This San-maï Gyuto (Japanese chef knife) feature a long, tall but thin blade and nimble tip. It give to this blade a good maneuverability and precision. The handle is made from figured English Oak.
C130 / C125U is a the low alloyed steel with high carbon content. This grade is no longer used in industry and is becoming rare on the European market. Its low content of alloying elements requires water quenching.
Blade materials : San-maï / C130 core with historic wrought iron cladding (0.08% C)
Bevel : double, flat, 50/50 with kurouchi
Finish : Kasumi with Shobudani
Hardness : 63-64 HRC (water quenched)
Handle length : Wa, 135mm (octogonal)
Handle materials : Figured English Oak
Saya material : None / You can order a Saya here -> Link for Saya
Tip to heel length : 240mm
Blade height at heel : 57mm
Spine thickness at handle : 4.4mm
Spine thickness mid-blade : 1.8mm
Spine thickness 1cm from tip: 0.8mm
Balance point : 10mm from the heel, blade heavy
Overall length : 390mm
Weight : 187g
Allow me a couple of days to sharpen and send the knife to you. If any question or requirement, just message me at email@example.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)