled with black inclusions has been polished smooth and as it meets the core steel the satin Kasumi polish provides a beautiful contrast. The combination of textures across the wrought iron makes for a beautiful finish and in time the 1.2519 German tool steel will form a beautiful patina providing another contrasting element.
The handles, made from a combination of beautiful Tasmanian blackwood, moose antler and mammoth ivory, are the perfect pairing for this ultimate set from Jonas Johnsson.
Blade Type: Knife Set
Edge Length: 250mm & 150mm
Spine Heel: 3.95mm & 2.99mm
Spine Mid: 1.98mm & 1.55mm
Spine Tip (20mm before): 1.2mm & 1.15mm
Blade Height: 54mm & 39mm
Weight: 229g & 124g
Cutting Edge Steel: 1.2519
Blade Construction: 3 Layer (San Mai)
Blade Finish: Matte Polish
Handle Construction: Hidden Tang
Handle Materials: Tasmanian Blackwood, Mammoth Ivory & Moose Antler
Saya Included: Yes
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.