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Western Chef's Knife - Gyuto - 180mm (7-1/4 in) - with Koa, Suminagashi

Western Chef's Knife - Gyuto - 180mm (7-1/4 in) - with Koa, Suminagashi
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Recommended products:
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product description

Related Products:
O'Malley, Daniel
RyuSen Damascus
Fixed Blade Knives
Blade Style - San Mai
Chef Knives & Santoku
Damascus
Gyuto
Japanese/Asian Knives
Stainless - Damascus
Stainless Steel
Wood - Koa
Double Bevel

Product Description for Western Chef's Knife - Gyuto - 180mm (7-1/4 in) - with Koa, Suminagashi

Maker: RyuSen & O'Malley (collaboration) (click to see more by this maker)
Item num: 90148
*** This is handmade and one-of-a-kind ***
Blade length: 7.25 in.
Total length: 12.00 in.
Blade width: 1.70 in.
Blade thickness: 0.10 in.
Item weight: 5.85 oz.
Shipment weight: 8.95 oz.
Blade: Stainless damascus san mai blade with a VG10 stainless steel core (Hrc 60 - 61)
Handle: Presentation grade stabilized curly koa set with a mosaic pin and hidden bolt rivets
Description: 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 slice meats and vegetables and the slim profile keeps the weight low and the balance perfect.
Construction of the blade began with bundles of special alloy stainless steel wire which are repeatedly folded together and forge-welded by hand. This time consuming process creates a Jigane (the outside layers of the blade) with a beautiful damascus pattern. The maker than begins preparation of the Hagane (the middle layer of the blade) by hand forging high carbon steel, alloyed with cobalt. The basic construction of the blade is competed by forge-welding the Hagane between two layers of Jigane. Following in the best tradition of knife making, a steel ferrule is forge-welded to the tang to ensure that food particles can not become lodged between the tang and the handle.
The handle was formed by bladesmith Daniel O'Malley from presentation grade curly koa wood. By stabilizing the wood, O'Malley ensures that the knife will hold up well under the heavy demands of either a commercial or home kitchen. A single piece of wood was cut so as to have the figure travel across the tang. The curl pattern is particularly tight and has nice chatoyancy. Mr. O'Malley profiled the handle to be very comfortable and provide the chef with a secure grip. Two stainless steel hidden bolt rivets and an elegant stainless steel and copper mosaic pin secure the scales to the tang. The rivets have been profiled to match the wood - the seam is imperceptible. This is a knife both high-performing and elegant!
Availability: Not currently available

 
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