Ko-Gyuto 205mm

This Gyuto feature a small blade, good distal taper, thin tip. Round profile from the heel that curve toward the tip. The San-mai is laminated by myself in house. Forged to shape and to geometry the blade is ground on water cooled grinding wheel then finish by hand on bench stone. Specs : - Name : Ko-Gyuto - Year : July 2026 - Construction : San-maï (3 layers) - Range : Tetsu KU - Geometry : Medium - Blade length (heel to tip) : 205mm - Blade height (at the heel): 47mm - Hagane : Aogami 2 - Jigane : Wrought iron - Handle : Maru (chestnut shape) with Yew - Balance point : at the heel - Distal taper : 5 / 2 / 0.7 mm - Weight : 174.4 grams - Finish : Kurouchi with Kasumi polish - Special feature : Take down handle with brass pin and tool - Observation : none - Hardness : ≥ 64HRC 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 more reactive. My handles are made from local, untreated, un-stabilised wood. I use oil and varnish to protect them. The color, may change with use. French postage with Chronopost / Colissimo International postage with DHL express / UPS