Smedja Aspen Gyuto 220mm

Gyuto 220 mm – Forged by Smedja Aspen, finished by Shinogi

• Blacksmith: Patrik Carlvik (Smedja Aspen)
• Sharpener: Erik Mases (Shinogi)
• Steel: 52100 carbon steel
• Construction: Hon Warikomi
• Finish: Kurouchi (forged finish)
• Blade length: 220 mm
• Blade height at heel: 50 mm
• Spine thickness: 3 mm
• Handle: Ebony with Lagerstromeia Burl ferrule

This Gyuto is the result of a collaboration between Patrik Carlvik of Smedja Aspen and Shinogi.

This blade was originally intended to be the final knife in the 240 mm kiritsuke series, but I got inspired by a stunning gyuto from Matsubara so the inspiration shifted toward making this blade into more of a classic gyuto profile.

The blade is hand-forged using hon warikomi construction, with a 52100 carbon steel core and an iron cladding. The heat treatment is brutal, so are the edges this steel can take.. 

The 52100 steel is tough, shaping and grinding this blade was a demanding process, but the reward is a knife with exceptional sharpness and edge retention.

I kept the kurouchi finish to keep that raw, rustic look of the blade as a nice contrast to the mirror core and bright cladding.

⚠️ Note: Avoid cutting frozen foods, bones, or hard crusts. The steel is hard and thin for a high performance. But that also makes the steel more brittle and prone to chipping if abused.