Gyuto Apex Ultra Iron Clad Masur Edition
- Regulärer Preis
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€549,00 - Regulärer Preis
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- Verkaufspreis
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€549,00
Crafted to blend both superior function and refined style, the iron-clad Apex Ultra composite delivers a well-rounded trio of impressive cutting power, dependable edge retention, and effortless maintenance. Its acid-etched finish exhibits a distinctive dark, cloud-like pattern, lending it an eye-catching, moody allure.
The blade’s forge-tapered design achieves ideal balance, providing a comfortable heft at the heel while remaining exceptionally thin at the tip. Paired with hybrid convex/walkschliff geometry and a razor-fine edge, this thoughtful construction makes the knife a true pleasure to wield. Made from Apex Ultra steel, the blade stands up to tough use while retaining its keen edge over time.
Enhancing both comfort and aesthetics is the Rokaku Hanmaru Birch & Bevel handle, fashioned from a refined combination of Masur birch, Micarta, G10, and brass. This fusion not only imparts timeless appeal but also ensures a secure, ergonomic grip. The result is a kitchen essential of enduring style and performance—equally beloved by enthusiastic home cooks and seasoned professionals.
Balancing remarkable capability, lasting durability, and a tasteful appearance, this knife is an indispensable asset in any kitchen. Its precise design delivers exacting cuts, while its enduring elegance ensures it remains a standout piece worthy of admiration.
1. Specifications
Blade Type: Gyuto
Edge Length: 230mm | 250mm
Spine Width - Heel: 3.5mm | 3.5mm
Spine Width - Mid: 1.9mm | 1.9mm
Spine Width - Tip (20mm before): 0.95mm | 0.95mm
Blade Height: 55mm | 57mm
Weight: 185g | 205g
Cutting Edge Steel: Apex Ultra
Stainless: No
HRC Rockwell: 66
Blade Construction: 5 Layer (Go Mai)
Blade Finish: Brute de Forge und Acid Etched (Forced Patina)
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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