Gyuto 250mm 1.2562 Kasumi San Mai "The Beast"


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This is an absolute beast of a blade, 250mm by 65mm. Workhorse, workhorse, workhorse! At the centre, a rock-solid core of 1.2562 carbon steel hardened to 64HRC. A beautiful steel with great edge retention, sharpen-ability, and a stunningly sharp and bighting edge.

The photos don’t really do it justice, Tomislav gives his knives one of the most comfortable and elegantly facetted handles around and although it may not look like it, the stepped integral handle is actually very comfortable to hold and a classy look on such a beast of a blade. On this blade it’s a beautiful, stabilised, walnut burl.

This monster has curves! The geometry and balance are perfect! It’s not easy to see, but the knife features a through tang, finishing at the end of the handle in a perfectly flushed steel end cap. A highly tapered spine makes for a versatile cutting action and the huge blade height means that although the spine is quite thick, the bevels are quite thin behind the edge.

The blade is finished in a contrasting cobination of forge finish and kasumi polish. An amazing piece from one of our favourite bladesmiths.

Product Specification

Blade Type: Gyuto

Edge Length: 250mm

Spine Heel: 4.8mm

Spine Mid: 3mm

Spine Tip (20mm before): 1.75mm

Blade Height: 65mm


Cutting Edge Steel: 1.2562

Stainless: No

HRC: 64

Blade Construction: 3 Layer (San Mai)

Blade Finish: Brute de Forge

Grind: Convex

Handle Construction: Hidden Tang

Handle Materials: Stabilised Walnut 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. 

Tips on sharpening you knives

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.