Elias Ahlström
Gyuto 27 cm - stainless
€423,95
/
Tax included.
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 +- 270 mm and a total length of approximately +- 420 mm with the handle. All these knives are handcrafted 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 230-240 grams. The height at the heel is approximately 59 mm.
The knife features a forged stainless steel blade made from Swedish steel 14c28n by Sandvik. 14c28n is a very good steel that maintains excellent sharpness, achieves a very keen edge, and is easy to sharpen. The steel hardness is approximately 63 HRC.
The knife has an S-grind that provides fantastic food release and is pleasantly thin behind the edge, allowing effortless cutting. The blade has a fine, sharp belt finish.
Even though the steel is stainless, be sure to wipe it dry after use and only hand wash!
You can choose between three different handle materials: ancient bog oak, Swedish elm root, and locally harvested masur birch.
Manufacturer: Elias Ahlström
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.