There are some chef knives I make that have a bold statement in appearance. This would be one of them. A daily driver to use for anything, incredibly thin behind the edge with intentional balance for swift cuts.
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
- Steel Type: FireStorm Cu Shim 80 CRV2 Core, Cryogenically Treated
- Blade Dimensions: 8” long x 2” wide
- Grind Type: Convex and Compound
- Handle : Juma Gold, 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.