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Shop made san-maï with 26C3 core and Soft steel (XC15) cladding
- Balance point : blade heavy (50mm from the heel)
Tall blade with flat profile with a slight curve toward the tip
This Gyuto feature a full convex ground blade
3300BC) and English Yew 145mm length
Gyuto 220mm Sujihiki Shop made san-maï with 26C3This San ma Gyuto (Japanese chef knife) feature a long, fully ground blade and nimble tip. It give to this blade a good cutting performance and a lot of precision. The handle is made from Bog Oak. Blade materials : San ma 135Cr3 core with Soft steel cladding (0. 1% C) Bevel : zero grind, slightly convex, 50 50 Finish : satin Hardness : 63 64 HRC Handle length : Wa, 130mm (octogonal) Handle materials : Brown Bog Oak (5500 years Old) Saya material :
US$ 1700.00
US$ 497.50
US$ 170.00
US$ 4290.00
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