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Xinguo  |  SKU: KISU-B1KUTS-GY300-XG

Kisuke x Xinguo Byakku Enn Gyuto 300mm Blue 1 Damascus

$4,188.88
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Detailed Specifications
Profile Gyuto / Chefs Knife
Bevel Type Double Bevel
Weight 310 g        10.93 oz
Edge Length 302 mm   .11.89 inch
Heel Height 61 mm     .2.4 inch
Width @ Spine 3.4 mm     0.13 inch
Width @ Mid 2.0 mm     0.08 inch
Width @ 1cm from Tip 1.2 mm     0.05 inch
Steel Blue 1 / Aogami #1 | Carbon
Hardness (HRC) 61 - 64
Handle Special Handle
  • Free shipping for knives over AU$200 Australia wide.
  • World-wide shipping via DHL Express, 3 to 5 days.

This is a truely special item. Under the effort of Syoukon Hamono, A batch of Kisuke Manaka's signature "Byakku Enn" was delivered to Shanghai, and got masterfully sharpened and polished by the team at Xinguo. This combines the wild Damascus pattern created by Manaka san and the stunning sharpening and polishing skill of Xinguo, leading to a series of remarkable blades that are state of the art in both cutting performance and atheistic.

This 300mm Gyuto is not something I would easily recommend to anyone, as not much item would need a knife of this size to cut. We chose a yellow stabilised wood handle with marble horn ferrule to match the yellow sheen developed on the surface of the knife through etching, balancing out the weight of the blade. With this much momentum behind the edge and the excellent geometry built by Xinguo, this is knife comfortably pass through most of the food that can be placed in front of it. I do think this can be a statement piece that carries serious performance for collectors and top chefs.


Care Instruction
  1. Don't cut hard things! Japanese knives are brittle so bone hacking is a NO NO!
  2. Wash with neutral detergent after use, and wipe dry;
  3. Please don't wash knife with dishwasher, it will damage the wood handle;
  4. Be careful not to leave the knife close to a heat source for a long time;
  5. It is a lot more dangerous to cut with a blunt knife than a sharp knife!
  6. It is best to sharpen a Japanese knife regularly on a waterstone.
  7. Oil the (carbon) knife if storing for an extended period of time to prevent rust.

  • Profile: Gyuto

    Chefs Knife

    A Japanese chef's knife is known as a gyuto (牛刀 ぎゅうとう） gyūtō?), literally meaning 'beef knife'. Its blade resembles a flatter version of a French chef's knife. Japanese cutlery is known for sharpness due to its acute blade geometry, and the hardness of the steel used, sometimes exceeding 60 HRC on the Rockwell Scale A typical western chef's knife may be sharpened to an edge angle of 20-22°, while a Japanese gyuto generally has a sharper edge angle of 15-18° (or even lower), which requires a harder, more brittle grade of steel. In recent years Japanese gyuto have gained in popularity with western chefs.

    A modern chef's knife is a multi-purpose knife designed to perform well at many differing kitchen tasks, rather than excelling at any one in particular. It can be used for mincing, slicing, and chopping vegetables, slicing meat, and disjointing large cuts.

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  • Steel: Blue 1 / Aogami #1

    Blue Steel No.1, also known as Aogami #1 or Yasugi #1 Blue Steel, is a premium high carbon steel from Hitachi Metals Ltd, celebrated for its exceptional edge retention and toughness. This steel is an upgrade from Blue Steel No.2, enriched with higher carbon and tungsten content, making it a favorite for high-grade Japanese traditional single-bevel knives. It's known for being easy to sharpen, achieving a very fine edge that lasts. Despite its susceptibility to rust, with proper care and maintenance, including regular wiping and drying, it can develop a protective patina that minimizes rusting. Blue Steel No.1 is highly regarded among knife makers for its ability to achieve a mirror finish and maintain a sharp edge over extended periods, offering an outstanding balance of performance and durability.

    Manufacturer:

    • Hitachi Special Steel, Japan

    Nature: Carbon

    Hardness: 61- 64

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  • Handle Specs

    Profile: Octagonal WA

    Material:

    • Unknown

    A unique handle crafted by the hamono, with the material undisclosed.

    << Slide for more

Xinguo

Kisuke x Xinguo Byakku Enn Gyuto 300mm Blue 1 Damascus

$4,188.88

This is a truely special item. Under the effort of Syoukon Hamono, A batch of Kisuke Manaka's signature "Byakku Enn" was delivered to Shanghai, and got masterfully sharpened and polished by the team at Xinguo. This combines the wild Damascus pattern created by Manaka san and the stunning sharpening and polishing skill of Xinguo, leading to a series of remarkable blades that are state of the art in both cutting performance and atheistic.

This 300mm Gyuto is not something I would easily recommend to anyone, as not much item would need a knife of this size to cut. We chose a yellow stabilised wood handle with marble horn ferrule to match the yellow sheen developed on the surface of the knife through etching, balancing out the weight of the blade. With this much momentum behind the edge and the excellent geometry built by Xinguo, this is knife comfortably pass through most of the food that can be placed in front of it. I do think this can be a statement piece that carries serious performance for collectors and top chefs.

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