Gyuto 210mm Graphite Series Spicy White
The Graphite series knives from Polish metal artist and bladesmith Leszek Sikoń feature some very unique style, superior fit and finish, and high performance geometry. Each knife in the series features 26c3 aka Spicy White at the core with a nickel layer and another layer of 26c3 over that to complete the San Mai construction. A pitch-black forced patina provide contrast for nickel layer and gives the knives a very intense look.
The series features a very unique integral bolster with a chipped “Graphite” look that also gives the knives a comfortable, ergonomic grip. Rich dark cross-cut Ziricote extends from the bolster with its unique figure. The beautiful dark wood completes the look.
A very rocky profile, similar to the Petty from this same series. The Gyuto features a very small flat at the heel before entering a gradual curve towards the tip. Perfect for push and rock chopping. An aggressive distal tapper and a super thin and sharp edge complete what is a very enjoyable knife to work with.
Blade Type: Gyuto
Core Steel: 26c3
Blade Finish: San Mai
Spine Heel: 3mm
Spine Mid: 2.3mm
Spine Tip (20mm before): 1.4mm
Blade Height: 59mm
Tang Type: Hidden
Handle Type: Octagonal Integral
Handle Material: Cross-Cut Ziricote
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.