Gyuto 305mm 135Cr3 Iron Clad KU Kasumi


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Simon Maillet is an incredible craftsman, continually impressing us with the cutting performance of his knives and his meticulous focus on geometry and finish. For those who don’t know his work, Simon is one of a handful of craftsmen in Europe who have adopted a traditional Japanese or perhaps hybrid Japanese/European technique in their knife making production. Simon forges in his bevels with the hammer and then does final shaping and finishing on whetstones. The result is a knife that features very consistent and easy to maintain bevels.

This monster 305mm Gyuto is incredibly thin at the edge with an ever so slight convexity to the bevels. A beautifully forged distal taper migrates from 4.5mm down to nearly 1mm giving the blade a lovely stable feeling and added versatility. The unique pointed Gyuto profile, almost a hybrid with a sujihiki slicer, feels amazing on the board. This kitchen knife will work fantastically well when it comes to push cuts and fine slicing.

Fitted with Simon’s unique octagonal handle, with oversized ferule. The knife is balanced and very comfortable in the hand. A rustic black kurouchi finish with Kasumi edge band on the blade is paired with ancient oak and black buffalo horn on the handle. This is an edgy looking beast with an almost antique look about it. A beautiful paring of Japanese style and craft with cutting edge European geometry.  

Product Specification

Blade Type: Gyuto

Edge Length: 305mm

Spine Heel: 4.5mm

Spine Mid: 3mm

Spine Tip (20mm before): 1.25mm

Blade Height: 56.54mm

Weight: 253g

Cutting Edge Steel: 135Cr3

Stainless: No

HRC: 64

Blade Construction: 3 Layer (San Mai)

Blade Finish: Kasumi and Kurouchi

Grind: Convex

Handle Construction: Hidden Tang

Handle Materials: Bog Oak, Black Buffalo Horn

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.