Gyuto 220mm Ku Mai

$1,271.00

Stainless steel, nickel, a 31-layer Damascus, more nickel and finally a 64+ HRC 1.2519 core make up what can only be described as a work blacksmith artistry. A Ku Mai K-Tip Gyuto from San Mai master Martin Huber.

The blade profile features a subtle distal taper at the spine that remains relatively thick up until it reaches the grind. It’s no work horse, but it does give the knife a nice stable feel about it. The super thin edge features a relatively flat profile with a nice amount of curve towards the tip. It’s an allrounder and comfortably makes its way through most tasks.

A high standard of fit and finish can be found on all Martin Huber knives, his hidden tang knives feature his screw fastened tapered Rokkaku Hanmaru handles, great balance and ergonomics and lovely satisfying weight. This blade has been paired with a Curly Acacia, Carbon and Ancient Oak handle, a subtle classy grip that really lets the beautiful Ku Mai steel sing.

If you have been looking for nice allrounder Gyuto for cruising through root vegetables and like, then this lovely piece from Martin will certainly do the trick.

 

Product Specification

Blade Type: Gyuto

Edge Length: 220mm

Spine Heel: 3.2mm

Spine Mid: 2.85mm

Spine Tip (20mm before): 2.1mm

Blade Height: 55mm

Weight: 215g

Cutting Edge Steel: 1.2519

Stainless:

HRC: 64+

Blade Construction:

Blade Finish:

Grind: Convex

Handle Construction: Hidden Tang

Handle Materials: Curly Acacia, Ancient Oak and Carbon

Handedness:

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.