Gyuto 240mm Iron Clad Kurouchi Kasumi

$536.00

An iron clad Shirogami #2 blade from Simon Maillet. finished with a unique polished black kurouchi and kasumi that provides a classy array of textures. Subtle and subdued beauty.

Premium fit and finish remains the focus with a beauty that is more than just skin deep.

A pure steel with amazing edge qualities, the shirogami #2 steel blade is ground on a water wheel for a consistent, easily maintainable flat primary bevel. Super thin behind the edge, the knife cuts beautifully. A classic santoku tipped gyuto profile with an fine edge geometry that moves comfortable through produce without wedging or bruising. A subtle distal taper giving the blade versatility and lovely balanced feel.

An ancient oak and G10 handle in Simon’s bespoke octagonal form with oversized ferule. It’s a very comfortable shape and a joy to have in the hand.

A beautifully well made knife and an amazing value with the custom made included saya made in Tulip wood, and black walnut. 

Product Specification

Blade Type: Gyuto

Edge Length: 240mm

Spine Heel: 3.59mm

Spine Mid: 2.49mm

Spine Tip (20mm before): 1.18mm

Blade Height: 51.3mm

Weight: 222g

Cutting Edge Steel: Shirogami #2

Stainless: No

HRC: 64+

Blade Construction: 3 Layer (San Mai)

Blade Finish: Kurouchi and Kasumi

Grind: Flat

Handle Construction: Hidden Tang

Handle Materials: Ancient Bog Oak & G10

Handedness: Ambidextrous

Saya Included: Yes

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.