Gyuto 1.2562 | 220mm | Curly Mango

Forged Gyuto out of the high carbon / high tungsten steel 1.2562.

(Quote from Xerxes Knives:
"1.2562 is a melt-metallurgical corrugated steel, which was originally designed for the production of reamers, broaches, engraving pins and similar tools. It combines the properties of hardness, wear resistance and toughness (in relation to other steels of the same hardness) like hardly any other steel. This is precisely why it is ideally suited for the manufacture of knives, especially kitchen knives. ")

A fine grained Steel with a hardness up to 68HRC but with an excellent toughness too.

The heat treatment needs more effort to do it correctly but it´s absolutely worth it imo.
I did two normalizing cycles, two grain refining cylces, soft annealing and a stress relieve cycle. Before hardening.

After hardening the blade get a deep freeze cycle in dry ice for 30-60min to get all the retained austenite out of the steel and two annealing cycles after that. This results in a hardness at about 67-68HRC.

The handle is made out of green Curly Mango (stabilized).

Specs:
1.2562 at 66-67HRC
170g
225x54x5,5 - 2,2 - 0,5mm (1cm in front of the tip)
1cm above the edge:
1,2 - 1,2 - 0,8mm (2cm in front of the tip)
Balance Point about 30mm in front of the handle

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