Gyuto 210mm 1.2419.05 Tungsten Carbon & Stabilised Spalted Beech
A stunning piece from German artisan knife maker Oliver Märtens featuring a unique combination of polished brute de forge, hammered textures and a touch of blue-purple tempering around the ricasso, which serves to protect the steel where you pinch the blade and looks incredibly cool.
The blade is forged in Oliver’s go to premium tungsten-carbon steel, 1.2419.05. It’s a high-quality steel, tough, hard and with great edge retention. The blade profile features a super tall, 60mm, height and a perfectly offset handle to compensate and ensure comfort whether you are using the knife to quickly nock together dinner at home or working through a long shift in a professional kitchen. Otherwise, the profile is reasonably flat as you would expect from a more classic Gyuto with a very subtle curve for a little rock-ability. An allrounder at the spine with a very decent distal taper that ends in a needle like tip.
Oliver does amazing work where geometry is concerned and this Gyuto features a lovely wide convex bevel. The knife feels amazing on the cutting board and is simply a pleasure to work with. The blade height adds a lot of versatility making this such a fantastic kitchen king!
A classic Oliver Märtens bespoke facetted handle completes this knife and the combination of incredibly figured spalted beech along with subtle touches like the V2A stainless bolster, the tempering around the ricasso and texturing on the blade illustrate once again why Oliver is truly a master when it comes to design.
Blade Type: Gyuto
Edge Length: 210mm
Spine Heel: 3.2mm
Spine Mid: 2.15mm
Spine Tip (20mm before): 0.95mm
Blade Height: 60.74mm
Cutting Edge Steel: 1.2419.05
Blade Construction: Mono Steel
Blade Finish: Textured, Brute de Forge, and Matte Polish
Handle Construction: Hidden Tang
Handle Materials: Stabilised Spalted Beech, VA2 Stainless Steel
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.