Gyuto 230mm
This Suminagashi Gyuto feature a long blade, good distal taper, thin tip. Flat profile at the heel with a slight curve toward the tip. The San-mai is made from 135Cr3 steel core with twisted suminagashi cladding. Forged to shape and to geometry the blade is ground on water cooled grinding wheel.
Specs :
- Construction : San-maï (3 layers)
- Range : Suminagashi
- Type : Medium thickness
- Blade length (heel to tip) : 230mm
- Blade height (at the heel): 56mm
- Hagane : 135Cr3
- Jigane : Twisted suminagashi with wrought iron and O1
- Handle : Wa (octogonal), with Brown Oak and English Oak
- Balance point : Pinch grip
- Distal taper : 5.6 / 2.6 / 0.9 mm
- Weight : 205.8 grams
- Finish : Black Kurouchi with Kasumi
- Special feature : Some inclusion within the wrought (see photos)
- Hardness : ≥ 64HRC
- Custom saya : to order here
Allow me a couple of days to sharpen and send the knife to you. If any question or requirement, just message me at hello@simonmaillet.com.
My blades are made from carbon steel not stainless steel as 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. Claddings stated as "dirty wrought iron" will be very reactive.
My handles are made from local, untreated, un-stabilised wood. I use linseed oil and bees wax to protect them. The color, may change with use.
French postage with Colissimo
International postage with DHL express
