Gyuto 220mm Vtoku2 Mokume Copper, Brass & Stainless

$2,397.00

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The Vtoku2 core is clad in a stunning mokume copper, brass, and stainless-steel cladding, which is becoming a popular choice for James Oatley and it’s easy to see why. He treats it with a beautiful array of textures and finishes that provide contrast and highlight the subtle details in the steel.

Performance wise, this is James’s classic Gyuto profile. At the edge the profile is relatively flat, and the handle is angled upwards giving the knife a lovely ergonomic feel that is perfect for a push cut action. The unique santoku tipped profile has just enough point for pushing in on onions and other produce while setting up for a dice and gives the knife a fantastic stable feeling on the board. A razor-sharp edge and S grind geometry means this blade simply glides through produce effortlessly.

The handle is made of a beautiful purple dyed maple and fitted with a copper bolster it’s a stunning combination. The way James finishes the mokume clad vtoku2 steel is reminiscent of a still ocean at sunset. Orange and yellow hues reflecting off the ripples in the water gradually drifting to black. A unique and beautiful piece of performance kitchenware.

Product Specification

Blade Type: Gyuto

Edge Length: 220mm

Spine Heel: 3.18mm

Spine Mid: 2.38mm

Spine Tip (20mm before): 1.2mm

Blade Height: 61mm

Weight: 2.49g

Cutting Edge Steel: Vtoku2

Stainless: No

HRC: 63

Blade Construction: 5 Layer (Go Mai)

Blade Finish: Textured and Acid Etched (Forced Patina)

Grind: S

Handle Construction: Hidden Tang

Handle Materials: Maple, Copper

Handedness: Ambidextrous

Saya Included: Yes

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.