Gyuto 260mm Aogami Super Stainless Clad San Mai

$913.00

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A stunning piece of work from Jonas, forged in Aogami Super and clad in 1.4034 stainless steel. Aogami Super core, which is acid etched, and full of beautiful alloy banding. At the spine the knife features black kurouchi and deep forge mark followed by a beautiful reflective statin polish. The contrasting layers look absolutely superb!

The profile is a classic Gyuto style with a santoku tip. An edge profile that consists of a large flat section, slowly curving up towards the tip. Almost 4mm thick at the spine and aggressively tapered down to just above 1mm before hitting the paper-thin tip. It’s an incredible piece of geometry from Jonas and performs flawlessly on the board.

The stunning piece work on the blade extends back to a full tapered tang handle with dyed and stabilised redwood burl scales and stainless pins.

This was a wildcard blade from Jonas, we played no roll in its design, he simple wanted to do something stainless clad and we are absolutely blown away by the results.

Product Specification

Blade Type: Gyuto

Edge Length: 260mm

Spine Heel: 3.95mm

Spine Mid: 2.83mm

Spine Tip (20mm before): 1.2mm

Blade Height: 53mm

Weight: 2.79g

Cutting Edge Steel: Aogami Super

Stainless: No

HRC: 65

Blade Construction: 3 Layer (San Mai)

Blade Finish: Brute de Forge, Matte Polish, Acid Etched (Forced Patina), and Kurouchi

Grind: Convex

Handle Construction: Full Tang

Handle Materials: Dyed & Stabilised Redwood Burl with Stainless Pins

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. 

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.