Gyuto 280mm Stainless steel

Gyuto 280mm Stainless steelGyuto 280x55mm, San Ma hand forged from 135Cr3 high carbon steel core and Mild steel clad in Sheffield. Long Gyuto, quite thin to my standard with a lovely iron wood ferrule (it's not very often so enjoy it) Kurouchi with flat grind and Satin finish. Double bevel Weight : 243 gr Balance point : Blade heavy Distal taper from 4. 20mm to 2. 30mm to 0. 80mm Wa handle made from Iron wood ferrule and ebonised English Oak, 150mm length. Overall length :

Blade height at heel : 56mm

Overall length: 265mm

As single bevel it perform very well for slicing protein

82mm (Emoto - mid blade - 1 cm from the tip)

The narrow blade reduces the drag as you cut against the meat

The handle is made from English Yew

single bevel with urasuki

Balance point: near the heel

The Swedish 26C3 core steel is a high carbon (1

Petty 100x35mm

6mm at the handle to 2

Honesuki 160x40mm