Ohishi Classic Powder Metal Damascus – Gyuto (Chef/Cook) 240mm

About Gyuto (Chef/Cook) Japanese Kitchen Knives

Specifications  

Style:                                       Gyuto (Chef/Cook Kitchen Knife)                                 
Core:                                       SG-2 PM Damascus steel, hardened to HRC64-65.       
Cladding:                                Stainless steel.          
Finishing:                                Suminagashi. (Floating Ink)
Blade Length:                         240mm (with integral bolster)
Overall Length:                      370 mm
Weight:                                   248gm
Blade Height @ Heel:            50mm
Spine Thickness @ Heel:        2.7mm
Spine Thickness @ Tip:          0.7mm                                                           
Bevel:                                      Double    
Handle Material:                    Black Micarta, with Special Mosaic pin 
Handle Style:                           Western   

Ohishi Classis Powder Metal Damascus Gyuto (Chef/Cook) 240mm

Like its smaller cousin the Petty (Utility) the vision of this 240mm Gyuto (Chef/Cook) Japanese kitchen knife when you open the packaging jumps out at you and you can’t help but fall in love with it. The Suminagashi finish (Floating Ink) stainless steel blade with the integral bolster is so impressive and really shows the blacksmith's skill.

This Gyuto has a solid feel when you use it and for those Chef’s/Cooks that like a bit of extra weight in their knives then this knife will suit you. The black Micarta handle, the Mosaic pin, the integral bolster, and the superb finish with its razor-sharp grind are a credit to the blacksmith's skills.

Ohishi PM Steel Knife Range

The use of the SG-2 Powdered metallurgical Steel enables the blacksmith to create the exceptionally beautiful Suminagashi (floating ink) finish on these knives. It also produces knives in the higher Rockwell range, these knives are HRC64-65, which makes for a harder knife without sacrificing toughness. The other advantage is that the knife edge is resistant to “edge Rolling and is less prone to chipping.

Powdered Metallurgy steel kitchen knives are truly for the serious kitchen knife enthusiast and culinary professionals who require the best possible edge retention and cutting performance.

Washing – Hand wash with soapy water, rinse the blade with Hot water. Dry your knives as soon as possible after washing and do not leave them wet for extended periods of time. Do not wash in a dishwasher!

Storage – Store in a cool, dry place. Do not store in cutlery draw with other knives. Use a knife rack or at a minimum a cover for the knife to protect the edge