Kitchen Knives ID SanMai K-Tip Gyuto 230mm Kurouchi Kasumi - Amboyna Burl & Rosewood Handle

Experience Indonesian Blacksmithing in a SanMai Kurouchi Kasumi K-Tip GyutoThe Kitchen Knives ID SanMai K-Tip Gyuto 230mm is hand-forged in Magetan, East Java, Indonesia. SanMai construction - leaf spring high-carbon steel core, soft iron cladding - with a kurouchi acid-etched kasumi finish and an amboyna burl and rosewood octagonal handle. Saya included. A premium, characterful chef's knife built using traditional techniques by local Indonesian blacksmiths.The Specs Construction: SanMai - leaf spring high-carbon steel core, soft iron cladding Finish: Kurouchi, acid-etched kasumi Blade length: 230mm Spine thickness: 3mm, tapered Handle: Amboyna burl and rosewood, octagonal WA style, 135mm Saya: Included Origin: Magetan, East Java, Indonesia The Kitchen Knives ID DifferenceKitchen Knives ID is a Magetan-based knife platform founded by Omar - a knife maker who works alongside local blacksmiths and craftsmen in East Java to produce handmade knives using traditional forging techniques. The platform also supports and showcases other experienced Indonesian knife makers, making each knife a genuine product of local craft tradition. SanMai construction sandwiches a hard leaf spring carbon steel core between layers of soft iron cladding - combining a hard, keen edge with a tough, flexible body. The kurouchi acid-etched kasumi finish creates a striking contrast between the dark cladding and the polished edge bevel. The K-tip profile adds precision point work to the versatility of a gyuto. The amboyna burl and rosewood handle is warm, grippy, and visually striking - each piece unique due to the natural figuring of the burl.Care and Maintenance Hand wash only - never dishwasher Dry immediately after use - carbon steel core will rust if left wet Apply a light coat of food-safe oil if storing for extended periods Expect a natural patina to develop with use - this is normal and protective Do not cut frozen food or bones - the edge will chip Sharpen with a whetstone to maintain the edge Store in the included saya when not in use