Isasmedjan X Naohito Myojin Gyuto 235mm Integral Damasteel

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End date: 02-11-2024 - 06:30:00 PM
Winning bid: $2,013.25 (10 bids)
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S******* R****** $2,013.25 02-11-2024 - 06:29:51 PM
S**** W* $1,988.15 02-11-2024 - 06:25:14 PM
M**** H*** $1,963.15 02-11-2024 - 03:34:57 PM
L***** T***** $1,935.00 02-10-2024 - 09:11:37 PM
P**** S***** $1,908.79 02-09-2024 - 10:49:38 PM
S******* R****** $1,869.00 02-09-2024 - 09:09:30 PM
S**** W* $1,843.67 02-09-2024 - 06:56:10 PM
P**** S***** $1,818.67 02-09-2024 - 06:47:30 PM
G*** S****** $1,682.27 02-09-2024 - 06:38:43 PM
J***** J******** $1,636.81 02-09-2024 - 06:30:18 PM
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A first in many ways. This Gyuto 235mm is the only kitchen knife, to our knowledge, to be forged and ground by a Euro/Japanese artisanal collaboration. It may also be the first Damasteel Gyuto to be worked on by a Japanese artisan. Finally, it's a very rare forged integral ground in Japan. For these reasons it’s an extremely unique piece.

The blade was originally forged in Sweden by Jonas Johnsson and was then shipped to Japan and ground by the skilful knife sharpener Naohito Myojin. Finished in Sweden by Jonas who completed the handle and saya. The knife has since exhibited in the Damasteel chef invitational and was photographed by renowned photographer Jim Cooper.

The knife is forged in Damasteel DS93x Dense twist stainless steel⁠, it features a very thin convex bevel and gently tapered geometry. The knife is not only beautiful, but it will perform seriously well.

Accented with Redwood lace burl, copper⁠ and black G10. The handle is shaped in Jonas's classic Rokkaku Hanmaru style with copper and G10 elements set between the stunning burl handle and incredible forged bolster. The blade is beautifully polished and features a lovely deep etch, giving the stainless Damascus a beautiful topographical texture to it.

Redwood lace burl used for the Saya and handle features a striking figure full red and brown hues and the Saya is fastened with copper pins. Overall, this is a high point for us as it represents the first of what we hope will be many unique collaborative pieces between our incumbent “Collectors Selection” artisans and new talent from Japan. It’s an honour to be able to bring you this exceptional work from two of the world’s finest artisans.

Producing pieces like this represents a unique set of challenges, but the results are equally exceptional and beautiful. A special thank you to both Naohito Myojin and Jonas Johnsson for making this possible and trusting us to represent them.

Product Specification

Blade Type: Gyuto

Edge Length: 235mm

Spine Heel: 3.6mm

Spine Mid: 2.25mm

Spine Tip (20mm before): 1.36mm

Blade Height: 56.97mm

Weight: 228g

Cutting Edge Steel: Damsteel

Stainless: Yes

HRC: 64

Blade Construction: Mono Steel

Blade Finish: Acid Etched (Forced Patina) and Satin Polish

Grind: Convex

Handle Construction: Hidden Tang, Integral

Handle Materials: Redwood Lace Burl, Copper⁠, G10

Handedness: Ambidextrous

Saya Included: Yes

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.

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