Gyuto 220mm Wrought Iron Clad 1.2419.05 Go Mai Kasumi Signature Series
Oliver Märtens has always been an extraordinary blade-smith when it comes to his industrial design, but with this pieces he is really hitting his stride. A wrought iron clad go mai construction with 1.2419.05 core, beautiful, satin kasumi polish and black forced patina core makes for an absolutely stunning composition on the blade. Paired with black G10 and stabilized walnut burl, this signature series piece is a true standard.
Oliver Märtens knives have never been lacking in performance. His blades consistently feature stunningly sharp edges, thin convex ground bevels, and aggressive distal tapering. However, this blade represents a new level in performance. Oliver has really refined the overall geometry, with and elegantly tapered yet super thin spine, walkschliff grind and a more refined edge profile and feels delightful on the board.
This is next level stuff from Oliver. We believe that the "Signature Series" will prove, in time, to be one of the most sort after kitchen knives available. Each piece a unique, high performance cutting tool featuring iconic design elements, unparalleled fit and finish and thoughtfully considered ergonomics.
Blade Type: Gyuto
Edge Length: 220mm
Spine Heel: 3.23mm
Spine Mid: 1.46mm
Spine Tip (20mm before): 1mm
Blade Height: 59mm
Cutting Edge Steel: 1.2419.05
Blade Construction: 5 Layer (Go Mai)
Blade Finish: Kasumi and Acid Etched (Forced Patina)
Handle Construction: Hidden Tang
Handle Materials: Stabalised Walnut Burl, Black G10
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.
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.