This Gyuto (Japanese chef knife) feature a long blade with nimble tip and a good distal taper. Shop made san-maï with 26C3 core and historic (dirty) wrought iron cladding. Forged to shape and to geometry the bevels are done on whetstone for a Kasumi finish (Shobudani). The handle is made with Bog Oak and brown Oak.
Specs :- Blade length : 215mm
- Blade height at heel : 48mm
- Blade thickness : 5.25mm - 1.8mm - 0.7mm
- Handle : Wa 140mm with Bog Oak and brown Oak ferrule
- Balance point : at the heel
- Weight : 150gr
To order a custom Saya (wooden sheath) click here : SAYA
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's bevels are ground using 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)