This Gyuto (Japanese chef knife) feature a flat heel, slight belly, thin blade with a strong distal taper and nimble tip. Shop made san-maï with Hitachi Shirogami 1 steel core and historic wrought iron cladding. Forged to shape and to geometry the bevels are ground on water cooled grinding stone with a kasumi finish. The handle is made with Bog Oak and Box wood.
- Blade length : 210mm
- Blade height at heel : 50mm
- Blade thickness : 4.9mm - 1.68mm - 0.8mm
- Handle : Wa, 135mm with Bog Oak ferrule and Box wood handle
- Balance point : at the heel
- Weight : 165gr
- Hardness : 65 HRC
- Saya : Maple and bog Oak with Box wood pin
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. 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.
When stated, my knives bevels are ground and polished with Japanese 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)