Carbon Gyuto

$355.00

A high-performance favorite amongst culinary professionals and kitchen knife enthusiast. The Carbon Gyuto is simple yet elegant with a combination of Nashiji texture at the spine and satin polished bevels.

A balanced, forge tapered blade that is satisfyingly thick above the heel, yet ultra-thin at the tip and with a decent blade height, we think this is just about the perfect Gyuto profile.

Convex geometry and super thin behind the edge, this blade is a dream to work with. The 1.2419 German tool steel gives an almost perfect Gyuto, a super tough edge that is both razor sharp and durable.

The Carbon Gyuto is finished with the classic Rokkaku Hanmaru Birch and Bevel handle. Ebonised oak, stacked birchbark and brass combine to produce an undeniably classy handle. The complete package is everything you need in a kitchen knife and nothing you don’t. Whether you are looking for a dependable companion for those long shifts in the commercial kitchen or a stylish high-performance cutter for at home this is it.

Product Specification

Blade Type: Gyuto

Edge Length: 230mm | 250mm

Spine Heel: 4mm | 4mm

Spine Mid: 2.2mm | 2.2mm

Spine Tip (20mm before): 1mm | 1mm

Blade Height: 53mm | 56mm

Weight: 200g | 210g

Cutting Edge Steel: 1.2419

Stainless: No

HRC: 65

Blade Construction: Mono Steel

Blade Finish: Textured and Satin Polish

Grind: Convex

Handle Construction: Hidden Tang

Handle Materials: Oak, Birchbark, Brass

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.