- Joined
- Mar 17, 2006
- Messages
- 1,363
This is one of three "Japanese Gyuto Type" Chef knives I recently finished.
A Chef at Johnson and Wales wanted a heavy bladed Gyuto out of carbon steel "NOT STAINLESS". This is the only one I have left.
Specs,
Forged to shape 1084 Carbon steel.
Full Tang and a distal tapered blade.
Blade thickness at the guard is .173"
Blade Length is 8.75" to the Bolster.
Overall Length is 14.125""
Blade height 2.0"
2hr Double Tempered at 450deg than 435deg, Rc 61.
Cocobolo handle with 3 Stainless Steel Corby bolts.
416 ss Dove tail bolsters.
Shipped in Zippered Case.
NOT DISHWASHER PROOF.
Will Be at the 2011 Blade show
If you don't like the way it feels in your hand return it within 7 days for a full refund.
A Chef at Johnson and Wales wanted a heavy bladed Gyuto out of carbon steel "NOT STAINLESS". This is the only one I have left.
Specs,
Forged to shape 1084 Carbon steel.
Full Tang and a distal tapered blade.
Blade thickness at the guard is .173"
Blade Length is 8.75" to the Bolster.
Overall Length is 14.125""
Blade height 2.0"
2hr Double Tempered at 450deg than 435deg, Rc 61.
Cocobolo handle with 3 Stainless Steel Corby bolts.
416 ss Dove tail bolsters.
Shipped in Zippered Case.
NOT DISHWASHER PROOF.
Will Be at the 2011 Blade show
If you don't like the way it feels in your hand return it within 7 days for a full refund.
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