Gyuto 230mm Integral "Duir" Celtic Ogham "S" Grind
An heirloom piece from Irish bladesmith Lew Griffin featuring locally sourced, ancient bog oak, Celtic Ogham engravings and a beautiful museum-fit, forged integral handle. The knife also features signature Lew Griffin features like his performance focused "S" grind and facetted western grip.
The profile is a relatively classic santoku tip Gyuto with a nice flat and subtle curve. It's a smooth operator on the board. The geometry is really where this knife shines. A subtly tapered, yet relatively thick and stiff spine gives the knife a confident install stability, while the "S" grind and super thin edge results in a lovely, smooth cutting feel.
The integral handle gives the knife a very ergonomic pinch point and looks amazing with the stabilised ancient bog oak. Varied textures between the brute de forge, satin, hand sanded elements and lovely natural timber make for a beautiful knife that will certainly satisfy for many years to come.
Blade Type: Gyuto
Edge Length: 230mm
Spine Heel: 3.92mm
Spine Mid: 2.91mm
Spine Tip (20mm before): 1.73mm
Blade Height: 56mm
Cutting Edge Steel: 52100
Blade Construction: Mono Steel
Blade Finish: Brute de Forge
Handle Construction: Full Tang
Handle Materials: Ancient Bog Oak
Saya Included: No
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.