Markus Turesson
Gyuto 27 cm
$320.00
/
Shipping calculated at checkout.
Pickup available at Kylvägen 8
Usually ready in 5+ days
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 knife has a blade length of approximately +- 275 mm and a total length of approximately +- 420 mm with the handle. All these knives are handmade in our workshop, and variations in size and color may occur. We strive to make them as similar as possible, but each knife is unique!
The weight of the knife is approximately 220-230 grams.
Height at the heel is approximately 57 mm.
The knife features a laminated blade made from the classic Swedish steel Uddeholm 2140, also known as ARNE, and pure nickel. ARNE is a fine steel that retains its sharpness well, achieves a very keen edge, is extremely easy to sharpen, and holds a fine edge even at lower grits. The core steel hardness is approximately 61-62 HRC.
The knife has a light convex grind that greatly aids in food release and is pleasantly thin behind the edge, allowing effortless cutting. Bevels are formed using belt grinders and finished by hand before etching.
ARNE is a high-carbon steel and is not stainless, so be sure to dry it thoroughly after use.
You can choose from three different handle materials: ancient bog oak, Swedish elm root, and locally harvested masur birch.
Manufacturer: Markus Turesson
Do you have any questions about the knife? Would you like more pictures? Feel free 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.