Gyuto 240mm Honyaki 26c3 Full Tang Integral


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Isasmedjan Gyuto 240mm Honyaki with full tang, integral, Tasmanian Blackwood handle. a stunning piece forged in 26c3 carbon steel. Isasmedjan Honayki blades are simple and elegant with an absolute focus on traditional Japanese technique and premium fit and finish.

Blade smith Jonas Johnsson has a unique style that both emphasises the natural beauty of the materials, while also focussing on performance. The blade features a very classic Gyuto profile with a decent flat section. A nice thin, tapered spine and perfectly convexed blade making for a very high-performance cutter.

Nicely weighted and perfectly balanced, this is easily one of the nicest Honyaki knives we have come across. A little sad to have to sell it.

Product Specification

Blade Type: Gyuto

Edge Length: 240mm

Spine Heel: 2.98mm

Spine Mid: 1.85mm

Spine Tip (20mm before): 1.25mm

Blade Height: 55.75mm


Cutting Edge Steel: 26C3

Stainless: No

HRC: 64+

Blade Construction: Honyaki

Blade Finish: Matte Polish

Grind: Convex

Handle Construction: Full Tang

Handle Materials: Tasmanian Blackwood

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.