Classic Wrought Gyuto


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Apex Ultra high carbon steel clad in beautiful wrought iron. There is a rustic beauty to a wrought iron clad blade. The natural texture of the wrought iron has a streaky grain like pattern to it similar to a beautiful piece of wood. Polished smooth and etched in acid to reveal the beautiful black inclusions and the natural variation inherent in the iron.

A perfectly balanced, forge tapered blade that is satisfyingly thick above the heel, yet ultra-thin at the tip. Walkschliff geometry and super thin behind the edge, this blade is a dream to work with. The Apex Ultra steel gives this stunning kitchen knife, a super tough edge that is both razor sharp and incredibly durable.

We think this is just about the perfect Gyuto.

A classic Rokkaku Hanmaru Birch and Bevel handle with ebonised oak, stacked birchbark and brass combine with the beautiful wrought iron clad blade to produce an undeniably classy kitchen knife.

Product Specification

Blade Type: Gyuto

Edge Length: 230mm | 250mm

Spine Heel: 3.5mm | 3.5mm

Spine Mid: 1.9mm | 1.9mm

Spine Tip (20mm before): 1.1mm | 1.1mm

Blade Height: 53mm | 57mm

Weight: 185g | 205g

Cutting Edge Steel: Apex Ultra

Stainless: No

HRC: 66

Blade Construction: 3 Layer (San Mai)

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

Grind: Walkschliff

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.