Western Gyuto with Pommele Bubinga Handle, 240mm (9-1/2 in)
Product Description for Western Gyuto with Pommele Bubinga Handle, 240mm (9-1/2 in)
Maker: Asai & O'Malley (collaboration) (click to see more by this maker)
Item num: 89073
*** This is handmade and one-of-a-kind ***
Blade length: 9.50 in.
Total length: 15.12 in.
Blade width: 1.95 in.
Blade thickness: 0.08 in.
Item weight: 8.10 oz.
Blade: Deeply etched stainless nickel damascus san mai with SG2 powdered metallurgical stainless steel, Rc 64-65
Handle: Exhibition grade stabilized pommele bubinga set on a full tang
Description: This is a collaboration between bladesmiths Asai and Daniel O'Malley. Asai-san has forged and finished the blade and Mr. O'Malley has finished the tang and integral bolsters, completing the knife with a deluxe handle designed and built for the Western market. The result of their combined effort is one of the most beautiful and high-performing chef's knives in the world.
The gyuto is modeled after the French pattern chef's knife. Longer and slimmer than the santoku, it is well suited to slicing and chopping - in other words, the superlative general purpose chef's knife. The long blade is needed for the sawing motion required to cut meat and the slim profile keeps the weight low and the balance perfect.
This knife has been hand-forged, beginning with an SG-2 powdered metallurgical (PM) stainless steel core (hagane). The smaller crystalline grain structure of the PM steel results in superior edge holding when compared to nearly any stainless steel, and means the edge it holds can be microns thin. The super-hard central core is surrounded by many layers of deeply etched nickel damascus. The multiple layers of steel create a surface that helps food release from the knife's side when cut. This time consuming process creates a knife with outstanding edge holding and exceptional beauty. The blade is distal tapered for optimal balance and is sharpened with an extremely thin, keen edge for the highest performance.
The handle was formed from exhibition grade pommele bubinga, which is a rare and beautiful central African wood. Mr. O'Malley used a single piece of wood, cutting it so as to have the wood's complex grain pattern travel across the tang. The brown-orange toned and highly variegated grain of the wood ripples along the length of the handle, swirling and baroque, interspersed with iridescent effects. The handle is profiled so as to be both comfortable and provide a secure hold. Two hidden bolt rivets and a complex mosaic pin secure the scales to the tang. The rivets are stainless steel and have been profiled to match the wood. The mosaic pin combines stainless steel with copper. This knife has perfect balance -- despite the long, 9-1/2 inch blade, it is effortless to use. Truly superlative fit and finish from two artists.
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