K-Tip Gyuto 230mm GoMai Aogami Super Core


Another piece from Downunder, this time from Jezz Heywood of Oblivion Blades. Its all about the GoMai at the moment, forged in premium Aogami Super and clad in quarry iron and nickel. The blade is fitted with an OB Composite and Tasmanian oak handle and comes with a custom leather "Laminated" sheath.

Some additional forge work around the choil has resulted in a comfortable and uniquely ergonomic hand-feel. Nicely balanced and beautifully sharp this K-Tip Gyuto is not only something special to behold, but also a high performer on the cutting board.

Product Specification

Blade Type: Gyuto

Edge Length: 230mm

Spine Heel: 4.38mm

Spine Mid: 2.85mm

Spine Tip (20mm before): 1.6mm

Blade Height: 51.45mm

Weight: 288g

Cutting Edge Steel: Aogami Super

Stainless: No

HRC: 64

Blade Construction: 5 Layer (Go Mai)

Blade Finish: Acid Etched (Forced Patina) and Brute de Forge

Grind: Convex

Handle Construction: Hidden Tang

Handle Materials: OB Composite, Tasmanian Oak, Mystery Metal Finial

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.