Gyuto 245mm Shirogami #1 Wrought Iron Clad Ku Kasumi


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Shirogami #1 clad in ancient wrought iron, finished with a rustic black kurouchi and a lovely hazy kasumi polish. Simon's forged geometry is very impressive, shallow flat ground bevels with the blade narrowing towards the spine for a improved cutting performance. 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 #1 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.

An ancient oak and black buffalo handle in Simon’s bespoke octagonal form with oversized ferule completes the knife. Unique, and ergonomic with subtle blade focused beauty.

If your in the market for a new Gyuto Simon's work provides quality and cutting performance way above its price point and some very cool looks as well.

Product Specification

Blade Type: Gyuto

Edge Length: 245mm

Spine Heel: 3.75mm

Spine Mid: 2.07mm

Spine Tip (20mm before): 1.05mm

Blade Height: 54mm

Weight: 188g

Cutting Edge Steel: Shirogami #1

Stainless: No

HRC: 64+

Blade Construction: 3 Layer (San Mai)

Blade Finish: Kurouchi and Kasumi

Grind: Flat

Handle Construction: Hidden Tang

Handle Materials: Ancient 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.