Gyuto 205mm

This San-maï Gyuto feature a thin blade, good distal taper and nimble tip. It give to this blade a good balance near the heel. Confortable pinch grip with the polished spine and choil as well as the 16x19mm Emoto. The Elm burl Wa handle add a lot of character.

Takefu Shiro 2 is one of the purest steels available, refined from superior quality steel, the Shiro 2 is extremely fine grained and once forged and heat treated, displays phenomenal sharpening characteristics. It has improved toughness which reduces chipping and extends edge retention

Blade materials: Pure iron clad (0.00% C) with Shirogami #2 core

Bevel: double, flat, 50/50 with kurouchi 

Finish: Kasumi with Iromono as last stone

Hardness: 63-64 HRC

Handle length : Wa, 135mm (octogonal)

Handle materials: Elm burl (from UK), mono-block, no dowel, non stabilized.

Saya material: None / You can order a Saya here -> Link for Saya

Tip to heel length: 205mm

Blade height at heel: 50mm

Spine thickness at handle: 4.2mm

Spine thickness mid-blade: 1.9mm

Spine thickness 1cm from tip: 0.9mm

Balance point: At the heel

Overall length: 350mm

Weight: 160g

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, 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)