Sakai Takayuki Sanpo Mizu Petty 150mm

Description Homura Guren Introducing Guren by Itsuo Doi. We're thrilled to add this beautiful collection of Homura Blue #2 Steel, double-beveled knives, forged by Master Blacksmith Itsuo Doi to our Sakai Takayuki Collection. Guren, meaning red lotus, a name inspired by the vibrant red color of the flames generated by the rare pine charcoal that Master Blacksmith Doi uses in the forge. Meticulously alternating between low-temperature forging, cold hammering and traditional water quenching, Doi leaves the blade with a rustic kurouchi finish and the distinct pattern left by his hammer. The knives feature precisely even convex grinds and are finished with gorgeous octagonal burnt oak handles. Please note: This knife is made from carbon steel, which gets incredibly sharp and is easy to sharpen but requires additional maintenance. This knife should be kept clean and dry at all times and oiled when not in use for an extended amount of time. Carbon knives can be reactive with high acid foods. Available in the following styles: The 225mm Gyutou features a relatively flat profile and comfortable 55mm height. The 150mm Petty follows the lines of the gyutou but at a smaller scale appropriate for detailed utility work. The 180mm Edogata Nakiri is a traditional style of vegetable knife used by households in the Kanto (Tokyo) area. This knife's profile has a forward orientation, with the blade gaining height from heel to tip. Although it may look unfamiliar at first, this style is a tried and true classic that performs extremely well. About this shape Gyutou are the Japanese equivalent of a typical European chef’s knife. They are the ideal all-purpose kitchen knives and can be used for most tasks. Japanese gyutou are typically lighter and thinner than a European knife, are made out of a harder steel and as a result, hold a better edge. The design features nothing to obstructing the edge of the handle end of the blade, so it can be sharpened and thus used entirely. The word gyutou in Japanese means ‘beef knife’. Specifications Handle material Burnt Oak Blade length 225 mm (8.8") Thickness at spine 3 mm Thickness at tip 0.9 mm Hardness (Rockwell scale) 62 Bevel / Edge Double (50/50) Weight :7.9oz / 226g Use & Care Handwash in warm water and towel dry Do not cut frozen foods Use a sharpening stone, not a honing steel, to re-sharpen your Japanese chef knives