Gyuto Honyaki - Arashi
This gyuto is certainly a one off from what I usually do. applying clay on the blade during its heat treatment gives the blade a soft spine and a diamond hard edge. In result, a hamon is present in the blade to see its differential hardening.
It is a very functional blade that has a wicked edge.
This gyuto was intentionally "blacked out" through a force patina by leaving it overnight in an etchant. The blade will still patina naturally due to what the owner will be using the knife for.
No knife is the same as they are intended to be unique to their
In this specific picture, mineral oil has been applied amply to protect blade.
- Steel Type: W2 Carbon, Clay Tempered and Hardened.
- Blade Dimensions: 9” long x 2” wide
- Grind Type: Convex
- Handle : AquaGreen Maple Burl and Copper
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.