Sujihiki 240mm Elm This Gyuto (Japanese chef knife)

This Gyuto (Japanese chef knife) feature a long blade and workhorse geometry

The san-maï is made from 26C3 core steel with soft steel cladding

135mm with Turkish Walnut

Finish : Kasumi-ish

Weight : 165 gr / Balance point : at the maker mark

Sujihiki 240mm Elm This Gyuto (Japanese chef knife)Sujihiki 240x38mm, San ma hand forged from 135CR3 high carbon steel core and historic wrought iron cladding Long slicer with nimble tip. The wrought iron for the cladding was forged in an anchor link chain from Cornwall. Distal taper from 3. 8mm at the handle to 1. 8mm mid blade to 0. 8mm at the tip. Core harden at 63 64HRC. Kurouchi blade, flat double bevel with Kasumi. Weight : 166 gr Balance point : at the heel Wa handle made from brown bog Oak