Gyuto 220mm coming soon
This Gyuto feature a medium size blade, good distal taper, thin tip. Flat profile from the heel with a curve toward the tip. The grind is asymmetrical 60/40 for handed person. The San-mai 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.
Specs :
- Name : Gyuto
- Year : June 2026
- Construction : San-maï (3 layers)
- Range : Nishiji KU
- Geometry : Medium
- Blade length (heel to tip) : 220mm
- Blade height (at the heel): 51mm
- Hagane : 135Cr3
- Jigane : Soft steel
- Handle : Maru (chestnut shape) with Walnut (friction fitted)
- Balance point : near the heel
- Distal taper : 6 / 2.1 / 0.7 mm
- Weight : 184.9 grams
- Finish : Kurouchi with satin bevels (kasumi ish)
- Special feature : Asymmetrical grind 60-40 for right handed chef
- Observation : Handled friction fitted - No glue
- 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 more reactive.
My handles are made from local, untreated, un-stabilised wood. I use oil and varnish to protect them. The color, may change with use.
French postage with Chronopost / Colissimo
International postage with DHL express / UPS