This San-maï Gyuto (Japanese chef knife) feature a long, fully ground blade and nimble tip. It give to this blade a good cutting performance and a lot of precision. The handle is made from Bog Oak.
Blade materials : San-maï / 135Cr3 core with Soft steel cladding (0.1% C)
Bevel : zero grind, slightly convex, 50/50
Finish : satin
Hardness : 63-64 HRC
Handle length : Wa, 130mm (octogonal)
Handle materials : Brown Bog Oak (5500 years Old)
Saya material : None / You can order a Saya here -> Link for Saya
Tip to heel length : 220mm
Blade height at heel : 50mm
Spine thickness at handle : 3.5mm
Spine thickness mid-blade : 1.9mm
Spine thickness 1cm from tip: 0.6mm
Balance point : At the heel
Overall length : 360mm
Weight : 154gr
Allow me a couple of days to sharpen and send the knife to you. If any question or requirement, just message me at email@example.com.
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)