Gyuto 250mm butcher

Gyuto 250mm butcherThis Tetsu Gyuto feature a long blade, good distal taper, thin tip. Flat profile at the heel with a slight curve toward the tip. The San mai is laminated by myself in house. Forged to shape and to geometry the blade is ground on water cooled grinding wheel. Specs : Construction : San ma (3 layers) Range : Tetsu KU Type : Medium thickness Blade length (heel to tip) : 250mm Blade height (at the heel): 60mm Hagane : 26C3 Jigane : Wrought iron Handle : Wa

- Blade length : 160mm

- Balance point : at the pinch grip- Weight : 210gr- Finish : Black kurouchi with kasumi polish finishing on Mikawa nagura

- Blade height at the shinogi : 25mm- Hagane : 135Cr3- Jigane : suminagashi (wrought iron and nickel)- Weight : 109gr- Finish : deep etch with stone polished bevel

The Shirogami #2 is one of the purest steels available

Ko-Deba 135x50mm

short blade with a good distal taper and nimble tip

Weight : 180 gr / Balance point : at the heelWa handle made from 2 pieces of locally grown Ebonised English Oak and Black Walnut

Blade materials :  San-maï / 135Cr3 core with Soft steel cladding (0

San-maï hand forged from 26c3 (Spicy white) high carbon steel core and soft steel clad in Sheffield

- Finish : Black Kurouchi with “kasumi ish”

The san-mai is made from 135Cr3 steel core with a lazy twist suminagashi cladding

140mm with Elm burl ferrule and Bog Oak