Gyuto 225mm Ni-maï

Gyuto 225mm Ni-maïThis Nishiji Gyuto feature a medium size blade, good distal taper, and thin tip. Flat profile at the heel with a slight curve toward the tip. The San mai is made from 135Cr3 steel core with soft steel cladding. Forged to shape and to geometry the blade is ground on water cooled grinding wheel. Specs : Construction : San ma (3 layers) Range : Nishiji Type : Medium Blade length (heel to tip) : 225mm Blade height (at the heel): 50mm Hagane : 135Cr3

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It give to this blade a good maneuverability and a lot of precision

This Tetsu Nakiri feature a medium size but very tall blade

Blade materials: Historic dirty wrought iron clad (0

Forged to shape and to geometry the bevels are ground on whetstone with a Kasumi finish (JNS Red Aoto)

Cordelette from Handa Island Scotland : Discover the island here

1% C) with 26C3 core

Kurouchi finish with hammer marks

This Gyuto (Japanese chef knife) feature a workhorse geometry

San Maï hand forged from 26c3 high carbon steel core and local historic wrought iron clad in Sheffield

This is why it is so durable

Hardness: 64-65 HRC