Gyuto, kurouchi finish - Yamashin
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Great size and shape for that single knife quiver. If you only buy one knife, make it this one.
SHAPE: Gyuto. Literally translates as "cow sword", this is Japan's answer to the western chef knife.
STEEL: Shirogami (white paper) 1 steel. This steel has the highest amount of carbon out of the paper steels so will get crazy sharp easily. It is a very reactive steel so best kept dry although the kurouchi finish will help inhibit rust.
FINISH: Kurouchi. This is a traditional, rustic finish achieved by leaving the furnace scale from the forging process on the blade rather than polishing it off. It has the advantage of reducing the reactivity of the surface of the knife and gives the blade a stylish, matt black finish. This blade has also had a lacquer applied to it which will further inhibit rust, over time it will slowly come off. It is worth noting that during the application process some of the lacquer can be applied to the edge masking its sharpness. This can be removed using a sharpening stone or by very lightly drawing it across a fine steel, preferably a ceramic one.
HANDLE: Octagonal walnut wood handle with pakka wood ferrule suitable for both lefties and righties.
MAKER: Yamashin, Takefu, Japan
BEST FOR: Everything.
SAUNDERS SAYS: "Like all the other knives in this range it sharpens like a dream and has great edge retention"
BLADE LENGTH: 219mm
OVERALL LENGTH: 372mm
BLADE HEIGHT: 52mm
THICKNESS AT HEEL: 3.3mm this quickly tapers down the blade
These knives are hand-forged so there may be slight variations in measurements and finishes.