24 cm Gyuto "historical iron"

I would describe this 24 cm Gyuto as a light workhorse with a pronounced taper. The knife is quite strong in the throat area and has good displacement, but it is not a riving knife. Towards the tip, the blade becomes increasingly thinner and more sharp. The tip itself is finely ground. 

The knife is suitable for all cutting techniques. 

The blade is made of the special alloy 1.2419.05 with a hardness of 66 HRC. The side layers are made of historic iron from 1653, which I further refined to create a particularly beautiful pattern.

With the exception of stainless steels and PM steels, all the steels I use undergo an additional refining process. The flat material is cut into equal-sized pieces, precisely ground flat, and stacked into stacks at least 60 mm high. The stacks are then firewelded under air exclusion. This refined material forms the starting material for the subsequent blades. This process achieves a significantly finer and more homogeneous distribution of the alloying elements and, in combination with the correct heat treatment, small and evenly distributed carbides. Furthermore, microscopic gas inclusions and cavities from production are eliminated. This results in improved cutting edge stability and greater resistance to micro-chipping compared to the unrefined starting material, while maintaining the same hardness.

Of course, the blank was also forged with optimal temperature control and forming, and then subjected to extensive heat treatment (including deep freezing after hardening). This guarantees an optimally adjusted microstructure and finely distributed carbides. 

The handle of the knife is made of desert ironwood with a decorative rivet made of iron from 1653. The tang runs through the entire handle and is riveted to the decorative rivet.