Gyuto 220mm

This Gyuto feature a medium size blade, good distal taper, thin tip. Flat profile from the heel with a curve toward the tip. The grind is asymmetrical 60/40 for handed person. 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 : Gyuto - Year : June 2026 - Construction : San-maï (3 layers) - Range : Nishiji KU - Geometry : Medium - Blade length (heel to tip) : 220mm - Blade height (at the heel): 51mm - Hagane : 135Cr3 - Jigane : Soft steel - Handle : Maru (chestnut shape) with Walnut (friction fitted) - Balance point : near the heel - Distal taper : 6 / 2.1 / 0.7 mm - Weight : 184.9 grams - Finish : Kurouchi with satin bevels (kasumi ish) - Special feature : Asymmetrical grind 60-40 for right handed chef - Observation : Handled friction fitted - No glue - 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