Gyuto 240mm Iron Clad Kurouchi Kasumi
An iron clad Shirogami #2 blade from Simon Maillet. finished with a unique polished black kurouchi and kasumi that provides a classy array of textures. Subtle and subdued beauty.
Premium fit and finish remains the focus with a beauty that is more than just skin deep.
A pure steel with amazing edge qualities, the shirogami #2 steel blade is ground on a 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 fine edge geometry that moves comfortable through produce without wedging or bruising. 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.
A beautifully well made knife and an amazing value with the custom made included saya made in Tulip wood, and black walnut.
Blade Type: Gyuto
Edge Length: 240mm
Spine Heel: 3.59mm
Spine Mid: 2.49mm
Spine Tip (20mm before): 1.18mm
Blade Height: 51.3mm
Cutting Edge Steel: Shirogami #2
Blade Construction: 3 Layer (San Mai)
Blade Finish: Kurouchi and Kasumi
Handle Construction: Hidden Tang
Handle Materials: Ancient Bog Oak & G10
Saya Included: Yes
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.