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Home | Unknown Type | Nihonbashi Kiya 240mm Gyuto Hand Forged Swedish Carbon Steel Macasser

Nihonbashi Kiya 240mm Gyuto Hand Forged Swedish Carbon Steel Macasser Ebony 1980s 90s?

€199,59
€199,59
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Vintage Kiya Nihonbashi 240mm forged Swedish carbon steel gyuto with black and deep brown Macasser ebony handle. 

Knife has not been sharpened in much but was hammered on the spine a bit, the fugs have been mostly removed and the knife was otherwise not damaged. 

Steel has a nice crisp hard but sharpeneable feel and de-burrs easily. The ebony handle has a great feel and has a classic gyuto look.

It was possibly made in Tokyo for Kiya or more likely if later production in Seki. 



About This Knife

Everyday Prep

Good for veggies and boneless protein

Avoid Bones & Dense Foods

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

Carbon Steel

Reactive blade.

Convex Grind

Super smooth cutting feel.

Ambidextrous

Suitable for all users.

Listed Length:
Total Length:
Edge Length: 240mm
Heel Height: 47mm
Spine Thickness: 2.5mm
Weight:
Orientation: Ambidextrous

Blade Type:
Steel Type:
Steel Hardness (HRC): 63?
Reactive: More Attention
Handle Type: Western
Handle Material: macasser ebony brass

  • This is a 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.
  • Remove surface rust gently with a mild abrasive and progress to more aggressive abrasives if needed. Coarse abrasives will leave scratches in most finishes.
  • 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

Fine - Japanese Double Bevel

Sharpening Supplies

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