Gyuto 235mm SanMai KU 135Cr3 Kasumi Edge Band
Forged in 135Cr3 and clad in wrought iron this Gyuto 235mm is a signature style from Milan Gravier with a lovely combination of textures created through the forging and finishing process. Dark, rustic kurouchi meets the stunning hazy kasumi, hand polish at the edge. The finish, created using the finest naturally sourced Japanese whetstones is a stunning highlight on this beautiful Gyuto.
Completing the knife is a beautiful Arizona Ironwood oval shaped bolster with stainless steel bolster. With subtle and classic style and best in class performance this beautiful knife is guaranteed to elevate your culinary experiences and bring joy to your kitchen.
Product Specification
Blade Type: Gyuto
Edge Length: 235mm
Spine Heel: 4.99mm
Spine Mid: 2.86mm
Spine Tip (20mm before): 1.43mm
Blade Height: 59.47mm
Weight: 282g
Cutting Edge Steel: 135Cr3
Stainless: No
HRC: 64+
Blade Construction: 3 Layer (San Mai)
Blade Finish: Kurouchi and Kasumi
Grind: Convex
Handle Construction: Hidden Tang
Handle Materials: Arizona Ironwood, Stainless Steel
Handedness: Ambidextrous
Saya Included: Yes
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.
