Gyuto 220mm 26c3 "Spicy White" Honyaki

$606.00

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It arrived wrapped in a luxurious leather pouch. The knife inside is fitted with a felt saya. You feel like you are opening something special, the blade inside does not disappoint.

A superior level of care and attention to detail has been taken on every element of this knife. The blade is forged in 26c3 "Spicy White" a very high purity carbon steel with superior corrosion resistance. The profile features a substantial flat section that gradually curves up towards the tip. Hand sanded satin finish, comfortable finger rest on the choil and smooth rounded edges on the spine and choil. A honyaki blade, the hamon is a beautiful wavy line extending out of the choil almost to the tip of the blade

A Shir knives handle is always something unique and special and the octagonal wa handle on this blade features an extreme tapering from the butt to the ebony ferrule. Constructed out of stabilised birch burl with amethyst gemstone and silver spacers, the handle feels amazing and balances the blade perfectly.

Overall an amazing piece of functional art and a delight to work with.

Product Specification

Blade Type: Gyuto

Edge Length: 220mm

Spine Heel: 3mm

Spine Mid: 2.8mm

Spine Tip (20mm before): 1.65mm

Blade Height: 60mm

Weight:

Cutting Edge Steel: 26C3

Stainless: No

HRC: 64

Blade Construction: Honyaki

Blade Finish: Matte Polish

Grind: Convex

Handle Construction: Hidden Tang

Handle Materials: Stabilised Birch Burl, Amethyst, Stainless Steel and Ebony

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.