Gyuto 220mm
This Gyuto Shefu 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.
The Shefu range is a more minimalistic option of my work, designed for Chef. I rethought some parts of my process to see where I could improve, work faster, reduce supply use and ultimately reduce cost. This range is priced at 1.6€ per mm of blade length.
The handle is rounded and made from fumed Oak. The cold forging is done in 1 pass (some hammer marks left from the hot forging). The iron cladding is bought “stock”, used as it is. The polishing is finish with an Akamon 1000 grit (I called it “Kasumi ish” as it gives some contrast but leave some scratches). Geometry is thinner for cutting performance
What doesn’t change from others ranges is the grinding on water wheel to keep it cool, the bevel “stone ready” for easy maintenance, the Kurouchi for rust proofing, the heat treatment for good edge, and the man behind it all.
Specs :
- Construction : San-maï (3 layers)
- Range : Shefu
- Type : Thin thickness
- Blade length (heel to tip) : 220mm
- Blade height (at the heel): 52mm
- Hagane : 26C3
- Jigane : Soft iron
- Handle : Maru (round), with fumed Oak, glued
- Balance point : Pinch grip
- Distal taper : 5.5 / 1.9 / 0.7 mm
- Weight : 181.5 grams
- Finish : Black Kurouchi with “kasumi ish”
- Special feature : none
- 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 very reactive.
My handles are made from local, untreated, un-stabilised wood. I use linseed oil, bees wax or varnish to protect them. The color, may change with use.
French postage with Colissimo
International postage with DHL express