52100 High Carbon Steel 10" Forge Finish Chef's Knife Gyuto
This is one of the longer double beveled chef’s knives or Gyuto I have made. It matches the length of the knife I use most in the sushi bar. While quite long, they are useful for a lot of tasks. Chef’s knives are typically made for utility.
Care: This is not stainless steel and it is prone to rust. Always hand wash and dry right after use before putting it back in the saya. NOT DISHWASHER SAFE!
52100 steel, dogwood handle, poplar saya, black died cowhide, iron oxide washed stoneware ceramic ferrule.
This is one of the longer double beveled chef’s knives or Gyuto I have made. It matches the length of the knife I use most in the sushi bar. While quite long, they are useful for a lot of tasks. Chef’s knives are typically made for utility.
Care: This is not stainless steel and it is prone to rust. Always hand wash and dry right after use before putting it back in the saya. NOT DISHWASHER SAFE!
52100 steel, dogwood handle, poplar saya, black died cowhide, iron oxide washed stoneware ceramic ferrule.
This is one of the longer double beveled chef’s knives or Gyuto I have made. It matches the length of the knife I use most in the sushi bar. While quite long, they are useful for a lot of tasks. Chef’s knives are typically made for utility.
Care: This is not stainless steel and it is prone to rust. Always hand wash and dry right after use before putting it back in the saya. NOT DISHWASHER SAFE!
52100 steel, dogwood handle, poplar saya, black died cowhide, iron oxide washed stoneware ceramic ferrule.