Gyuto - Shōjiki
For those who have followed my work, every knife is made with simple tools I possess and what results is the expression of what I envision in a blade through function and art.
The last knife, of every year, I commit to making something different and never done before. Whether it's the type of steel, handle material., or technique done to create a blade. This last knife of 2021 is not just a showstopper. It is as beautiful as it is in performance. A compound grind is put in each side of the bevel for food release.
While its hard to share through just a picture, the jacket of the blade is copper and brass.
No knife is the same as they are intended to be unique to their
- Steel Type: Chevron RainbowMai 80 Crv2 Carbon Core
- Blade Dimensions: 8.5” long x 2” wide
- Grind Type: Convex and Compound
- Handle : Ocean 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.