Gyuto 230mm nakiri

Gyuto 230mm nakiriThis Gyuto (Japanese chef knife) feature a long blade, thick spine but nimble tip with a good distal taper. Shop made san ma with Shirogami 1 core and soft soft iron cladding. Forged to shape and to geometry the bevels are done on whetstone for a Kasumi finish (Iromono). The handle is made with Bog Oak. Specs : Blade length : 230mm Blade height at heel : 45mm Blade thickness : 5. 6mm 3mm 0. 8mm Handle : Wa 140mm with Bog Oak Balance point : at the

Gyuto K-Tip 190x55mm

2mm at the handle to 2mm mid blade to 0

Bunka 230x70mm

San-maï blade 26C3 high carbon steel core and pure iron cladding

Bird beak handle made from Bog Oak (UK

spreading crown above thick branches and a trunk that becomes fissured with age

Skiving knife 90x20mm

Weight : 54gr

Harden at 64-65HRC

The kurouchi will provide a good food release and it's profile will offer good food penetration

Balance point: At the maker mark

Originally developed for making scalpels and razor blades