Gyuto 190mm Apex Ultra Black Palmira
A beautifully simple mono steel Gyuto with a 190mm blade forged in none other than Apex Ultra. The steel that Tobias has developed in partnership with Bladesmith Marco Guldimann and metallurgist Larrin Thomas.
A full tang blade forged to HRC 67, this is one of the hardest and toughest knives to come through our doors. Ok, ok, its hard and that means its sharp, but won’t it be tough to sharpen? Well in our experience, not really. We didn’t find it any harder to sharpen than 1.2519 or R2. So, reasonable to maintain, but razor sharp and durable.
The profile is a point Gyuto profile, very easy going on the cutting board and at 190mm this is a nimble, surgical feeling blade that easily makes its way through delicate detail work and more robust cutting tasks with ease.
The handle features beautiful fit and finish with a lovely facetted sharp that sits beautifully in the hand. The handle is made from black Palmira a stunning and unique figure in dark black and brown hues. Every edge on the blade is nicely rounded and the knife feel perfect balanced with the satisfying weight you would expect from a full tang knife like this.
Tobias has done a very nice job on this full tang Gyuto and we are sure it will make someone very happy.
Blade Type: Gyuto
Edge Length: 190mm
Spine Heel: 2.6mm
Spine Mid: 2.5mm
Spine Tip (20mm before): 1.3mm
Blade Height: 51.42mm
Cutting Edge Steel: Apex Ultra
Blade Construction: Mono Steel
Blade Finish: Brute de Forge and Matte Polish
Handle Construction: Full Tang
Handle Materials: Black Palmira, Stainless Pins
Saya Included: No
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.