Gyuto 230mm C130 Suminagashi Clad


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A suminagashi clad C130 blade from Simon Maillet. With unpretentious, rustic looks, and premium fit and finish Simon remains focused on the beauty that lays within.

A premium C130 steel core, ground on water wheel for a consistent, easily maintainable flat primary bevel. Super thin behind the edge, the knife cuts beautifully. A classic santoku tipped gyuto profile with an edge geometry that feels great on the board. A subtle distal taper giving the blade versatility and lovely balanced feel.

An ancient oak and G10 handle in Simon’s bespoke octagonal form with oversized ferule. It’s a very comfortable shape and a joy to have in the hand.

Overall, a beautifully well-made knife designed to bring a life time of easily maintainable joy.


Product Specification

Blade Type: Gyuto

Edge Length: 230mm

Spine Heel: 3.3mm

Spine Mid: 2.37mm

Spine Tip (20mm before): 1.5mm

Blade Height: 54.5mm

Weight: 192g

Cutting Edge Steel: C130

Stainless: No

HRC: 64

Blade Construction: 3 Layer (San Mai)

Blade Finish: Kurouchi and Acid Etched (Forced Patina)

Grind: Flat

Handle Construction: Hidden Tang

Handle Materials: Ancient Bog Oak & G10

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.