Gyuto 250mm Wrought Iron Clad Kasumi San Mai
There is a rustic beauty to an Isasmedjan wrought iron clad blade and when paired with materials like Tasmanian blackwood, moose antler and mammoth ivory the result is stunning.
This 250mm Gyuto has a high carbon 1.2519 core, which has been hardened to 64-65 HRC. This thing is sharp, super sharp! The geometry is all about performance. An asymmetrical convex grind is pretty thin behind the edge (0.4mm) and the knife features an aggressive distal taper from around 4mm above the heel down to 1.2mm about an inch away from the tip.
The rough looking wrought iron cladding filled with black inclusions has been polished smooth and as it meets the core steel the satin Kasumi polish provides a beautiful contrast. On the right face of the blade, you can see the Isasmedjan paw print maker’s mark. On the left face of the blade, you will find hand engraved ruins spelling out the Isasmedjan name.
As mentioned above the handle features some beautiful and unique materials, including Tasmanian blackwood, moose antler and mammoth ivory. An octagonal wa shape, very comfortable and absolutely beautiful.
Product Specification
Blade Type: Gyuto
Edge Length: 250mm
Spine Heel: 4mm
Spine Mid: 1.85mm
Spine Tip (20mm before): 1.4mm
Blade Height: 54.5mm
Weight:
Cutting Edge Steel: 1.2519
Stainless: No
HRC: 64-65
Blade Construction: 3 Layer (San Mai)
Blade Finish: Matte Polish
Grind: Convex
Handle Construction: Hidden Tang
Handle Materials: Tasmanian Blackwood & Mooseantler with Mammoth Ivory spacer
Handedness: Ambidextrous
Saya Included: No
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.
