made by karyś X Oblivion Blades Gyuto 230mm OB 80crv2 Textured Go Mai

$841.00

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Part of a collection produced in collaboration with Oblivion Blades and a handful of Europe’s finest bladesmiths. This 230mm Gyuto was crafted by Karol Karyś using a piece of Go Mai steel, which we commissioned from Jezz Heywood of Oblivion Blades. The resulting knife is an incredible piece of work from two of the worlds most adventurous artisan knife makers.

Karol Karyś, known for his brutalist architecture inspired knives, has out done himself with this one. Certainly, an allrounder rather than a workhorse or laser. The geometry features subtle convexing and a nice thin and sharp edge, while the edge profile consists of decent flat, about 30% of the blade, which then eases into a nice curve towards the k-tip. A stable, rigid blade the knife features a small amount of distal taper for added versatility. This 240mm gyuto is going to be comfortable working its way through tough produce like root vegetables as well as more delicate herbs, tomatoes, and fruits.

The signature, brutalist elements like Karol’s pitted texture are present on the face of the blade at the spine, on the copper bolster and the butt of the ergonomic, facetted handle. Satin finished black paper micarta and copper pair beautiful with the blacked 80crv2 and nickel Go Mai steel from Oblivion blades.

A very unique and classy piece of work and a beautiful addition in an kitchen knife collection.


Product Specification

Blade Type: Gyuto

Edge Length: 230mm

Spine Heel: 3.8mm

Spine Mid: 3.2mm

Spine Tip (20mm before): 1.26mm

Blade Height: 60.3mm

Weight: 247g

Cutting Edge Steel: 80CRV2

Stainless: No

HRC: 62

Blade Construction: 5 Layer (Go Mai)

Blade Finish: Textured

Grind: Convex

Handle Construction: Hidden Tang

Handle Materials: Micarta & Brass

Handedness: Ambidextrous

Saya Included: No

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. 

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.