Gyuto 240mm Silverback HAP40 - Tsuchime Finished, Complite Handle Red
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Japanese Gyuto from Silverback series
HAP40 is an exceptional steel that has not been used for chef's knives for too long. It belongs to the group of powder metallurgical steels which, by melting pure metal powder under pressure, obtain a more uniform steel structure than cast steels. Particularly noteworthy is the extreme hardness of the HAP40 steel used for this blade. Through a special heat treatment with salt baths, the steel achieves a hardness of HRC 65-67.
Currently, HAP40 is only processed by a few Japanese blacksmiths in the traditional way, so the supply of HAP40 blades is still very limited. We are therefore proud to offer our own HAP40 series. We have the Silverback HAP40 knives forged for us by specialists in and around Seki, Japan, according to our specifications and are pleased to be able to offer this series at attractive prices. Each knife in this series is engraved with the Silverback "銀 背" (Japanese for silverback) and is therefore unique and only available from us.
The HAP40 core of this Silverback Knives Gyuto is surrounded by a 404 stainless steel mantle. This mantle steel has been machined so that the surface in the upper blade area has a hammered surface. This surface texture is called Tsuchime and is for appearance, at the same time food is less likely to stick to the blade when cutting . This is forged around the core steel using the San Mai method. This chef's knife is relatively light and perfectly balanced. The very fine blade compared to other traditional Japanese knives is also called a laser blade. After hardening, the blade is ground on both sides and set into the Complite handle. This is made of high quality reinforced wood, resulting in excellent robustness and durability.
The gyuto has a blade length of 240 mm and a long tapered tip. The tapered shape of the gyuto blades is similar to that of classic western kitchen knives. What is interesting about this knife is the slightly curved blade shape at the back of the blade. On the one hand, this geometry saves weight, which improves the balance of the knife, and at the same time, this blade back creates a dynamic look.
This Gyuto knife is a versatile chef's knife, with its blade length of 240 mm it is a rather large chef's knife. It is ideal for preparing fish and meat, but also for finely chopping herbs, onions and other vegetables.
This gyuto is suitable for cooks with professional demands as well as for hobby cooks. The high degree of hardness of the steel allows for an extremely sharp blade that holds its sharpness about 3-5 times longer than traditional knife steels. Look forward to your first paper test at home!
- Length blade: 240mm
- Height blade: 50mm
- Length handle: 140mm
- Length knife: 387mm
- Weight: 180g
- Handle: Complite red
- Hardness grade core steel: HRC 66-67
- Sheath steel: Stainless steel 404 with polished surface
- Blade construction: 3-ply according to the San Mai method
- Double sided grinding of the cutting edge
- This knife is not suitable for hard cuts such as bones and frozen foods.
- These knives should never be put in the dishwasher and must be hand rinsed and dried after each use for long life.
- If not properly cared for, these blades tend to rust.
- In addition, regular treatment with oil is recommended.
- Since the knives are handmade, each one is unique. This also means that the knives may differ slightly from each other visually.