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Home | Japanese Kitchen Knives | Blenheim Forge 205mm Gyuto Stainless Clad Aogami Super Oak & Brass

Blenheim Forge 205mm Gyuto Stainless Clad Aogami Super Oak & Brass

€446,84
€446,84
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Blenheim Forge 205mm gyuto knife, oak and brass ferrule handle. Aogami Super carbon steel core with stainless steel cladding.

Forged, ground and handles made by hand at the Blenheim Forge works in Peckham South London. Blenheim Forge knives are made with Japanese aogami super tungsten carbon steel and English woods and handle materials.

Their aogami super is characterized by a nice sharpenability and good cutting feel and edge life at medium and fine finishes (3000 to 6000+ Japanese grit scale).



About This Knife

General Purpose

Good for veggies and boneless protein

Avoid Bones & Dense Foods

If you can't bite it, don't cut it.

Stainless Clad Carbon

Reactive core steel between two non-reactive layers.

Wide Kireba Bevel

Smooth, robust cutting feel.

Ambidextrous

Suitable for all users.

Gyuto

A Japanese chef’s knife inspired by Western profiles, the gyuto is versatile and balanced. It excels on vegetables, boneless meat, and fish. Its pointed tip allows for precision, while the gentle curve supports rocking cuts.

Listed Length: 205mm
Total Length: 355 mm
Edge Length: 203 mm
Heel Height: 52 mm
Spine Thickness: 2mm
Weight:
Orientation: Ambidextrous

Blade Type: Iron Clad Carbon
Steel Type: AEB-L
Steel Hardness (HRC): 62-63
Maintenance: Some Attention
Handle Type: Japanese (wa)
Handle Material: Oak with Brass Ferrule

  • This is a stainless clad carbon steel knife made from thin, hard steel
  • Hand wash and towel dry after use. Do not air dry or place in the dishwasher.
  • Expect oxidation (color change, staining, spotting) with use.
  • Prolonged exposure to moisture or food debris will cause rust; remove any rust with a light abrasive.
  • The carbon steel edge will oxidize with use and may rust if left wet. The stainless clad outer layers resist corrosion but can still stain with prolonged moisture exposure.
  • Avoid twisting, scraping, or use on dense or hard foods and surfaces to avoid early dulling and edge damage. If you wouldn't bite into it, don't cut it with this knife.
  • Use on wooden cutting boards only. Do not use bamboo, plastic, stone or metal cutting surfaces.

Dive Deeper

Medium-fine finish

We recommend sharpening by hand using whetstones starting around 1000 grit progressing to at least 4000 for this steel type and edge geometry. Finish with a monodiachrome strop for a smooth cut with a substantial bite. Finer finishes are possible, but the knife may slide on smooth foods and overall edge retention may suffer. During repair, use a super coarse stone to pass chips quickly to help keep flat bevels.

  • Avoid pull-through sharpeners and non-water-cooled mechanized systems.
  • Strops and ceramic honing rods are preferred for as-needed edge maintenance. If you have to use a honing rod to be able to use the knife comfortably, it's time to sharpen the knife.

Sharpening Supplies

Stones & Accessories selected specifically for this knife.

Arato-kun #220 Extra Coarse Grit Whetstone

Arato-kun #220 Extra Coarse Grit Whetstone

€29,97
€29,97
Bernal Cutlery Takarazukushi 1200 Grit Blue Marble Semi-Soft Ceramic Japanese Whetstone

Bernal Cutlery Takarazukushi 1200 Grit Blue Marble Semi-Soft Ceramic Japanese Whetstone

€65,22
€65,22
Bernal Cutlery Takarazukushi 4000 Grit Yellow Semi-Hard Resinoid Japanese Whetstone

Bernal Cutlery Takarazukushi 4000 Grit Yellow Semi-Hard Resinoid Japanese Whetstone

€72,27
€72,27
Arashiyama #6000 Whetstone Stone NO Wooden Base

Arashiyama #6000 Whetstone Stone NO Wooden Base

€51,12
€51,12
Arashiyama #6000 Whetstone With Nagura Stone and Wooden Base

Arashiyama #6000 Whetstone With Nagura Stone and Wooden Base

€54,64
€54,64
Bernal Cutlery Monodiachrome™ Precharged Deburring Strop

Bernal Cutlery Monodiachrome™ Precharged Deburring Strop

€35,25
€35,25



AEB-L

Carbon (C): 0.67% | Chromium (Cr): 13.0% | Manganese (Mn): 0.6% | Silicon (Si): 0.4% | Vanadium (V): trace

AEB-L is a fine-grained stainless steel originally developed for razor blades. Known for its excellent toughness, fine carbide structure, and ease of sharpening, it performs like a carbon steel but resists corrosion effectively. Typically hardened to 59–62 HRC, it offers an outstanding balance of sharpness, durability, and polishability—ideal for kitchen and outdoor knives requiring high cutting performance with low maintenance.



About Blenheim Forge

Peckham, South London, Great Britain

Founded in 2014 by Jon Warshawsky and James Ross-Harris, the forge began as a back garden project and quickly gained a following for its Japanese-style blades with a British edge.

Each knife is made in-house using high-carbon steels, and handles often feature local hardwoods. Blenheim Forge combines traditional forging with design-forward aesthetics to produce distinctive, chef-loved tools.

See All Blenheim Forge