Western Gyuto with Brown Mallee Burl, Suminagashi - 180mm (7-1/8 in)
Product Description for Western Gyuto with Brown Mallee Burl, Suminagashi - 180mm (7-1/8 in)
Maker: Shigefusa & O'Malley (collaboration) (click to see more by this maker)
Item num: 90329
*** This is handmade and one-of-a-kind ***
Blade length: 7.20 in.
Total length: 12.00 in.
Blade height (at heel): 1.85 in.
Blade thickness (near bolster): 0.08 in.
Item weight: 6.00 oz.
Shipment weight: 9 oz.
Blade: San mai suminagashi (damascus) forged from carbon steels by Shigefusa
Bolster: Integral damascus
Handle: Stabilized brown mallee burl set on a full tang
Description: This is a collaboration between bladesmiths Shigefusa and Daniel O'Malley. During one of his visits to Japan, Mr. O'Malley met with Shigefusa to discuss the possibility of working on a series of collaborative knives. Shigefusa would forge and finish the blade. Mr. O'Malley would finish the tang and integral bolsters, completing the knife with deluxe handles better suited to the Western market. The result of their combined efforts are some of the most beautiful - and highest 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, a superb general purpose chef's knife. The long blade means the sawing motion required to cut meat becomes effortless and the slim profile keeps the weight low and the balance perfect.
Shigefusa forged the san mai blade by forge-welding an ultra-hard (63-64 Rc) carbon steel core between softer layers of suminagashi (damascus). This Japanese technique results in a knife which will hold its edge much longer than even the best European knives. Integral bolsters are frequently found on commercially made Western knives - it is a technique that is easy to do reasonably well in a factory with precise machinery. When done by hand, however, It is an extremely challenging process requiring a high degree of skill and patience - but the effect is well worth the extra effort. The sleekness of the knife is emphasized by the damascene pattern continuing from the blade onto the integral bolster.
The handle was formed from exhibition grade stabilized brown mallee burl (Piratinera guianensis). The stabilized wood will hold up well in the demanding environment of either a commercial or home kitchen. A single piece of this Australian native wood was cut so as to have the wood's unmistakable grain pattern travel across the tang. Brown Mallee burl is more of a growth form than a species of Eucalypt, it typically comes from poor sandy soil areas found in Western Australia. The wood has a tightly convoluted twirling grain and tight eyes with streaks of light tan giving a highly sought after two-tone appearance. The handle is profiled so as to be very comfortable and provide the chef with a secure grip. Two brass 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 knife is as high-performing as it is beautiful!
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