Gyuto Kodai IV

*As of this month, a new method in S grinds have been implemented to yield a much thinner geometry yielding higher performance.
**While theMakers Mark is not present in the images, it will be before shipping!

This Gyuto is an ode to some of the original work that I started doing, heavily influenced by Japanese knives.

Yu-Shoku Steel is a prized steel made and imported from Japan. The core Steel reaches a screaming Rockwell Hardness of 64. For education purposes, most commercial knives are tempered 59-61 which is perfectly fine... but three points higher changes the game on edge retention.

To create the movement in cladding, The steel underwent forging with a hydraulic press used with my specialty mold dyes that creates a unique textured/hammered kuroichi.

Simply put, the edge on this blade is dumbfounding and glass-like sharp.

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.
- Steel Type: Yushoku Mokume Gane, Vtoku 2 carbon core
- Blade Dimensions: 8.75” long x 2.35” wide
- Grind Type: Convex and Compound
- Handle :Raffir Blue 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.