This Gokujo, japanese butcher knife for fish and meat, with an asymetrical bevel, a robust spine, good distal taper and very nimble tip. It give to this blade a good balance near the maker mark. Confortable pinch grip with the polished spine and choil as well as the 16x19mm Emoto.
The 26C3 core steel is a high carbon (1.26%) steel with closely controlled alloy content and low impurities.
Blade materials: Soft steel (0.15% C) with 26C3 core
Bevel: Double, flat, 80/20 for right handed chef with kurouchi
Finish: Satin finish
Hardness: 63-64 HRC
Handle materials: Bog Oak (5500 years) with G10 spacer
Saya material: Black walnut with pin
Tip to heel length: 155mm
Blade height at heel: 35mm
Spine thickness at handle: 4.8mm
Spine thickness mid-blade: 3.2mm
Spine thickness 1cm from tip: 0.8mm
Balance point: at the maker mark
Overall length: 290mm
Allow me a couple of days to sharpen and send the knife to you. If any question or requirement, just message me at firstname.lastname@example.org.
My blades are made from carbon steel not stainless steel, it gives my knives an unbeatable sharpness. I prefer carbon steel for it ease to sharpen, the fine edge it takes and the beautiful patina that will develop. You do, however, need to give carbon steel knives just a little extra care to keep them in top shape. There are trade-offs in everything.
The knife is polished using whetstones. It will be easier for your to maintain it or to improve my work.
UK postage with Royal Mail (Special delivery before 1pm)
International postage with DHL express (Custom and taxes PAID when buying this item)