Gyuto Bakuhatsu III

While I am recognized for focusing heavily on the geometry of bevels, I also tend to go the unorthodox path and making knives that just pop.
Its one of those things when you know your knife is cooler than the other chefs.

This knife is a true performer and not just for looks.

Aided by a technical S grind, this gyuto helps in food release and ease of cutting.

No knife is the same as they are intended to be unique to their
owner.
A saya will be included.

- Steel Type: TigerMai Ripple 80 CRV2 Core, Cryogenically Treated
- Blade Dimensions: 8.” long x 2.2” wide
- Grind Type: Convex and Compound
- Handle :Juma, contoured

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.