Gyuto 220mm C100S "Denty"
Known for producing vibrant and sophisticated knives with technically challenging layered steels, Martin Huber has kept it simple on this one. A subtle yet beautiful hammered “Denty” texture on a mono steel blade paired with a simple, yet classy Curly Ash and Ancient Oak handle.
Forged from C100S steel and hardened to around 62HRC, the blade is thin and tall with a lovely thin edge and convex bevel. Above the heel the spine is just 2.4mm and tapers down to approximately 1.3mm as it hits the grind. A very clean Gyuto profile with hybrid Santoku-k-tip.
The handle is Martin’s classic tapered Rokkaku Hanmaru screw fastened design and features very clean lines and perfect fit and finish. Balanced beautifully and very comfortable in the hand the knife a subtle piece of work that highlights Martin’s skill as a craftsman and bladesmith.
Blade Type: Gyuto
Edge Length: 220mm
Spine Heel: 2.4mm
Spine Mid: 2mm
Spine Tip (20mm before): 1.3mm
Blade Height: 57.5mm
Cutting Edge Steel: C100S
Blade Construction: Mono Steel
Blade Finish: Brute de Forge and Textured
Handle Construction: Hidden Tang
Handle Materials: Curly Ash and 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.