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Western Gyuto with Spalted Maple Handle, Suminagashi - 210mm (8-1/4 in)

Western Gyuto with Spalted Maple Handle, Suminagashi - 210mm (8-1/4 in)
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product description

Related Products:
Asai PM (SG2)
O'Malley, Daniel
Artisan Made
Blade Style - San Mai
Chef Knives & Santoku
Damascus
Distal Taper
Gyuto
Japanese/Asian Knives
Stainless - Damascus
Stainless - SG2
Stainless Steel

Product Description for Western Gyuto with Spalted Maple Handle, Suminagashi - 210mm (8-1/4 in)

Maker: Asai & O'Malley (collaboration) (click to see more by this maker)
Item num: 89450
*** This is handmade and one-of-a-kind ***
Blade length: 8.40 in.
Total length: 13.50 in.
Blade width: 1.95 in.
Blade thickness: 0.10 in.
Item weight: 6.95 oz.
Blade: Deeply etched stainless nickel Damascus san mai with SG2 powdered metallurgical stainless steel, Rc 64-65
Bolster: Satin finished pinned steel bolster
Handle: Stabilized spalted maple burl
Description: This one-of-a-kind knife is a collaboration between bladesmiths Asai and Daniel O'Malley. During one of his visits in Japan, Mr. O'Malley met with Asai to discuss the possibility of working on a series of collaborative knives. Asai would forge and finish the blade. Mr. O'Malley would finish the tang and bolsters, completing the knife with deluxe handles better fit for the Western market.
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 -- an ideal general purpose chef's knife. The long blade is needed for the sawing motion required to cut meats and fish and the slim profile keeps the weight low and the balance perfect.
This knife was hand-forged by Asai beginning with an SG2 powdered metallurgical (PM) stainless steel core (hagane). The smaller crystalline size of this PM steel results in superior edge holding when compared to nearly any stainless steel. The central core is surrounded by many layers of deeply etched nickel Damascus. These many layers of steel result in 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 beauty. The blade is distal tapered for optimal balance and has an extremely thin, keen edge for the highest performance.
The handle was formed from stabilized spalted maple burl. A single piece of wood was cut so as to have the wood's complex grain pattern travel across the distal tapered tang. The convoluted pattern of the wood nicely reflects the suminagashi pattern in the blade. This is among the darker pieces of maple burl that I have encountered and it is exceptional! The handle is profiled so as to be very comfortable and provide a secure hold. It swells both at the palm and at the back. 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 feels as good as it looks.
Availability: Not currently available

 
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