Epicurean Edge The Knife that Makes the Meal Price Matching
ALL PRODUCTS
Shop by Category
Shop by Maker
Shop by Price
Shop by Material
Shop by Feature
Gift Certificates
Web Specials

 CHEF'S KNIVES
Shop by Purpose
Shop by Maker
Shop by Price
Shop by Material
Shop by Feature
Left-Handed Knives
Knife Sets
Japanese/Asian Knives
      Double Bevel
      Single Bevel
      Santoku

 OTHER PRODUCTS
Graters & Peelers
Sharpening/Waterstones
Knife Storage/Saya
Cutting Boards
Shears & Pruning Tools

 SERVICES
Sharpening Service
Gift Registry

INFORMATION
About Us
FAQ & Information

Chef's Knife - Gyuto (10-3/4 in.) 52100 San Mai with Maple Burl

Chef's Knife - Gyuto (10-3/4 in.) 52100 San Mai with Maple Burl
click for smaller images

click on thumbnail to see a larger photo
Rating: No reviews
add review | list reviews
Availability: Not currently available

product description

Related Products:
Thomas, Devin
Carbon Steel
Fixed Blade Knives
Blade Style - San Mai
Carbon Steel - 52100
Chef Knives & Santoku
Distal Taper
Finish - Satin
Gyuto
Japanese/Asian Knives
Wood - Maple
Woods

Product Description for Chef's Knife - Gyuto (10-3/4 in.) 52100 San Mai with Maple Burl

Maker: Devin Thomas (click to see more by this maker)
Item num: 89767
Blade length: 10.75 in.
Total length: 17.00 in.
Blade width: 2.10 in.
Blade thickness: 0.11 in.
Item weight: 7.80 oz.
Blade: Satin finished, distal tapered san mai blade with a 52100 carbon steel core and 410 stainless steel sides
Handle: Presentation grade maple burl with a paper micarta ferrule
Description: Devin Thomas is probably best known for his exquisite damascus steel -- what is less well known is that he is also an exceptional knifemaker that specializes in chef's knives.
The European chef's knife (known as a gyuto in Japan) is well suited for use as a general purpose chef's knife -- from chopping, to slicing and dicing, the chef's knife is a great choice. The long blade is needed for the sawing motion required to cut meat and vegetables and the slim profile keeps the weight low and the balance right.
The san mai style blade combines a central core formed from 52100 carbon steel and softer, supportive 410 stainless steel sides. Many knifemakers and users feel that 52100 is among the best, if not the best, steel used to make knives. The carbon steel blade will have exceptional edge holding, even under heavy use, though carbon steel knives do require slightly more care. We recommend using camellia oil after use to avoid rust. By combining 52100 with stainless damascus sides, Devin not only creates a more resilient knife, but he also makes the knife much easier to care for due to the stainless steel side walls. A distal taper ensures optimal balance.
The octagonal handle combines presentation grade maple burl with jet black micarta. The black micarta nicely complements the dark tones in the burl.
Exceptional work throughout!
Availability: Not currently available

 
Home | View Cart | Check Out | Search | Empty Cart
price matching | customer service | privacy policy | guarantee | about us

Phone Orders: 425-889-5980
Looking for Custom Knives? Try http://www.BladeGallery.com

We Accept Discover, American Express, Visa, MasterCard, Check and Money Order
Epicurean Edge, Cutlery, Kirkland, WA
Comments and questions to info@epicureanedge.com
Copyright 2011-2015 BladeGallery Inc. All rights reserved.