Elias Ahlström
Gyuto 21 cm - stainless
Pickup currently unavailable at Kylvägen 8
Gyuto is the Japanese version of the Western chef's knife. It is used for all tasks in the kitchen, such as cutting meat, fish, poultry, and vegetables.
This Gyuto has a blade length of around +- 210 mm and a total length of around +- 350 mm with the handle. All these knives are handmade by us in our workshop, and variations in size and color may occur. We strive to make them as similar to each other as possible, but each knife is unique! The weight of the knife is around 150-160 grams. The height at the heel is approximately 52 mm.
The knife has a forged stainless steel blade, made from Swedish steel 14c28n from Sandvik. 14c28n is an excellent steel that holds its edge exceptionally well, becomes very sharp, and is easy to sharpen. The hardness of the steel is approximately 63 HRC.
The knife has an S-grind that provides fantastic food release and is very fine and thin behind the edge, making the knife cut easily and smoothly. The blade has a fine and sharp belt finish.
Even though the steel is stainless, make sure to wipe the knife after use and only wash by hand!
You can choose from three different handle materials: ancient bog oak, Swedish elm root, and locally harvested curly birch.
The manufacturer is: Elias Ahlström, knife smith at Steel by Lundbergs
Do you have any questions about the knife? Want more pictures? Don't hesitate to send us an email or DM via Facebook or Instagram.
Crafts from scratch
We manufacture our knives from the ground up in our forge, often with different types of steel and metals for specific appearance and properties. This process is called welling, where the materials are merged under high pressure. We usually use Swedish steel for its high quality and durability.
Razor blade edge
When the knife blade is infected, format and tempered, the grinding of the blade's grinding phases, which determines the geometry of the blade. Kitchen knives are ground thinner than hunting knives, which need stronger primary eggs. The grinding is performed by hand and is followed by final polish with stones, sandpaper and polishes. The blade is then sharpened by hand in Japanese bench stones for best sharpness.
F.A.Q
How do I take the best care of my knife?
Under our FAQ page you can read all about knife handling, grinding and maintenance, as well as orders and deliveries.