Blade is hammer forged using American BG42 stainless steel, which is a high performance martensitic steel with a fine grain structure and great balance between toughness and hardness
Thick spine with distal taper, meaning that the blade starts out thick near the handle and gradually becomes thinner towards the tip
Convex bevel and sharpening done by hand using traditional Japanese water grinding creates a knife geometry that feels sturdy yet glides effortlessly through all foods with minimial resistance
Ebony wood octagonal handle with a permanent and seamless fit to the blade tang; Chamfered spine and choil makes for a very comfortable chef’s pinch grip
Blade height of 2″ allows for knuckle clearance and the flatter gyuto edge profile makes full contact with the cutting board makes tap chopping easier; Full 8.25″ blade length on the cutting edge
Handcrafted in China; Please note that this knife is thinner behind the edge than many knives that we sell, so care must be taken to not damage the cutting edge
