Gyuto 230mm - Recycled Leaf Spring - Iron-Clad San Mai - Pisau Dapur
Rosewood and Ambonya Handle with Rosewood Saya (Blade - Reactive)
The Gyuto is the Japanese adaptation of the Western chef's knife, designed as a versatile, multi-purpose tool suitable for cutting meats, fish, vegetables, and fruits. Its pointed tip excels at precision cuts, while the flat heel supports techniques like rock chopping and tap chopping.
Lighter and thinner than Western chef's knives, the Gyuto's forward balance point enhances agility and precision. This makes it ideal for a variety of cutting techniques, including push and pull cuts, offering exceptional control and versatility in the kitchen
This Gyuto features a San Mai construction, with a core of recycled leaf spring steel clad in soft iron. The blade showcases tsuchime hand hammering to enhance food release and has been etched to create a protective patina, offering some resistance against corrosion. The knife is paired with an elegant octagonal golden amboyna burl handle, complemented by a rosewood ferrule and base cap, along with a matching rosewood saya for safe storage.
As both the core and cladding are reactive, it’s crucial to dry the knife thoroughly after use and before storage. Over time, it will develop a unique patina, reflecting the history of every ingredient it touches.
Shape - Gyuto
Blade length - 210mm
Blade Height - 52.8mm
Blade Thickness - 2.75mm
Weight - 183.1g
Blade Construction - San Mai
Cladding - Iron Tsuchime
Steel Type - Recycled Leaf Spring
Rockwell Hardness - 60 HRC
Handle - Octagonal Golden Ambonya with Rosewood Ferrule and Base Cap
Made in - Magetan, East Java, Indonesia
Brand - Pisau Dapur
The composition of a leaf spring knife can vary depending on the source of the leaf springs, but they are typically made from high-carbon alloy steel. A common type of steel used in automotive leaf springs is 5160 steel, which has the following general composition:
Carbon: 0.56–0.64% (provides hardness and edge retention)
Chromium: 0.7–0.9% (enhances hardness, corrosion resistance, and toughness)
Manganese: 0.75–1.0% (improves hardenability and strength)
Silicon: 0.15–0.35% (adds flexibility and strength)
Phosphorus: ≤ 0.035% (kept low to prevent brittleness)
Sulfur: ≤ 0.04% (kept low to maintain toughness)
This steel is favored for its toughness, durability, and ability to hold a sharp edge, making it an excellent choice for knives. However, it is reactive and requires proper care to prevent rust.
Rosewood and Ambonya Handle with Rosewood Saya (Blade - Reactive)
The Gyuto is the Japanese adaptation of the Western chef's knife, designed as a versatile, multi-purpose tool suitable for cutting meats, fish, vegetables, and fruits. Its pointed tip excels at precision cuts, while the flat heel supports techniques like rock chopping and tap chopping.
Lighter and thinner than Western chef's knives, the Gyuto's forward balance point enhances agility and precision. This makes it ideal for a variety of cutting techniques, including push and pull cuts, offering exceptional control and versatility in the kitchen
This Gyuto features a San Mai construction, with a core of recycled leaf spring steel clad in soft iron. The blade showcases tsuchime hand hammering to enhance food release and has been etched to create a protective patina, offering some resistance against corrosion. The knife is paired with an elegant octagonal golden amboyna burl handle, complemented by a rosewood ferrule and base cap, along with a matching rosewood saya for safe storage.
As both the core and cladding are reactive, it’s crucial to dry the knife thoroughly after use and before storage. Over time, it will develop a unique patina, reflecting the history of every ingredient it touches.
Shape - Gyuto
Blade length - 210mm
Blade Height - 52.8mm
Blade Thickness - 2.75mm
Weight - 183.1g
Blade Construction - San Mai
Cladding - Iron Tsuchime
Steel Type - Recycled Leaf Spring
Rockwell Hardness - 60 HRC
Handle - Octagonal Golden Ambonya with Rosewood Ferrule and Base Cap
Made in - Magetan, East Java, Indonesia
Brand - Pisau Dapur
The composition of a leaf spring knife can vary depending on the source of the leaf springs, but they are typically made from high-carbon alloy steel. A common type of steel used in automotive leaf springs is 5160 steel, which has the following general composition:
Carbon: 0.56–0.64% (provides hardness and edge retention)
Chromium: 0.7–0.9% (enhances hardness, corrosion resistance, and toughness)
Manganese: 0.75–1.0% (improves hardenability and strength)
Silicon: 0.15–0.35% (adds flexibility and strength)
Phosphorus: ≤ 0.035% (kept low to prevent brittleness)
Sulfur: ≤ 0.04% (kept low to maintain toughness)
This steel is favored for its toughness, durability, and ability to hold a sharp edge, making it an excellent choice for knives. However, it is reactive and requires proper care to prevent rust.
Rosewood and Ambonya Handle with Rosewood Saya (Blade - Reactive)
The Gyuto is the Japanese adaptation of the Western chef's knife, designed as a versatile, multi-purpose tool suitable for cutting meats, fish, vegetables, and fruits. Its pointed tip excels at precision cuts, while the flat heel supports techniques like rock chopping and tap chopping.
Lighter and thinner than Western chef's knives, the Gyuto's forward balance point enhances agility and precision. This makes it ideal for a variety of cutting techniques, including push and pull cuts, offering exceptional control and versatility in the kitchen
This Gyuto features a San Mai construction, with a core of recycled leaf spring steel clad in soft iron. The blade showcases tsuchime hand hammering to enhance food release and has been etched to create a protective patina, offering some resistance against corrosion. The knife is paired with an elegant octagonal golden amboyna burl handle, complemented by a rosewood ferrule and base cap, along with a matching rosewood saya for safe storage.
As both the core and cladding are reactive, it’s crucial to dry the knife thoroughly after use and before storage. Over time, it will develop a unique patina, reflecting the history of every ingredient it touches.
Shape - Gyuto
Blade length - 210mm
Blade Height - 52.8mm
Blade Thickness - 2.75mm
Weight - 183.1g
Blade Construction - San Mai
Cladding - Iron Tsuchime
Steel Type - Recycled Leaf Spring
Rockwell Hardness - 60 HRC
Handle - Octagonal Golden Ambonya with Rosewood Ferrule and Base Cap
Made in - Magetan, East Java, Indonesia
Brand - Pisau Dapur
The composition of a leaf spring knife can vary depending on the source of the leaf springs, but they are typically made from high-carbon alloy steel. A common type of steel used in automotive leaf springs is 5160 steel, which has the following general composition:
Carbon: 0.56–0.64% (provides hardness and edge retention)
Chromium: 0.7–0.9% (enhances hardness, corrosion resistance, and toughness)
Manganese: 0.75–1.0% (improves hardenability and strength)
Silicon: 0.15–0.35% (adds flexibility and strength)
Phosphorus: ≤ 0.035% (kept low to prevent brittleness)
Sulfur: ≤ 0.04% (kept low to maintain toughness)
This steel is favored for its toughness, durability, and ability to hold a sharp edge, making it an excellent choice for knives. However, it is reactive and requires proper care to prevent rust.