Gyuto 210mm Shirogami #1 Damascus Clad
A seriously beautiful piece of work from Sakai master blacksmith Yoshikazu Tanaka. With a Shirogami #1 core and an elegant house forged Damascus cladding the blade looks amazing.
We managed to secure some absolutely beautiful Makassar Ebony, which we sent to Jonas Johnsson aka Isasmedjan who made the handles on for these knives.
The blade features a classic Japanese gyuto profile, it’s about 30% flat with gentle curve towards tip. The spine is relatively consistent with a 2mm+ average thickness. It feels stable on the board and has a satisfying weight about it. The edge, in shirogami #1, is delightfully sharp.
Jonas has done a beautiful job on the handles, the fit and finish is absolutely superb and the Makassar Ebony with ebony spacer has a simple elegance to it that truly allows the beauty of the wood to shine.
Product Specification
Blade Type: Gyuto
Edge Length: 210mm
Spine Heel: 3.53mm
Spine Mid: 2.75
Spine Tip (20mm before): 2.25
Blade Height: 51mm
Weight: 195g
Cutting Edge Steel: Shirogami #1
Stainless: No
HRC: 63+
Blade Construction: 3 Layer (San Mai)
Blade Finish: Acid Etched (Forced Patina) and Mirror Polish
Grind: Convex
Handle Construction: Hidden Tang
Handle Materials: Makassar Ebony, Ebony
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.
