Western Gyuto - 250mm (10 in) - with Amboyna Burl, PM/Suminagashi
Product Description for Western Gyuto - 250mm (10 in) - with Amboyna Burl, PM/Suminagashi
Maker: Asai & O'Malley (collaboration) (click to see more by this maker)
Item num: 91796
*** This is handmade and one-of-a-kind ***
Blade length: 10.00 in.
Total length: 15.00 in.
Blade width: 2.10 in.
Blade thickness: 0.12 in.
Item weight: 9.30 oz.
Shipment weight: 12.9 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: Presentation grade stabilized amboyna 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 thin blade 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 presentation amboyna 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. Stabilized wood holds up well to the demanding environment of either a home or commercial kitchen. The handle is profiled so as to be very comfortable and provide a secure hold. It swells palm moves into a slimmer waist, and swells again as it approaches 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