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Jan Bandura Copper Damascus Gyuto 230mm

$2,299.00 AUD $2,199.00 AUD

Specifications

Style: Gyuto
Blade Length: 230mm
Overall Length: 395mm
Weight: 157g
Blade Height @ Heel: 48mm
Bevel: Double Bevel
Spine Thickness @ Mid: 2.5mm
Blade Material: Spicy White (26c3 Core), Copper & Carbon Damascus Clad
Handle Material: Stabilized Hornbeam, Triple Brass Spacer

 

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Blade Type

The Gyuto knife, a cornerstone of Japanese culinary tradition, is a versatile, all-purpose chef's knife. Its name, translating to "beef sword," reflects its proficiency in slicing meat and in more modern times vegetables. However, its slightly curved blade excels in chopping, dicing, and mincing, making it indispensable in any kitchen.

Steel Type

Recommended Maintenance

Store it in a dry environment using magnetic strips, knife rolls, or sayas. Avoid hitting hard or frozen objects and twisting the blade while cutting. These knives are not dishwasher safe. Clean with hot water and a soft cloth, and dry immediately after use to prevent rust spots on the high carbon steel. For more information please read the blog below.

Introducing

Jan Bandura

Jan Bandura is a maker based in Poland. His wild damascus designs including copper layers caught our eye and we knew we had to snap up a piece of his! Proudly presented to our customers.

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Learning Centre

Knife Care

This knife is made from a high-carbon steel and as such, will require a little more care than a regular off-the-shelf knife. It must be dried shortly after use, as prolonged exposure to moisture can cause rust spots to appear. A very light coat of oil during storage also helps to prevent rust spots. A patina (colouration and seasoning of the steel) will occur with use.

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