Gyuto - Aki II
With the newly refined grind, this knife performs with effortless cuts. Arguably one of the thinnest gluts I have done with an even taper and thinned edge. This blades geometry focuses on precision cuts for all things and an aid in food release.
Taking inspiration to "Kaiten Toshi" grinds, the bevel was ground in three ways.
Hollow, to flat at 3mm near edge, and the convex. It is truly a joy to use.
No knife is the same as they are intended to be unique to their
- Steel Type: 1095/Copper/1095
- Blade Dimensions: 8” long x 2” wide
- Grind Type: Convex and Compound
- Handle : Gemstone Quartz Synethic, Copper Bolster
High Carbon steel naturally oxidizes. It is favored amongst cook and professional chefs for its ease of sharpening and razor bone edge. After use, it will patina, call it your own culinary footprint in your blade. A simple wipe down is necessary after use. Apply mineral oil.