Gyuto 215mm Low Layer Damascus Aogami Super & W1


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Jerarmie Heywood aka Jezz of Oblivion Blades produces some of the most unique kitchen tools on the face of the planet. One part precision kitchen cutting tool, one part handcrafted zombie killer. These knives are 100% unique and handcrafted from the ground up and include materials like the OB black resin composite and steels that are exclusive to Jezz's knives and mostly produced in-house.

A super hard 65HRC Damascus made up of Aogami Super and White #1 steel forms the blade on this piece. Hard, tough and with great edge resistance you are unlikely to come across a better performing Damascus.

An experienced professional chef, Jezz knows what makes up a great cutting tool. A classic gyuto profile on this one, a kitchen allrounder with a lovely thin convex bevel and razor-sharp edge.

The light weight tapered black resin composite handle balances the blade perfectly and feels very comfortable in the hand. A unique touch of texture around the neck, an exposed pine dowel and a copper and nickel fastening nut give the handle some subtle accents that complete the contemporary design nicely.

Unique high-performance steel, incredible cutting performance, a distinctive, comfortable grip and an absolutely singular overall design that is completely unparalleled and exceptionally cool.

Product Specification

Blade Type: Gyuto

Edge Length: 215mm

Spine Heel: 3mm

Spine Mid: 2.9mm

Spine Tip (20mm before): 1.5mm

Blade Height: 61.5mm

Weight: 271g

Cutting Edge Steel: Damascus

Stainless: No

HRC: 65

Blade Construction: Damascus

Blade Finish: Brute de Forge and Acid Etched (Forced Patina)

Grind: Convex

Handle Construction: Hidden Tang

Handle Materials: OB Composite, Copper, Pine & Nickel

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.