This San-maï Gyuto (Japanese chef knife) feature a thin, long blade with K-tip, good distal taper and nimble tip. Confortable pinch grip with the polished spine and choil as well as the Emoto. The Elm burl with black horn Wa handle compliment the blade.
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 suminagashi cladding (Pure iron + 15n20)
Bevel: double, flat, 50/50 with kurouchi
Finish: Kasumi with Aizu
Hardness: 63-64 HRC water quenched
Handle length : Wa, 140mm (octogonal)
Handle materials: Elm Burl from UK with extra long black buffalo horn ferrule
Saya material: None / You can order a Saya here -> Link for Saya
Tip to heel length: 255mm
Blade height at heel: 55mm
Spine thickness at handle: 4.45mm
Spine thickness mid-blade: 2.2mm
Spine thickness 1cm from tip: 0.8mm
Balance point: At the heel
Overall length: 410mm
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 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)