Gyuto 215mm San Mai Wrought Iron Clad Apex Ultra
Tobias Hangler produced this beautiful full tang Gyuto from the same wrought iron clad apex ultra steel that he produced for Birch & Bevel. The wrought iron, full of inclusions, has a beautiful natural, rustic look to it.
Paired with Tobias's signature faceted full tang handle in IPE, the wood features beautiful rings and is combined with classy brass pins.
Tobias is an absolute master of his craft. Known for his innovations in heat treatment and forging techniques. The blade features a very precise and sharp edge, convex ground bevels and faultless fit and finish. This is a lovely piece of work and will surely make for a satisfying home or professional cutter.
Product Specification
Blade Type: Gyuto
Edge Length: 215mm
Spine Heel: 3.04mm
Spine Mid: 2.9mm
Spine Tip (20mm before): 1.9mm
Blade Height: 53.52mm
Weight: 259g
Cutting Edge Steel: Apex Ultra
Stainless: No
HRC: 66
Blade Construction: 3 Layer (San Mai)
Blade Finish: Acid Etched (Forced Patina)
Grind: Convex
Handle Construction: Full Tang
Handle Materials: IPE, Brass
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.
