Gyuto 240mm SanMai "Spicy White"
In house forged SanMai steel, mild steel over a 26C3 "Spicy White" core. Karol Karyś continues to impress, constantly improving his skills at the forge and developing new and unique brutalist inspired textures. Very few artisan blacksmiths have develop such an iconic style as Karol has.
The blade features a refined profile that comfortably passes through tough produce like root vegetables, while also working very well as a slicer for more delicate produce. Balanced perfectly on the makers mark, with a satisfying weight that give the knife an agile, nimble feel about it.
The iconic made by karyś handle on this knife is shaped from a piece of ancient oak and paired with a signature textured brass bolster.
Blade Type: Gyuto
Edge Length: 240mm
Spine Heel: 3.9mm
Spine Mid: 2.57mm
Spine Tip (20mm before): 1.18mm
Blade Height: 54.63mm
Cutting Edge Steel: 26C3
Blade Construction: 3 Layer (San Mai)
Blade Finish: Acid Etched (Forced Patina), Brute de Forge, and Textured
Handle Construction: Hidden Tang
Handle Materials: Bog Oak, Brass
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.