Chef's Knife - Gyuto - 8 1/4 in. (210mm) with Black Ash Burl Handle
Product Description for Chef's Knife - Gyuto - 8 1/4 in. (210mm) with Black Ash Burl Handle
Maker: Hattori & O'Malley (collaboration) (click to see more by this maker)
Product line: Hattori - Cowry X (click to see more in this line)
Item num: 89332
*** This is handmade and one-of-a-kind ***
Blade length: 8.25 in.
Total length: 13.25 in.
Blade height (at heel): 1.85 in.
Blade thickness (near bolster): 0.10 in.
Item weight: 9.12 oz.
Blade: Cowry X stainless steel surrounded by damascus steel forged from stainless steels and pure nickel
Handle: Stabilized black ash burl
Description: Hattori Chef's knives are the height of perfection. They epitomize form meeting function in a tool that is not only beautiful to behold, but which performs so well it is a joy to use.
The gyuto is modeled after the French pattern chef's knife. Longer and slimmer than the santoku, it is well suited to the preparation of meat and as a 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 right.
The blade and tang are both distal tapered for a superior sense of balance. The handle was made by Daniel O'Malley using stabilized black ash burl. The convoluted, twisted grain of the very rare black ash wood, with its dramatic black spalting lines nicely complements Hattori's damascus. By using stabilized wood, Mr. O'Malley assures that the handle will hold up extremely well to the demanding environment of a professional chef's kitchen. Brass rivets surround a central mosaic pin.
The blade, with its intricate, high contrast Damascus sides is produced to absolute perfection. The center is created from Cowry X steel, one of the best steels anywhere and is hardened to Rc63-65 (extremely hard!). The softer Damascus steel sides are both visually stunning and supportive of the ultra-hard blade. The result is an extremely long-lasting razor-sharp edge.
Availability: Not currently available