Blade length: 26 cm

Blade finish: Mirror polish

Steel: Sanmai with SC125 core

Hardness: 63 - 64 HRC

Total length : 39 cm

Weight: 200 grams

Handle: Forgend carbon fiber / shredded carbon fiber

Detail: Turquoise, Copper Carbon

Lining and revetting: Stainless

 

The Kiritsuke Gyuto

The Gyuto means "Cow sword" and is a multifunctional knife aimed at cutting meat. Essential for the professional chef! Although it is a Japanese design, the basis of the Gyuto is in Europe. The Gyuto is the Japanese interpretation of the Western (large) chef's knife.

Like the well-known Western-style chef's knife, the Gyuto usually has a high heel, a fairly flat profile (ideal for chopping), and a nice curve to the tip of the blade to create a blissful rocking movement for precision work.

For most users, a Gyuto is virtually the only knife needed in the kitchen. Although specialized blades are easier to use in some applications, there are few chores that a Gyuto cannot do in no time.

 

What is special about the Gyuto?

This Gyuto is not just a Gyuto but a Kiritsuke Gyuto. This can be recognized by the typical diagonally cut point, which is also called a K-tip. Thanks to the K-tip you not only have the cool looks with you, but it also makes the fine work easier: like during the cutting of a brunoise you can make precise cuts with the finer point.

The Bunka Santoku comes with free annual maintenance and a lifetime warranty!

Blade

SC125 is steel produced by master smith Achim Wirthz. He wanted to show the world that it was not necessary to have Japanese steel in your kitchen knife to have a good knife, because - without many knowing this - we have been masters of steelmaking here in Europe for centuries. Together with Achim, I hope to show that you can even have world-class knives in Belgium.

 

Special to the blade?

 

Personally I think the SC125 is special in itself. But because I don't want to make knives, but "the chef's best friend," I thought it was necessary to add another "ease of use" element. SC125 is an extremely pure carbon steel which translates into absolute incredible performance in terms of sharpness, retaining sharpness and sharpening ease.

 

On the other hand, it also has one disadvantage: The steel creates patina very easily, but we solve this by putting it in a "sandwich" made of stainless steel. This technique is better known as Sanmai. Now that the carbon steel is protected, you, the chefs, already have one less worry on your mind. You can now use this knife carefree, enjoy the extreme sharpness that carbon steel has to offer, without having to suffer the disadvantages.

 

Handle

 

The handle in the 'Hexagon' collection is the absolute Christmas on the cake! As you have already seen and read, the word "Carbon" or "Carbon" sometimes comes back. This is because I wanted to create real performance animals with this collection. Everything was measured and highlighted until only the essentials were there to obtain an ultra-sharp knife that was comfortable to hold and easy to maintain. And what could be a better choice of material than a material that was originally developed for Lamborghini, called 'Foged Carbon Fiber'?

 

Forged Carbon Fiber was originally developed for Lamborghini to be able to manufacture their cars even more efficiently. Thanks to this technique, parts that were previously made from aluminum or titanium can now also be made from carbon fiber. The way in which the fibers of the carbon are randomly mixed together makes this an extremely easy technique for casting complex pieces, maintaining the lightweight of carbon with the strength of aluminum.

 

Of course the material was aesthetically modified by adding turquoise or copper kibble, but you can definitely go for the pure carbon look!

 

Each look will be made a maximum of twelve times, so don't hesitate too long, because it is gone!

Kiritsuke Gyuto

€1,289.00Price
Hexagon handle
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