{"product_id":"ko-gyuto-200mm-1","title":"Ko-Gyuto 200mm","description":"\u003cp\u003eThis Shefu Gyuto feature a medium size blade, good distal taper, thin tip\u003cspan\u003e. Flat profile at the heel with a slight curve toward the tip. The San-mai\u003c\/span\u003e is laminated by myself in house. Forged to shape and to geometry the blade is ground on water cooled grinding wheel. \u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eSpecs :\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e- Name : Gyuto \u003cbr\u003e- \u003cmeta charset=\"utf-8\"\u003eYear : January 2026\u003cbr\u003e- \u003cmeta charset=\"utf-8\"\u003eConstruction : San-maï (3 layers)\u003cbr\u003e- Range : Shefu KU\u003cbr\u003e- Geometry : Medium thickness\u003cbr\u003e- Blade length (heel to tip) : 200mm\u003cbr\u003e\u003cspan\u003e- Blade height (at the heel): 52mm\u003c\/span\u003e\u003cbr\u003e\u003cmeta charset=\"utf-8\"\u003e- Hagane : 26C3\u003cbr\u003e\u003cspan\u003e- Jigane : Soft iron\u003c\/span\u003e\u003cbr\u003e- Handle : Maru (round), brown Oak, glued\u003cbr\u003e- Balance point : Near the heel\u003cbr\u003e\u003cspan\u003e- Distal taper : 5.9 \/ 2.4 \/ 1 mm\u003c\/span\u003e\u003cbr\u003e- Weight : 176.4 grams\u003cbr\u003e- Finish : textured Kurouchi with \"Kasumi ish\" \u003cbr\u003e- Special feature : Finish with Akamon 1000 grit\u003cstrong\u003e\u003cbr\u003e- Observation : \u003cbr\u003e\u003c\/strong\u003e\u003cspan\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e- Hardness :\u003cspan\u003e \u003cmeta charset=\"utf-8\"\u003e≥ 64HRC\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003eAllow 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.\u003cbr\u003e\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003eMy 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. \u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003eMy handles are made from local, untreated, un-stabilised wood. I use linseed oil, bees wax or varnish to protect them. The color, may change with use. \u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003eFrench postage with Chronopost \/ Colissimo\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003eInternational postage with DHL express\u003cspan\u003e \/ UPS\u003c\/span\u003e\u003c\/em\u003e\u003c\/p\u003e","brand":"Simon Maillet","offers":[{"title":"Default Title","offer_id":55444833370488,"sku":null,"price":320.0,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0460\/6171\/5607\/files\/IMG_4496.jpg?v=1770322032","url":"https:\/\/www.simonmaillet.com\/products\/ko-gyuto-200mm-1","provider":"Simon Maillet","version":"1.0","type":"link"}