Markus Turesson
Gyuto 21 cm
Pickup currently unavailable at Kylvägen 8
Gyuto is the Japanese version of the Western chef knife. It is used for all tasks in the kitchen, such as cutting meat, fish, poultry and vegetables.
This Gyuto has an egg length of about +- 210 mm and a total of about +- 340 mm with handles. All of these knives are handmade by us in our workshop, and variations in size and color can occur. We try to make them as similar as possible, but every knife is unique!
The weight of the knife is about 160-170 grams. The height at the heel is about 54 mm.
The knife has a laminated blade, made of the Swedish classic steel Uddeholm 2140 also known as Arne and pure nickel. Arne is a very fine steel that keeps the sharpness well, becomes very sharp, is extremely easy to sharpen and gets a really nice edge even at lower grits. The hardness of the core steel is about 61-62 HRC.
The knife has a light convex grinding that helps a lot with food release and is nice thin behind the egg, which means that the knife is cut without effort. The facings are shaped on belt grinding and get a nice handfinch before etching.
Arne is a high charcoal steel and is not stainless, be sure to wipe it after use.
You can choose between three different materials for the handle: Old Mose, Swedish Almrot and locally harvested mass birch.
Manufacturer: Markus Turesson
Do you have any questions about the knife? Do you want more pictures? Do not 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.