Gyuto 190mm Mono Steel 1.2419.05

$571.00

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Performance comes first here. The blade geometry and profile are aggressive. Extremely thin behind the edge and although the spine is quite thick above the heel (3.15mm) the blade is also quite tall at this point (59mm), which results in an even edge thickness throughout, and its razor! The profile tapers down from the substantial 59mm blade height at the heel to a thin, needle like tip making for a very versatile knife.

Hand-forged in 1.2419.05 tungsten carbon steel, a tough and durable option with increased wear resistance (ie. stays sharp longer) while maintaining all the characteristics carbon steel is known for (thin, toothy edge, high hardness, beautiful patina). At 63HRC the blade takes on an amazingly sharp edge and is set at 20/20 out of the box, be careful!

Oliver has created a trademark design that is uniquely his and features on all of his knives. Its a versatile design and Oliver keeps it interesting by integrating different materials into his handles and varying the texture on the blade face.

The handle is a beautiful, faceted design, with natural straight lines and curves. It feels ergonomic and comfortable and has a lovely glassy matte finish, which feels and looks amazing! This handle is shaped in a piece of canvas micarta, which has a unique grain pattern to it and is extremely durable.

Oliver's knives are thoughtfully designed, featuring beautiful looks, rich and tasteful materials, and a performance first mentality. We have loved using his knives in the Modern Cooking kitchen and whole heartedly believe you will too.

Product Specification

Blade Type: Gyuto

Edge Length: 194mm

Spine Heel: 3.15mm

Spine Mid: 2mm

Spine Tip (20mm before): 1.29mm

Blade Height: 59mm

Weight: 168g

Cutting Edge Steel: 1.2419.05

Stainless: No

HRC: 63

Blade Construction: Mono Steel

Blade Finish: Textured

Grind: Convex

Handle Construction: Hidden Tang

Handle Materials: Canvas Micarta, V2A Stainless Steel

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. 

Tips on sharpening you knives

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.