Gyuto 240mm Wrought Iron Clad 1.2519 Warikomi Integral


When you first cast eyes on one Jonas Johnsson’s blade there is a sense of age about them, as if they have been preloved. Of course, the knives are new and without fault, but you get the impression they are from another age. Antique, yet new, rustic, yet perfect.

This blade has been forged Warikomi style, the result is similar to SanMai laminated steel, but arguable slightly more durable. Essentially, instead of forge welding a stack of steel in layers, the steel is split open into what some describe as a taco shape. The core steel, in this case 1.2519 tungsten alloyed German steel, is inserted into the taco, and forged closed. The benefits are like that found on Honyaki blades. A tough and hard cutting edge capable of becoming very sharp and a softer spine able to take a beating. Please don’t give your knives a beating ;) 

The profile is Jonas’s classic santoku tipped Gyuto with a relatively flat radius curve towards the tip. The santoku tip gives the knife rigidity, this is not a flexible blade. Stable, satisfyingly weighted, and well balanced. An aggressively tapered spine gives the knife versatility and the razor-sharp edge is thin, sharp and tough.

This blade is finished with a stunning and unique Kasumi polish, with a black forced patina edge band. A forged integral bolster and hidden tang western grip in Thuya burl complete the package. This is heirloom craftsmanship at its best. Stunning work by Jonas Johnsson.

Product Specification

Blade Type: Gyuto

Edge Length: 240mm

Spine Heel: 5.41mm

Spine Mid: 2.66mm

Spine Tip (20mm before): 1.06mm

Blade Height: 58.24mm

Weight: 281g

Cutting Edge Steel: 1.2519

Stainless: No

HRC: 66

Blade Construction: Warikomi

Blade Finish: Kasumi and Acid Etched (Forced Patina)

Grind: Convex

Handle Construction: Integral

Handle Materials: Thuya Burl

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.

Shipping & Returns


We process orders 5 days a week (Monday - Friday) and ship from our shop in Berlin, Germany. We ship with FedEx, UPS and Deutsche Post.

We are happy to offer free international shipping on a variety of orders depending on location and order value. You can check to see where things sit for you in our shipping policy.


Naturally, there are conditions, but if you need to return an item you are welcome to do so within 14 days of receiving your order. Please check our refunds policy for details