This Gyuto (Japanese chef knife) feature a flat profile, K-tip, thick Emoto with a very heavy distal taper and a thin tip. Not my usual work, this blade is slightly hollow forged. Shop made san-maï with Spicy white 26C3 core steel and historic wrought iron cladding. Forged to shape and to geometry the bevels are ground on whetstone with a Kasumi-ish finish (Shobudani). The handle is made with Bog Oak and burl Elm.
Specs :- Blade length : 182mm
- Blade height at heel : 52mm
- Blade thickness : 8mm - 2.3mm - 1mm
- Handle : Wa, 135mm with Bog Oak (3300BC) and Burl Elm
- Balance point : at the heel
- Weight : 171gr
To order a custom Saya (wooden sheath) click here : SAYA
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. Dirty wrought iron claddings are 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.
The knife's bevels are ground using whetstones. This allow an easy maintenance at home. 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)