This San-maï Gyuto (Japanese chef knife) feature a thick blade, strong distal taper and nimble tip. The harden cladding give a lot of stiffness to the blade. Confortable pinch grip with the polished spine and choil as well as the Emoto. The brown Bog Oak Wa handle compliment the blade.
C130 / C125U is a the low alloyed steel with high carbon content. This grade is no longer used in industry and is becoming rare on the European market. Its low content of alloying elements requires water quenching.
Blade materials: San-maï / C130 core with suminagashi cladding (1070+15N20)
Bevel: double, flat, 50/50 with kurouchi
Finish: Polished and etched
Hardness: 63-64 HRC water quenched
Handle length : Wa, 135mm (octogonal)
Handle materials: Brown bog Oak for UK (5500 years old)
Saya material: None / You can order a Saya here -> Link for Saya
Tip to heel length: 215mm
Blade height at heel: 50mm
Spine thickness at handle: 4.7mm
Spine thickness mid-blade: 2.1mm
Spine thickness 1cm from tip: 1.1mm
Balance point: Near the heel, blade forward
Overall length: 365mm
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.
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)