An eye-catching piece of functional art you can use in the kitchen daily. A 10 inch (260mm) k-tip Gyuto made of a San-mai (3 layer) laminate. 52100 high carbon steel for the core, clad in a hundred-layer random pattern Damascus.
There’s a nickel/copper/nickel shim between the core steel and cladding that prevents carbon migration and galvanic corrosion between the materials.
The handle was sculpted from 7,400+ year old bog oak I stabilized in the studio, laminated with copper-infused carbon fiber to match the pattern-welded blade. Finally, this Gyuto is all held together by a copper corby bolt and pin, as well as six blind screws inside the handle. The knife is stronger than it needs to be, and should last more than a lifetime.
SPECIFICATIONS:
Blade Steel: 52100 High-carbon steel core (62HRc), 100 layer Damascus clad, nickel/copper/nickel shim San-mai
Blade Dimensions: 260mm long x 59mm tall at the heel (10.2 inch x 2.3inch), double bevel, bright satin finish.
Handle: Stabilized 7,400+ year old bog oak, laminated on layers of copper-infused carbon fiber. 6 blind screws inside the handle, with a copper corby bolt & pin holding the handle permanently in place.
Knife weight: 251 grams (balanced in front of the heel)
*Prices are in USD
*Handles are waterproof. Hand wash only, with soap and a soft sponge. Do not scrub the knife with any kind of cleaning abrasive.
*This is a general purpose chef knife with a fine edge primarily used to cut soft food ingredients. Do not cleave it through bone or frozen meat/ingredients.
*52100 is a high-carbon steel and could rust if left in moisture for long periods of time. Keep blade dry when not in use. Food-grade mineral oil can be used to protect the blade from moisture.