240 mm Gyuto in 52100

The nakiri is taking a backburner for this one. Just back from heat treat and cryo, at 63 hardness.
240 mm Gyuto with a heal height of 54 mm.
Thin convex grind and hand burnished to 1200.
I think this one is getting Oak/Silver/ebony for the handle. I just got back a really nice batch of the medullary ray oak from stabilization.

 

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.

 

Real looker with some beautiful legs........ op ......... GLWS!!!

 

Thank you Chef!

 

A great looking knife! Love it.

 

I concur. I like this one best so far Mark. It's a real beauty.

 

Thanks Jim and Mike. This one encapsulates all that I have learned over the last two years about kitchen knives, from basic design to blade geometry, to fit and finish. I appreciate the kind comments!

 

** Sold pending funds **

 

Woo!

 

Sold!

 

Good to hear, Mark, best of luck!