Gyuto 215mm kiridashi

Gyuto 215mm kiridashiGyuto 215x42mm, Monosteel hand forged from 115CrV3 (1. 2210) high carbon steel in Sheffield. This Gyuto is more a slicer. Thin behind the edge and fully harden, the blade reach 65HRC after a water quench. The kurouchi will provide a good food release and it's profile will offer good food penetration. Kurouchi with flat grind, satin. Double bevel Weight : 146 gr Balance point : At the heel Wa handle made from American Black walnut ferrule and ebonised

Tip to heel length : 190mm

- Blade height at heel : 48mm

Honesuki 120x30mm

Handle : Wa 140mm with Turkish Walnut

I use linseed oil and bees wax to protect them

Shop made san-maï with 26C3 core and historic (dirty) wrought iron cladding

displays phenomenal sharpening characteristics

but can be seen as a small veg cleaver as well

Wa handle made from American Red Oak

Saya material: None / You can order a Saya with Sean at @porter_customs

Tip to heel length: 210mm

San-maï hand forged from XC75 high carbon steel core and soft steel cladding