Gyuto 252mm Wrought Iron Clad 135Cr3 San Mai KU
Yanick Puig is one Europe’s most exceptional artisan blade smiths. His work is not only sort after by collectors, but other knife makers will often also enquire about his work. A perfectionist with an unyielding passion for his work.
Yanick keeps it simple, but in that simplicity, you find perfection. Each knife features a classic Japanese inspired design. Trademark features like beautiful stone polish, dark and smooth kurouchi, and tasteful handle material selection make his style instantly classic.
His geometry is precision, performance focused and for those who know knives almost unbelievable. Characterised by outstanding clean and consistent fit and finish, and incredible cutting performance. Hold one of his knives in your hands and you know it’s something special.
This 252mm Gyuto features a 135Cr3 core clad in wrought iron and finished with the afore mentioned kurouchi and an incredibly beautiful hazy Kasumi edge band. The classic octagonal handle is shaped from a beautiful, rich, and dark Ziricote with an imitation ivory spacer.
No doubts here, this is an absolute masterpiece.
Product Specification
Blade Type: Gyuto
Edge Length: 252mm
Spine Heel: 5.06mm
Spine Mid: 2.11mm
Spine Tip (20mm before): 1.16mm
Blade Height: 60.85mm
Weight: 225g
Cutting Edge Steel: 135Cr3
Stainless: No
HRC: 64+
Blade Construction: 3 Layer (San Mai)
Blade Finish: Kasumi and Kurouchi
Grind: Flat
Handle Construction: Hidden Tang
Handle Materials: Ziricote, Imitation Ivory
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.
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.
