- Joined
- Jan 10, 2015
- Messages
- 1,673
This Gyuto is finished up and available. This is 52100 carbon steel with ebony and rayed oak with silver ingot and manzanita spacer.
Here are the specs:
52100 Gyuto
244 mm blade (9.6 inch)
Overall Length 294 mm (15.5 inches)
Handle length 5.3 inches
54 mm height
This one rings in at 7.8 oz or 22.3 grams. Balance is just forward of the choil.
3.37 mm at spine above the heel, with distal taper from 3.37 to 2.0 about 2.5 inches from tip.
The tip has been thinned for excellent slicing.
63 Rockwell hardness with Cryogenic treatment
The edge pre-sharpening was taken down to .006
Edged sharpened and polished to 5000 grit push cut sharp.
The grind on this blade is thin convex with shallow convexing for low wedging characteristics.
The spine and choil are rounded and polished for comfort.
This will make a fantastic veggie slicer and can be used for boneless proteins as well.
First to respond has priority.
$285.00 plus shipping.
Here are the specs:
52100 Gyuto
244 mm blade (9.6 inch)
Overall Length 294 mm (15.5 inches)
Handle length 5.3 inches
54 mm height
This one rings in at 7.8 oz or 22.3 grams. Balance is just forward of the choil.
3.37 mm at spine above the heel, with distal taper from 3.37 to 2.0 about 2.5 inches from tip.
The tip has been thinned for excellent slicing.
63 Rockwell hardness with Cryogenic treatment
The edge pre-sharpening was taken down to .006
Edged sharpened and polished to 5000 grit push cut sharp.
The grind on this blade is thin convex with shallow convexing for low wedging characteristics.
The spine and choil are rounded and polished for comfort.
This will make a fantastic veggie slicer and can be used for boneless proteins as well.
First to respond has priority.
$285.00 plus shipping.
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