Gyuto 240mm
This Gyuto feature a medium blade, good distal taper, thin tip. Flat profile from the heel with a slight curve toward the tip. The San-mai is laminated by myself in house from salvage soft iron from Sheffield (That's the Tataraba range with the second touch mark on the blade). Forged to shape and to geometry (no grinding on the KU) the blade is ground on water cooled grinding wheel then finish by hand on a progression of synthetic and natural Japanese stones. With the "oxidation proof" of the Kurouchi and the flat, stone ready bevel, the maintenance is very easy.
Specs :
- Name : Gyuto
- Year : August 2026
- Construction : San-maï (3 layers)
- Range : Tataraba KU
- Geometry : Thin with low bevel
- Blade length (heel to tip) : 240mm
- Blade height (at the heel): 55mm
- Hagane : 135Cr3
- Jigane : Vintage soft iron
- Handle : Kuri (Chestnut shaped) with Walnut
- Balance point : Pinch grip
- Distal taper : 5.6 / 2 / 0.8 mm
- Weight : 191.1 grams
- Finish : Kurouchi with Kasumi polish
- Special feature : Take down handle with brass pin and tool
- Observation : 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 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