Gyuto 210mm
This Nishiji Gyuto feature a medium size blade, good distal taper, thin tip. Flat profile at the heel with a slight curve toward the tip. The San-mai is laminated by myself in house. Forged to shape and to geometry the blade is ground on water cooled grinding wheel.
Specs :
- Name : Gyuto
- Year : February 2026
- Construction : San-maï (3 layers)
- Range : Nishiji
- Geometry : Medium thickness
- Blade length (heel to tip) : 210mm
- Blade height (at the heel): 53mm
- Hagane : 135Cr3
- Jigane : Soft Steel
- Handle : Maru (Round), with Yew
- Balance point : near the heel
- Distal taper : 5.5 / 2.2 / 0.8 mm
- Weight : 201.6 grams
- Finish : Kurouchi with Kasumi "ish" (with Akamon 1000)
- Special feature :
- Observation : Small over grind near the handle on the spine (see photo)
- Hardness : ≥ 64HRC
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 more reactive.
My handles are made from local, untreated, un-stabilised wood. I use oil and varnish to protect them. The color, may change with use.
French postage with Chronopost / Colissimo
International postage with DHL express / UPS