*Sold* 185mm AEBL Gyuto / Chef in Oak/ebony

Brock Cutlery

Brock Cutlery

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This is a symmetrical convex grind AEBL (Stainless) Gyuto in oak / ebony with silver ingot and manzanita burl spacer, designed with a modified western Gyuto profile.
Cut testing shows decent food release due to the convex blade. Blade has distal taper and is thin to medium, roughly .009 behind the edge. The tip is thin and great for slicing.
The oak is a medullary ray grain pattern full of character and depth. The grain changes dramatically from top to side to bottom. The ferule is Macassar ebony, nicely grained. The spacer is .999 fine silver ingot slice with manzanita burl (red) between. The handle shape is oval with medium to small grip. The oak is professionally stabilized and the ebony and manzanita are natural (hard wood) finished with beeswax / mineral oil. Silver ingot (.999 fine) spacers have a satin finish which should polish well over time and use.
The blade is finished down to a 1200 grit burnish.

AEBL @62 hardness
185 mm blade
336 overall length
47mm tall at heal
2.33 mm thickness at spine
less than .01 behind the edge.
good distal taper with a thin tip.


Priced at $175.00 plus shipping.
The first "I'll take it" gets priority.

Shipping is likely to be a little slow due to the season, but I will get it in the mail asap on your order.

Thanks for having a look!
Mark

Brock Cutlery

This one is sold pending funds....
 
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Thank you Ben. What size are you after? I'll make it for you. Edit: I should say, no obligation even if I make what you ask for. It would just be interesting to see what you want and produce it. If you don't have an inclination for that, no worries. :)
 
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She always gravitates toward paring knives, I think because most chef/gyutos she's had exposure to are 6.5"+ blades and feel unwieldy to her. Plus as a vegetarian she rarely needs a blade that long.

5.5 or 5.75" would probably be the sweet spot for her. Heck, I'd be super interested in a 5-5.75" utility knife for general vegetable duty myself - they're just rare to find on here!
 
_ben said:
She always gravitates toward paring knives, I think because most chef/gyutos she's had exposure to are 6.5"+ blades and feel unwieldy to her. Plus as a vegetarian she rarely needs a blade that long.

5.5 or 5.75" would probably be the sweet spot for her. Heck, I'd be super interested in a 5-5.75" utility knife for general vegetable duty myself - they're just rare to find on here!
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OK, let me mess with some steel I have and I'll show you what I think might work for you. Thanks Ben!
 
I received the knife today. It is a beautiful knife and I am very happy with the purchase. Thanks for getting it shipped so fast.
 
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