Gyuto 250mm Wrought Iron Clad Apex Ultra - Kogatana Saya
This is such a unique and iconic design from Joel Black. The addition of the Kogatana makes this a very practical all in one package. The Kogatana is a great little knife for small detail tasks and forged in the same wrought iron clad Apex Ultra steel it’s not just a fancy bonus, it’s a practical and very sharp complimentary utility knife.
The Gyuto is substantially thick at the pinch point 4mm+, but it very quickly thins out to about 2mm and eventually tapers to just over 1mm before hitting a very fine needle like tip. Balanced perfectly with a comfortable blade hight around 50mm, nice thin bevels and hair-splitting sharp edge.
The finish on the blade is very beautiful. Wave like wrought iron with an almost Damascus layered pattern to it, treated with a hazy Kasumi on the bevels and reflective satin polish on the core Apex Ultra Steel. Above the bevels Joel has given the blade a contrast rich, mottled kurouchi finish.
It’s stunning blade and it will perform beautifully.
The saya and handle are made of bog oak with a simple silky smooth waxy finish. Subtle and classy with a touch of orange contrast twine on the Kogatana. Beautiful fit and finish all around, a very cool and iconic design that is practical and striking.
Blade Type: Gyuto
Edge Length: 250mm
Spine Heel: 4.33mm
Spine Mid: 2.25mm
Spine Tip (20mm before): 1.41mm
Blade Height: 50mm
Cutting Edge Steel: Apex Ultra
Blade Construction: 3 Layer (San Mai)
Blade Finish: Kasumi, Kurouchi, and Satin Polish
Handle Construction: Hidden Tang
Handle Materials: Bog Oak
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.
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.