Chef's knife, Flat grind GYUTO, kitchen knife, Thin grind, 52100/100Cr6
Handforged kitchen knife made in my little studio.
Traditional chef’s knife/ GYUTO
Flat grind. The blade is really thin. Spine tapers from 2,7mm at heal to 1.5mm spine at the middle, 1,3mm just before the bevel starts on the tip. The thin grind means it will cut most of the veggies and meat super easily (won’t wedge), but should not do deboning, cutting through bones or harder shells, different grind should be done for that. It feels like a laser cutting through stuff with almost no resistance. Downside to the thin grind is that food release is also not very good.
The finish on the blade is made on the traditional Japanese Waterstones
Handle is purple spalted birch, stabilized by me in multiple colors. The spacer is linen micarta. It’s octagonally shaped.
The finish is a mat as I’m not the biggest fan of high gloss. If you like to have it shiny, please contact me as the handle can be buffed.
-mincing, dicing, and slicing
Multi-Purpose Kitchen knife. This means you can use them for just about every aspect of work in the kitchen. From mincing and chopping to dicing and slicing, a sharp and well-maintained knife can get the job done every time.
Overall length: 31,5 cm (12.4″)
Blade length: 19 cm (7.5″)
Handle length: 11 cm (4.3″)
Blade thickness: 2,7mm at the handle, 1,5 in the middle, 1.3mm just before the bevel starts on the tip
Weight: 152grams (5.36 ounces)
Grind: Flat (very light convex)
Steel: 52100 or 100Cr6
If you are interested in a sheath for it, that is possible too. A wooden (Saya) or leather sheath is the option.
I do offer lifetime sharpening. You send it back to me, I will also refresh (reoil, re-etch, re-sharp, etc.) the knife when back at the workshop.
For potential free shipping contact me at email@example.com
Send us a message if you have any questions about the product.
Whether you want to learn chip carving or how to carve a spoon and how to keep your tools sharp, we got you covered. Get in touch to book your course.