This San-maï Gyuto feature a thin blade, good distal taper and nimble tip. It give to this blade a good balance near the heel. Confortable pinch grip with the polished spine and choil as well as the 16x19mm Emoto. The Elm burl Wa handle add a lot of character.
The Swedish 26C3 core steel is a high carbon (1.26%) steel with closely controlled alloy content and low impurities.
Blade materials: Pure iron clad (0.00% C) with 26C3 core
Bevel: double, flat, 50/50 with kurouchi
Finish: Kasumi with Iromono as last stone
Hardness: 64-65 HRC
Handle length : Wa, 140mm (octogonal)
Handle materials: Elm burl (from UK), mono-block, no dowel, non stabilized.
Saya material: None / You can order a Saya here -> Link for Saya
Tip to heel length: 220mm
Blade height at heel: 55mm
Spine thickness at handle: 5mm
Spine thickness mid-blade: 1.9mm
Spine thickness 1cm from tip: 0.7mm
Balance point: Near the heel, handle heavy
Overall length: 375mm
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)