Gyuto 240mm
This Nishiji KU Gyuto feature a long blade, good distal taper, and thin tip. Flat profile at the heel with a slight curve toward the tip. The San-mai is made from 115CrV3 steel core with soft steel cladding. Forged to shape and to geometry the blade is ground on water cooled grinding wheel.
Specs :
- Construction : San-maï (3 layers)
- Range : Nishiji KU
- Type : Medium "weight"
- Blade length (heel to tip) : 240mm
- Blade height (at the heel): 53mm
- Hagane : 115CrV3
- Jigane : Soft steel
- Handle : Wa (Octogonal), with Thuja burl
- Balance point : Pinch grip
- Distal taper : 4 / 2 / 1 mm
- Weight : 180gr
- Finish : Black Kurouchi with satin bevels
- Hardness : ≥ 65HRC
- Custom saya : to order here
As I use unstabilised wood, burly handle need to be oiled more regularly to avoid movement, cracks and warpage. If you want a care free handle, choose bog Oak, English Oak or walnut. They are very stable and accept a lot more shrinkage. In doubt please contact me.
Allow me a couple of days to sharpen and send the knife to you. If any question or requirement, just message me at hello@simonmaillet.com.
My blades are made from carbon steel not stainless steel as it gives my knives an unbeatable sharpness. I prefer carbon steel for it ease to sharpen, the fine edge it takes and the beautiful patina that will develop. You do, however, need to give carbon steel knives just a little extra care to keep them in top shape. There are trade-offs in everything. Claddings stated as "dirty wrought iron" will be very reactive.
My handles are made from local, untreated, un-stabilised wood. I use linseed oil and bees wax to protect them. The color, may change with use.
EU postage with Colissimo
International postage with DHL express
