Gyuto 220mm

This San-maï Gyuto (Japanese chef knife) feature a long, fully ground blade and nimble tip. It give to this blade a good cutting performance and a lot of precision. The handle is made from Bog Oak.

Blade materials :  San-maï / 135Cr3 core with Soft steel cladding (0.1% C)

Bevel : zero grind, slightly convex, 50/50 

Finish : satin

Hardness : 63-64 HRC 

Handle length : Wa, 130mm (octogonal)

Handle materials : Brown Bog Oak (5500 years Old)

Saya material : None / You can order a Saya here -> Link for Saya

Tip to heel length : 220mm

Blade height at heel : 50mm

Spine thickness at handle : 3.5mm

Spine thickness mid-blade : 1.9mm

Spine thickness 1cm from tip: 0.6mm

Balance point : At the heel

Overall length : 360mm

Weight : 154gr

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, 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)