Gyuto Blue Steel Ebony Wood Handle Custom

Gyuto Knife - Kasumi Japan

Part of the Kasumi Japan collection, this Japanese handcrafted Gyuto knife is designed for serious home cooks and culinary enthusiasts. It masterfully combines a premium Blue Steel blade with a traditional Ebony wood handle, offering exceptional sharpness, agile control, and lasting durability.

The Gyuto is the ultimate all-rounder, its adept at slicing, dicing, and chopping a wide range of ingredients, from vegetables to meats. The renowned Blue Steel ensures an incredibly sharp edge for effortless cutting, while the ergonomic Ebony handle provides a secure and comfortable grip for extended use.

Key Features:

• Made in Japan using traditional Japanese forging techniques.
• Premium Japanese Blue Steel Blade: Delivers outstanding sharpness and superior edge retention for lasting performance. Holds a razor-sharp edge for up to 6 months without sharpening.
  
• Handcrafted Black Ebony Wood Handle: Provides a secure, comfortable grip with natural moisture resistance and timeless appeal.
• Versatile Gyuto Performance: Excels at a wide range of cutting tasks, from fine slicing to robust chopping, making it a kitchen workhorse.
• Engineered for Precision: Perfectly balanced for optimal control and effortless cutting in demanding home or professional kitchens.

Specifications:

• Knife Type: Gyuto (Japanese handcrafted Chef's Knife)
  
• Handle Length: Approx. 5.2 inches (approx. 13.2 cm)
• Rockwell C scale (HRC): 62
• Blade Thickness: Approx. 2.2 mm
• Best For: All-purpose slicing, dicing, and chopping of meats, fish, and vegetables.

IMPORTANT CARE INSTRUCTIONS FOR BLUE STEEL (High Carbon Steel):

Blue Steel is a high-carbon, reactive steel prized for its cutting performance. Unlike stainless steel, it requires proper care to prevent rust and maintain its integrity.

1. Hand Wash Only: Always wash your knives by hand with mild soap and warm water immediately after use. Never put them in a dishwasher.
2. Dry Thoroughly & Immediately: Use a soft, dry cloth to wipe the entire knife (blade and handle) completely dry right after washing. Do not allow it to air dry.
3. Embrace the Patina: With use, your Blue Steel blade will naturally develop a patina—a dark, mottled coloration. This is a normal and desirable characteristic of high-carbon steel, which helps protect the blade from more aggressive rust. Do not try to scrub it off.
4. Minimize Contact with Acidic Foods: If cutting highly acidic foods (like lemons, tomatoes, onions), rinse and wipe the blade promptly to prevent rapid discoloration or etching.
5. Store Properly: Store your knives in a dry place. A wooden knife block, a magnetic strip (ensure it's wood or has a soft covering to prevent scratching), or the original box are good options. Avoid leaving them loose in a drawer.
6. Oil for Protection (Recommended): For added protection, especially if storing for extended periods or in humid environments, apply a very thin coat of food-grade mineral oil or camellia oil (a traditional Japanese knife oil) to the blade. Wipe off any excess before use.

Blade Material: Blue Steel
Blade HRC: ~61–63
Blade Type: Gyuto (Japanese Chef’s Knife)
Blade Length: 7.4 in (190 mm)
Blade Thickness: ~2.2 mm
Handle Length: ~5.2 in (132 mm)
Handle: Ebony Wood
Origin: Japan

Follow these simple guidelines to keep your knives sharp, beautiful, and performing their best:

🔪 Proper Usage:
Always use a wooden or plastic cutting board—avoid hard surfaces like glass, marble, or metal.

Choose appropriate knives for specific tasks (vegetable knives for veggies, chef knives for general cutting, etc.).

Avoid cutting frozen or overly hard items that can damage the blade.

🚿 Cleaning:
Hand wash immediately after each use with mild soap and warm water.

Avoid the dishwasher, as high temperatures and harsh detergents can harm your knife’s blade and handle.

💧 Drying & Storage:
Dry thoroughly with a clean towel immediately after washing to prevent rust and stains.

Store knives safely in a wooden block, magnetic knife holder, or protective sheath to maintain sharpness and safety.

🛠️ Sharpening & Maintenance:
Regularly hone your knives using a ceramic honing rod to maintain edge sharpness.

Professional sharpening is recommended 1–2 times per year, depending on usage.

Occasionally apply food-safe mineral oil on wooden handles to maintain their natural beauty and durability.

⚠️ Safety Precautions:
Always handle knives carefully and attentively.

Keep knives out of reach of children.

Follow these tips to preserve your knives’ quality, ensuring lasting sharpness, beauty, and optimal cooking performance! 🌟