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Chef's Knife (Gyuto) with San Mai Traditional Macassar Ebony Handle (9.2")
by Bill Burke, M.S.
9.2 in.
15 in.
1.9 in.
0.11 in.
6.3 oz.
San mai blade combining a V-Toku carbon steel core with stainless steel sides
Macassar ebony with a nickel spacer and pakkawood ferrule
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Chef's Knife (Cocinero 180mm) with Guayacan Ebony and O2 Carbon Steel
by Pablo Untroib
7.1 in.
11.6 in.
2.05 in.
0.07 in.
10.2 oz.
O2 (Bohler K720) carbon steel with a forced patina, double tempered to 60 Hrc
Guayacan wood set on a full tang
Hand tooled, veg tanned leather sheath made by Pancho Elizalde
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Paring Knife (4 in.) with Dymondwood
by Jim Arbuckle, J.S.
4 in.
8 in.
0.66 in.
0.09 in.
2.4 oz.
154CM stainless steel, hardened and triple tempered to 59-60 Hrc
Dymondwood set on a hand fileworked full tang
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