This Gyuto (Japanese chef knife) feature a long, tall blade and nimble tip. The strong distal taper give to this blade power with good cutting performance and food release. The handle is made from Burl Elm with Buffalo horn ferrule.
Blade materials : San-maï / 115CrV3 core with historic wrought iron cladding (0.08% C)
Bevel : Kurouchi, tall and flat, 50/50
Finish : Kasumi with Iromono
Hardness : 64 HRC
Handle length : Wa, 135mm (octogonal)
Handle materials : Burl Elm (From UK) and black buffalo horn
Saya material : None / You can order a Saya here -> Link for Saya
Tip to heel length : 255mm
Blade height at heel : 61mm
Spine thickness at handle : 5.3mm
Spine thickness mid-blade : 2.2mm
Spine thickness 1cm from tip: 0.6mm
Balance point : At the pinch grip, 20mm from the heel blade heavy
Overall length : 405mm
Weight : 220gr
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)