This San-maï Gyuto (Japanese chef knife) feature a thin blade, good distal taper and nimble tip. Thick core to give more stiffness to the blade. Confortable pinch grip with the polished spine and choil as well as the Emoto. The jet Black Bog Oak Wa handle compliment the blade.
26C3 Uddeholm is a very high carbon (1.26%) steel with closely controlled alloy content and low impurities. Originally developed for making scalpels and razor blades, it has very fine grain structure and the highest potential for sharpness.
Blade materials: San-maï / 26C3 core with Pure iron cladding (0%C)
Bevel: double, flat, 50/50 with kurouchi
Finish: Kasumi with Shobudani
Hardness: 63-64 HRC
Handle length : Wa, 135mm (octogonal)
Handle materials: Brown bog Oak from UK (5500 years old)
Saya material: None / You can order a Saya here -> Link for Saya
Tip to heel length: 220mm
Blade height at heel: 45mm
Spine thickness at handle: 4mm
Spine thickness mid-blade: 2.1mm
Spine thickness 1cm from tip: 0.7mm
Balance point: At the heel
Overall length: 370mm
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. For Sharpening service please contact Scott from www.sheffieldknifesharpening.com
UK postage with Royal Mail (Special delivery before 1pm)
International postage with DHL express (Custom and taxes PAID when buying this item)