Markus Turesson
Gyuto 24 cm
€297,95
/
Sold out
Tax included.
Shipping calculated at checkout.
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 approximately +- 240 mm and a total length of approximately +- 380 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 as possible, but each knife is unique! The weight of the knife is approximately 190-200 grams. The height at the heel is approximately 57 mm.
The knife features a laminated blade, made from the Swedish classic steel Uddeholm 2140, also known as ARNE, and pure nickel. ARNE is a very fine steel that holds its edge well and becomes very sharp. It is extremely easy to sharpen and achieves a very fine edge even at lower grit sizes. The hardness of the core steel is approximately 61-62 HRC.
The knife has a light convex grind that aids significantly in food release and is pleasant and thin behind the edge, making cutting effortless. The edges are shaped on a belt sander and have a fine hand finish before etching.
ARNE is a high-carbon steel and is not stainless, so make sure to dry the blade 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.