Gyuto 240mm SG2 Damascus
Suminagashi Damascus clad R2 core, hardened to 64HRC. Yoshimi Kato has produced something very special with this range. Super thin for this type of forged construction, the blade is less than 2mm thin above the heel and tapers down to a laser 1.2mm before hit the needle like tip.
The Suminagashi cladding is a stunning pattern reminiscent of a rough ocean swell ending is a shark tooth like, cladding line before the edge. At less than 2mm thin at the spine you can imagine how thin the edge on this laser razor is.
The black etched Damascus looks awesome with the ebony and white buffalo horn handle. Overall an amazing piece of work from one of Echizen’s most famous master blacksmiths.
Blade Type: Gyuto
Edge Length: 240mm
Spine Heel: 1.97mm
Spine Mid: 1.87mm
Spine Tip (20mm before): 1.2mm
Blade Height: 49.9mm
Cutting Edge Steel: R2 / SG2
Blade Construction: 3 Layer (San Mai)
Blade Finish: Acid Etched (Forced Patina)
Handle Construction: Hidden Tang
Handle Materials: Ebony, White Baffalo Horn
Saya Included: No
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.