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    Home / Tools / Home / Gyuto Damascus Kitchen Knife by Hanuljak knives

    Gyuto Damascus Kitchen Knife by Hanuljak knives

    Code: TT0390
    Carbon Steel
    03 tokyo tools hanuljak gyuto damascus
    12 750 Kč
    Out of Stock
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    The item has been sold out…

    Universal kitchen knife Gyuto, with a Damascus steel blade and ebony handle. 




    Detailed information

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    Product detailed description

    Gyuto Damascus Kitchen Knife by Hanuljak knives 

    The Gyuto kitchen knife by Czech knifemakers Hanuljak knives has a blade made of carbon steel and an ebony handle. The blade is crafted by forge welding, where several plates of steel with different properties are joined around a steel core. The layering and folding of individual layers create the pattern on the knife, which gives so-called damascus steel its unmistakable appearance. It is a handcraft and thus each blade is unique. The Gyuto knife is the Japanese equivalent of the European Chef knife. It is generally considered a universal knife with many uses. Thanks to the tapering spine, the blade has a narrower tip, making it ideal for slicing, cutting, and carving meat, fish, and vegetables.

    Detail

    Production: Czech Republic, Prague
    Brand: Hanuljak knives
    Model: Gyuto
    Total length: 340 mm
    Blade length: 205 mm
    Blade finish: San Mai damascus, 74 layers
    Blade type: double-edged
    Steel: carbon steel 1.2419
    Hardness: 62 HRC 

    Manufacturer

    The Hanuljak knives brand is represented by brothers Kamil and Michal Hanuljak, who handcraft original kitchen knives in their forge in Hloubětín, Prague. They are inspired by old Japanese knifemakers and their manufacturing processes, which they combine with their own. Their knives have a distinctive appearance and utility properties, making them popular among professional chefs and cooking enthusiasts.

    Material

    For the blade, nickel damascus with a core of steel 1.2419 (carbon steel) is used.
    The handle is made from macassar ebony. 

    Note: Delivered in original packaging.

    Maintenance

    If you want to keep your Japanese knives in perfect condition, here are a few must-haves:
    Store the knives in a dry place to prevent steel oxidation.
    Wash knives by hand. Wipe with a dry cloth. Avoid the dishwasher, which can damage the edge.
    Steel with a higher carbon content offers a long-lasting edge but requires more care compared to stainless steel. The knife needs to be oiled regularly, preferably before the first use. Keep the carbon steel blade clean and dry after use. After cleaning, apply a thin layer of oil - preferably linseed or camellia oil.
    Do not use the knife for prying, cutting or chopping frozen products or hard materials such as bones, squash, and the like. The blade may chip or break.
    Use a quality wooden cutting board.
    A single-bevel knife requires specific sharpening and experience with this type of blade.

    More information can be found in the section knife care.

    Additional parameters

    Category: Home
    Use: Slicing
    Tool Type: Knives
    Material: Carbon steel
    Origin: EU
    Knife type: Gyuto
    The item has been sold out…
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    HANULJAK_BRAND-SLIM

    Za značkou Hanuljak knives stojí bratři Kamil a Michal Hanuljakovi, kteří ve své kovárně v pražském Hloubětíně ručně vyrábějí originální kuchyňské nože. Inspirují se starými japonskými nožíři a jejich výrobními postupy, které kombinují s vlastními. Jako jedni z mála v České republice vyrábějí své nože od začátku do konce sami, bez pomoci nakoupených prefabrikátů. Ctí základní materiály, proto na začátku všeho jsou vždy vysokouhlíkové oceli a oceli s dalšími zušlechťujícími legurami, které dále sami zpracovávájí. Tak u nich vzniká mimo jiné i jejich vlastní damašková ocel.

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