Gyuto Furo III
The traditional signature gyuto I make with all its glory. This Gyuto is the go to blade for all preparation in food. the Kuroichi has a tsuchime finish making this blade have its own rustic and beautiful personality.
This blade survived a critical step that many knife makers are fearful of, water quenching. The purpose is to capture the most optimal hardness in the steel.
The copper in the jacket of the steel is extremely dynamic making it very unique.
The handle is African Blackwood with a natural finish.
No knife is the same as they are intended to be unique to their
- Steel Type: 52100 Cumai, Cryo Treated
- Blade Dimensions: 8” long x 2” wide
- Grind Type: Convex and Compound at spine
- Handle : African Blackwood and 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.