Description
This stunning piece, is my take on the Japanese Wa Gyuto Chef Knife.
This particular knife has a 9″ blade forged from 1095 high carbon steel, Black Maple and mahogany handle with a single brass pin. The blade was repeatedly etched and hand sanded in order to bring out the Hamon line, which was achieved during the traditional Japanese technique of differential quenching.
This difficult and painstaking process leaves the steel in the blade with two different levels of hardness. The cutting edge is much harder than the rest of the knife, meaning it can be sharpened to a higher degree and hold a cutting edge much better that the softer steel along the back of the blade. This allows the knife to be more flexible and less brittle, while retaining the very best cutting edge. It also looks amazing.
This particular knife has now been sold, but can be reproduced. Available in 3 to 4 weeks from time of order.
