Gigantoku 240mm X 80mm Pyramids KU

$1,862.00

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The Gigantoku is a revelation. A combination of the classic cleaver and the Japanese santoku. When it comes to precision work the Chinese cleaver can be a deft tool in the right hands, but the addition of the santoku tip makes this kitchen weapon a far more approachable tool. The pointed tip is great for pushing in on onions and other produce for fine detailed work, but the tall blade with its relatively flat profile makes short work of shredding through large quantities of produce.

This Gigantoku features the Kamon Pyramids texture on the face in combination with a blacksmith finish and a satiny smooth belt finish on the bevels. The blade is precision ground and comes down to fractions of a millimetre at the edge and tip. Highly tapered, like all of Mr Kamon’s work this blade is an absolute delight to work with.

The removable handle features the Kamon western profile. Benjamin has chosen a unique bog oak burl and blackened titanium for this piece. It has been textured using bead blasting. The overall piece looks and feels amazing.

Product Specification

Blade Type: Cleaver

Edge Length: 240mm

Spine Heel: 5.68mm

Spine Mid: 2.45mm

Spine Tip (20mm before): 0.73mm

Blade Height: 80mm

Weight: 331g

Cutting Edge Steel: 1.2519

Stainless: No

HRC: 65

Blade Construction: Mono Steel

Blade Finish: Textured and Tempered

Grind: Convex

Handle Construction: Hidden Tang

Handle Materials: Ebony, Titanium

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.