Gyuto 240mm Carbon Steel #1914

  • Weight: 182g/ 6.4oz
  • Blade Length: 240mm/10 inch
  • Total Length: 380mm/ 15 inch
  • Steel: 1095 Carbon Steel
  • Spine Thickness above Heel: 2mm
  • Blade Height: 48mm
  • Handle: Micarta (fabric & resin) Dyed maple burl/ mosaic pins
  • Rockwell Hardness 61-62
  •  

    MICARTA (Fabric & Resin)

    80 plus Layers of fabric compressed and cured in resin, creates a material that is limited only by the fabric you use. It's durable enough to last generations.

     

     THE GYUTO

    Originally a Japanese interpretation of a French chef's knife, the Gyuto has come full circle now with European, American and Antipodean reinventions of this brilliant Japanese allrounder. The Doveton Fletcher Gyuto is tall, has a flat profile toward the heel for chopping, a large belly for rock cutting and a fine point for precision work. The three attributes that make the Gyuto the only knife you'll need in your kitchen.

    1095 CARBON STEEL

    Carbon steel is well known to take a sharper edge than most common stainless steels and is easy to sharpen. But like all non-stainless steel blades will oxidize (rust) when damp and exposed to acidic foods. So it’s highly advisable to wipe and dry your knife after use. I recommend storing it on a magnetic knife rack for all to see.  Always take care when cleaning and drying blade, a sharp edge will penetrate the skin long before you have time to react.

     

    Tasmanian Blackwood  

    Boasting a variety of colours ranging from light golden-brown to deep brown (sometimes with a reddish tint) and occasionally showing black streaks, the timber radiates a subtle beauty that makes it irresistible to Tasmanian designers. Additional character results from the grain of the wood, which can be straight or wavy with a natural lustre.


    Type: 240mm Gyuto




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