This Gyuto (Japanese chef knife) feature a long blade, nimble tip and very aggressive distal taper. Shop made san-maï with Shirogami 1 core and historic wrought iron cladding. Forged to shape and to geometry the bevels are free of low spot with a Kasumi, finish on Iromono. The handle is made with Elm burl.
- Blade length : 245mm
- Blade height at heel : 55mm
- Blade thickness : 6.3mm - 2.2mm - 0.9mm
- Handle : Wa 145mm with Elm burl and G10 black spacer
- Saya : Black walnut with Elm and brass pin
- Balance point : at the pinch grip
- Weight : 230gr
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.
The knife's bevels are finish using 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)