Gyuto 250mm Wrought Iron Clad 135Cr3 Kasumi
Featuring some of the best geometry and finishing work around, subtle, classy design and incredible fit and finish this 250mm Gyuto is just about as good as it gets. Milan is one of the best craftsmen around when it comes to finishing with whetstones and this blade features a combination of Kurouchi, and Nashiji texture above the bevel and a Kasumi polished on the bevels.
Fit and finish is reminiscent of another world class bladesmith, Yanick Puig. With beautifully curved edges at the spine and choil, a lovely fine taper and an incredibly thin edge this is a stunning piece of work and guaranteed to be a high-performance cutter.
The simple Buckthorn handle features a lovely hexagonal profile that sits comfortably in the hand and the stainless bolster is a subtle, yet elegant addition. Very comfortable in the hand, light weight and with a beautiful cutting action the board. This knife is sure to impress and bring joy in the kitchen for many years.
Blade Type: Gyuto
Edge Length: 250mm
Spine Heel: 4.30mm
Spine Mid: 1.99mm
Spine Tip (20mm before): 1.03mm
Blade Height: 56.95mm
Cutting Edge Steel: 135Cr3
Blade Construction: 3 Layer (San Mai)
Blade Finish: Kurouchi, Textured, and Kasumi
Handle Construction: Hidden Tang
Handle Materials: Buckthorn, Stainless Steel
Saya Included: Yes
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.