Gyuto 230mm Honyaki 26C3
Jonas's Wa handle Honyaki are some of the best blades around and it seems that from blade to blade they get better and better. This features one of the nicest grinds we have come across, a perfect walkschliff! The Hamon is popping nicely and the stunning black ash and turquoise handle is certainly is a nice paring.
A classic Gyuto profile on this one with 51.9mm blade height and decent flat extending 30% of the blade length before extending into a nice curve towards the tip. As mentioned the knife is ground walkschliff and super thin behind the edge. Nicely tapered and light in the hand this is very classy kitchen allrounder.
To the handle and what a lovely piece of black ash, full of amazing eyes and dotted figure with a beautiful turquoise spacer. Overall, classy and elegant piece of work by Europes honyaki master!
Blade Type: Gyuto
Edge Length: 230mm
Spine Heel: 3.46mm
Spine Mid: 2.4mm
Spine Tip (20mm before): 1.33mm
Blade Height: 52mm
Cutting Edge Steel: 26C3
Blade Construction: Honyaki
Blade Finish: Mirror Polish
Handle Construction: Hidden Tang
Handle Materials: Black Ash & Turquoise
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.
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.