Gyuto 245mm
This Gyuto feature a long and tall 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 a dead stock of soft iron (0.1% carbon & very clean) that I bought in Sheffield before I left. 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 Kurocuhi and the flat, stone ready bevel, the maintenance is very easy.
Specs :
- Name : Gyuto
- Year : August 2026
- Construction : San-maï (3 layers)
- Range : Soft iron Sheffield
- Geometry : Thin
- Blade length (heel to tip) : 245mm
- Blade height (at the heel): 61mm
- Hagane : 135Cr3
- Jigane : Clean soft iron
- Handle : Wa (Octogonal) with Brown Oak
- Balance point : Pinch grip
- Distal taper : 6.2 / 2.1 / 0.7 mm
- Weight : 222.7 grams
- Finish : Kurouchi with Kasumi polish
- Special feature : Take down handle with brass pin and tool
- Observation : thinner knife than usual
- 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