Gyuto 250mm "Spicy White" Iron Clad Limited Edition
- Regulärer Preis
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$825.00 - Regulärer Preis
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- Verkaufspreis
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$825.00
Crafted to unite superior function with refined style, this one-of-a-kind limited-edition knife features an iron-clad 26C3 composite—also known as Spicy White—offering an exceptional balance of cutting power, reliable edge retention, and approachable maintenance. An acid-etched finish reveals a dark, cloud-like pattern, giving the blade a moody, understated visual depth unique to this piece.
The blade showcases a pronounced forge taper with a substantial spine above the heel, approximately 4 mm, adding confidence and stability at the rear of the blade before tapering decisively toward a thin, agile tip. Combined with hybrid convex / walkschliff geometry and a razor-keen edge, the result is smooth, controlled cutting across a wide range of ingredients. Renowned for its fine grain structure and sharpening responsiveness, 26C3 excels at taking and holding extreme sharpness while remaining tough and composed in use.
Finished with the Rokaku Hanmaru Birch & Bevel handle, crafted from Masur birch, Micarta, G10, and brass, the knife offers a secure, ergonomic grip with refined visual balance. The outcome is a singular kitchen tool—precise, durable, and quietly distinctive—designed to be used, admired, and ultimately cherished.
1. Specifications
Blade Type: Gyuto
Edge Length: 250mm
Spine Width - Heel: 4mm
Spine Width - Mid: 1.9mm
Spine Width - Tip (20mm before): 0.95mm
Blade Height: 57mm
Weight: 205g
Cutting Edge Steel: 26C3 "Spicy White"
Stainless: No
HRC Rockwell: 66
Blade Construction: 3 Layer (San Mai)
Blade Finish: Acid Etched (Forced Patina) und Brute de Forge
Grind: Convex
Handle Construction: Hidden Tang
Handle Materials: Masur Birch, Micarta, G10, Brass
Handedness: Ambidextrous
Saya Included: No
2. Care Instructions
NEVER PUT YOUR KNIFE IN THE DISHWASHER OR LEAVE SOAKING IN WATER.
Cleaning: Clean by hand with warm water. Avoid wetting the
handle when possible.
Sharpening: We advise using whetstones to sharpen your knives. Over time you will get to know when your knives need to be sharpened, but with daily home use you will likely need to sharpen them once every 3-4 months. Using a honing rod or steel to maintain your bevel between sharpening will help.
Reactive steels: Reactive steels like Aogami Super, Apex Ultra or 1.2419 German tool steel are susceptible to rust if not properly cared for. In this case we advise that you keep knives dry between uses and when storing the knife for longer periods wiping the knife blade with Tsubaki oil or another food safe oil is a wise choice. This will not stop a patina
forming on the blade, but it will stop rust. A patina can be a beautiful personal feature on your knife and helps to stop rust forming. So, dry your knife regularly between uses, store in a dry place and apply some Tsubaki oil from time to time when storing for long periods.
Caring for your knife handle: Your Birch and Bevel kitchen knife has an oak, birch bark and brass handle, which we have treated
with a protective oil, but over time this will wear away. You can apply 1 or 2 drops of boiled linseed oil or Tru oil if you can find it. Natural bees wax or another food safe wax can be applied in addition.
Never apply hot wax or oil as you risk warping or damaging the handle.
Usage: Although your Birch and Bevel kitchen knives are made from the best steel available, heat treated and hardened using best in class techniques, it should be mentioned that these knives are designed for culinary use and not meant to be used to cut hard materials like bone or frozen produce.
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