This Gyuto (Japanese chef knife) feature a workhorse geometry, flat heel, good distal taper, stiff blade with thin tip. Shop made san-maï with Spicy white 26C3 core steel and spring steel cladding. Forged to shape and to geometry the bevels are ground on water cooled grinding stone with a satin finish. The handle is made with Bog oak and Ash.
- Hagane : 26C3
- Jigane : Spring steel (Sheffield - UK)
- Blade length : 240mm
- Blade height at heel : 55mm
- Blade thickness : 4.6mm - 2.6mm - 0.9mm
- Handle : Wa, 135mm with Bog Oak ferrule and cross cut Ash
- Balance point : at the pinch grip
- Weight : 234gr
- Hardness : ≥ 65 HRC
To order a custom Saya (wooden sheath) click here : SAYA
Allow me a couple of days to sharpen and send the knife to you. If any question or requirement, just message me at firstname.lastname@example.org.
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. Claddings stated as "dirty wrought iron" will be very reactive.
My handles are made from local, untreated, un-stabilised wood. I use linseed oil and bees wax to protect them. The color, may change with use.
When stated, my knives bevels are ground and polished with Japanese whetstones. This allow an easy maintenance at home. 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)