Gyuto 210mm Gyuto

Gyuto 210mm GyutoGyuto 210x55mm, San Ma hand forged from 26C3 Core and Pure iron clad in Sheffield. Water quenched (65HRC) Kurouchi finish with polished flat grind (Kasumi). Double bevel Weight : 188 gr Balance point : blade forward (near Emoto) Distal taper from 4. 10mm to 2. 70mm to 0. 85mm (Emoto mid blade 1 cm from the tip) Wa handle made from Elm (Ulmus procera), 145mm length. Overall length : 365mm Elm custom saya with beech pin (included) Allow me a couple of

Ko-Santoku 170x50mm

10mm at the handle to 2mm mid blade to 1mm at the tip

Spine thickness mid-blade: 2

Saya material: Black walnut with pin

This San-maï Nakiri (Japanese vegetable cleaver) feature a tall and thin blade

Blade height at heel: 44mm

It's not a meat cleaver

Blade materials :  San-maï / Shirogami 2 core with mild steel cladding (0

Handle materials: French Box wood with black buffalo horn ferrule

Kurouchi (blacksmith finish)

This San-maï Gyuto (Japanese chef knife) feature a short

This Wrought have lot more potential for a good polisher with the proper stones