Super special Gyuto / Chef's knife Stainless clad, Apex ultre core. Go-May
Super special Gyuto / Chef's knife Stainless clad, Apex ultre core. Go-May
The Gyuto is a Japanese style chef's knife with a curve towards the tip of the blade that smoothly rocks back and forth and has an extended tip for quick chopping . "Gyuto” literally means “beef sword” but the versatility of the design allows it to be used to cut meat, fish, and vegetables with excellent adaptability to any cutting task in the kitchen.
The material used for this blade was laminated in-house, a hardenable stainless steel, pure nickel and the exotic Apex Ultra steel for the core. The combination of all the materials makes a very thin and light but super stiff blade that will keep its shape and edge.
A little bit about the all new Apex Ultra Steel, it’s a high carbon, tungsten and vanadium steel. heat treated at 67HRC which very high hardness. The addition of vanadium increases the wear resistance of the cutting edge by quite a bit in comparison with the super blue Japanese steel.
The handel timber is a 5000 years old Irish Bog Oak, cut cross the grain and stabilised with curing resin for extra durability.
Blade length 225mm, distal taper 4mm above the hill to 2mm one inch before the tip.
Blade hight at the hill 62mm
Handle: soloist stainless bolster, 8000y Bog Oak
***This listing is for the knife in the photos, you get what you see. Please allow for a couple of days for me to pack and post your new knife.
Happy shopping
CARE & WARRANTY
My knives are made from some of the finest high carbon steel the industry has to offer. I tend to use Super Blue and White Japanese steel, along with 01 Tool steel.
High carbon steel lends itself to traditional bladesmithing from forging to heat treating for centuries. It allows the smith to achieve perfection without modern interference. High carbon steel blades are easy to sharpen and retain their edge for longer. In return, they require proper care if they’re going to remain rust free. They develop a beautiful patina over time, and become a truly unique treasured blade.
If you take care of your blade, it will take care of you.
For my handles, I use locally sourced hardwoods such as oak, walnut and silver birch. I’m beginning to experiment with olivewood which I source from my motherland in Greece.
I stabilise all my handles using the best available resin to retain their looks, and extend their life.
CLEANING & CARING -
Hand wash with warm water and soap or wipe with clean cloth and then dry the blade and handle thoroughly. If the blade was left wet and rust has developed, use vinegar and a soft sponge to remove the stains. Once in a while or if you store your knife for extensive periods apply a food-safe oil, this will protect the blade but also help it to develop a beautiful uniform patina.
DO NOT put your knife in the dishwasher - it will be damaged
Use warm water and a soft cloth to clean your blade and handle, then immediately dry with a soft cloth. If left wet, rust can develop on the blade, and the handle may occasionally warp. If you see any small spots of rust, use a little vinegar and a soft sponge to remove the marks and then wash and dry.
Every month, apply a little food safe oil on the blade to protect the blade, and help develop a beautiful patina. You can also apply food safe oil if you plan on storing the knife for any extended period of time.
CUTTING SURFACES AND STORAGE -
Always cut on soft surfaces. Hard surfaces such as metal, glass and stone will blunt your knife or even create chips in the blade. The best way to store your knife is on a non-metal surfaced magnet rack, or in a sheath or wrap if placed in a drawer.
Avoid using your knife to cut through bone and other hard materials. I apply a thin grind to all my knives, and hard materials will damage this. You’re perfectly fine to chop hard vegetables though.
OUR PROMISE TO YOU (WARRANTY) -
I produce knives to the best of my ability. Even so, there may be rare occasions where a knife may experience a material failure or previously unnoticed manufacturing issue. Under these circumstances, I aim to fix where possible, or replace. Please contact me as soon as you notice anything you don’t feel is right.
I do not warranty misuse or abuse of the knives, but I would be happy to inspect and quote for a repair.