{"product_id":"gyuto-220mm-20","title":"Gyuto 220mm","description":"\u003cp\u003eThis Gyuto feature a medium size blade, good distal taper, thin tip\u003cspan\u003e. Flat profile from the heel with a curve toward the tip. The San-mai\u003c\/span\u003e is laminated by myself in house. Forged to shape and to geometry the blade is ground on water cooled grinding wheel then finish by hand on bench stone.\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eSpecs :\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e- Name : Gyuto\u003cbr\u003e- \u003cmeta charset=\"utf-8\"\u003eYear : April 2026\u003cbr\u003e- \u003cmeta charset=\"utf-8\"\u003eConstruction : San-maï (3 layers)\u003cbr\u003e- Range : Tetsu KU\u003cbr\u003e- Geometry : Medium\u003cbr\u003e- Blade length (heel to tip) : 220mm\u003cbr\u003e\u003cspan\u003e- Blade height (at the heel): 50mm\u003c\/span\u003e\u003cbr\u003e\u003cmeta charset=\"utf-8\"\u003e- Hagane : 135Cr3\u003cbr\u003e\u003cspan\u003e- Jigane : Wrought iron (dirty)\u003c\/span\u003e\u003cbr\u003e- Handle : Wa (octogonal) with Walnut and Bog Oak (5500 y\/o)\u003cbr\u003e- Balance point : Pinch grip\u003cbr\u003e\u003cspan\u003e- Distal taper : 5.6 \/ 2.3 \/ 0.8 mm\u003c\/span\u003e\u003cbr\u003e- Weight : 193.3 grams\u003cbr\u003e- Finish : Kurouchi with Kasumi\u003cbr\u003e- Special feature : Take down handle with brass pin and tool\u003cstrong\u003e\u003cbr\u003e- Observation : few less black blemishes in the kurouchi\u003cbr\u003e\u003c\/strong\u003e\u003cspan\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e- Hardness :\u003cspan\u003e \u003cmeta charset=\"utf-8\"\u003e≥ 64HRC\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003eAllow 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.\u003cbr\u003e\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003eMy 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 more reactive. \u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003eMy handles are made from local, untreated, un-stabilised wood. I use oil and varnish to protect them. The color, may change with use. \u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003eFrench postage with Chronopost \/ Colissimo\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003eInternational postage with DHL express\u003cspan\u003e \/ UPS\u003c\/span\u003e\u003c\/em\u003e\u003c\/p\u003e","brand":"Simon Maillet","offers":[{"title":"Default Title","offer_id":55567055913336,"sku":null,"price":550.0,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0460\/6171\/5607\/files\/IMG_5510.jpg?v=1779347648","url":"https:\/\/www.simonmaillet.com\/products\/gyuto-220mm-20","provider":"Simon Maillet","version":"1.0","type":"link"}