This knife is currently in the USA at Sean's workshop. If you have any question, please contact Sean at email@example.com or myself at firstname.lastname@example.org
This San-maï Gyuto feature a thin blade, good distal taper and nimble tip. It give to this blade a good balance. Confortable pinch grip with the polished spine and choil as well as the 16x19mm Emoto. The custom made handle by @porter_customs is just incredible.
26C3 Uddeholm is a very high carbon (1.26%) steel with closely controlled alloy content and low impurities. Originally developed for making scalpels and razor blades, it has very fine grain structure and the highest potential for sharpness.
Blade materials: Pure iron cladding (0% C) with 26C3 core
Bevel: double, flat, 50/50 with kurouchi
Finish: Kasumi with Shobu Iromono
Hardness: 63-64 HRC
Handle length : Custom Wa handle
Handle materials: Tasmanian black wood with marble blonde horn
Saya material: None / You can order a Saya with Sean at @porter_customs
Tip to heel length: 210mm
Blade height at heel: 50mm
Balance point: Near the heel
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.
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)