Gyuto 229 S-grind Apex Ultra Carbon

The Gyuto is a versatile kitchen knife suitable for many tasks such as slicing and dicing meat, vegetables and fish. The blade is slightly curved, allowing for an efficient “cradle” motion for chopping herbs or vegetables.

The knife has a special ”hollow” cut, which gives it less resistance when slicing and thus greater cutting power. The main advantage is that the cut food sticks to the blade much less than with conventional wedge-cut knives.

The blade is made of laminated ApexUltra steel, which forms its core. ApexUltra is a premium carbon steel developed for handmade knives, offering an exceptional combination of hardness and toughness. Thanks to its fine-grained texture and high purity material, the knife maintains a sharp edge for a long time, while remaining relatively easy to sharpen with conventional whetstones. It is ideal for precise cuts and reliable even in heavy use.

Care of the carbon steel blade
Carbon steel is not stainless and therefore requires regular maintenance to protect it against corrosion. After each use, the knife should be thoroughly washed with water, dried and ideally the blade should be lightly coated with a thin layer of vegetable or mineral oil. Avoid prolonged contact with moisture and acidic foods, which can cause patina or rust.

Note: ApexUltra steel achieves extreme hardness, which means it is also more brittle than conventional stainless steels. It is important to take extra care when using – the knife is not intended for chopping bones, hard ingredients or steaming, it could be damaged.

I recommend grinding on water stones to maintain optimum sharpness. If you have any questions, please do not hesitate to contact me.