225mm honyaki gyuto in W2, a high carbon steel (reactive blade) capable of high hardness and keen edge retention. This blade has been differentially hardened to create a hamon and has a tested edge hardness of 64hrc.
This blade has been convex ground for food release with continuous distal taper from 3.78mm to an extremely fine tip at 0.4mm 1cm before the tip. The spine and choil have been rounded and mirror polished and the edge sharpened to 4k on whetstones.
The handle is a sculpted piece of Honduran Rosewood with black Juma bolster and brass spacers. The fluted handle design fits perfectly in the hand while also highlighting the flow and detail of the timber grain.
This knife includes free shipping internationally with additional options at checkout.
Tested Hardness: 64 HRC
Total length: 371mm
Length of cutting edge: 225mm
Blade height at heel: 57mm
Handle length: 138mm
Spine thickness -
Above heel: 3.78mm
10mm before tip: 0.4mm
Please note this is a high hardness, keen edged high performance knife and as such care must be taken to protect the edge (i.e. please do not cut frozen foods).