High carbon petty, Magnolia
Handforged from a single high carbon steel, stone ground bevels and a solid wooden handle.
A lovely, lightweight knife with a blade focused balance. The leaf shaped blade is versatile and easy to use, giving good knuckle clearance with a strong heel for weight and a narrow, fine tip for delicate and precise work.
A good all round prep knife with a gentle arc allowing for a range of comfortable chopping and slicing motions. A scaled down version of the traditional Gyuto, it can tackle everything a full chef's knife can but is quicker and easier to wield.
Handle is a traditional style wa handle, made from magnolia with a blackwood collar. Very comfortable and lightweight, with rich colouring. The tang is burnt in for a secure, precise fit.
Perfect for veg prep work, deboning fish and working on smaller proteins. Not recommended for deboning meat due to its hardness at 62hrc.
It is a carbon steel blade, so over time will develop its own unique patina and colouring, this is normal, and reflects your cooking habits. It will require some basic care.
By purchasing this knife you are confirming you are over 18 years old and I accept no responsibility for anyone imitating or purchasing a blade for anyone under the age of 18.
Steel: 1095 HC at 62-63hrc
Cutting edge: 135mm
Handle length: 112mm
Total length: 260mm
Heel: 35mm
Weight: 91.6g
Handforged from a single high carbon steel, stone ground bevels and a solid wooden handle.
A lovely, lightweight knife with a blade focused balance. The leaf shaped blade is versatile and easy to use, giving good knuckle clearance with a strong heel for weight and a narrow, fine tip for delicate and precise work.
A good all round prep knife with a gentle arc allowing for a range of comfortable chopping and slicing motions. A scaled down version of the traditional Gyuto, it can tackle everything a full chef's knife can but is quicker and easier to wield.
Handle is a traditional style wa handle, made from magnolia with a blackwood collar. Very comfortable and lightweight, with rich colouring. The tang is burnt in for a secure, precise fit.
Perfect for veg prep work, deboning fish and working on smaller proteins. Not recommended for deboning meat due to its hardness at 62hrc.
It is a carbon steel blade, so over time will develop its own unique patina and colouring, this is normal, and reflects your cooking habits. It will require some basic care.
By purchasing this knife you are confirming you are over 18 years old and I accept no responsibility for anyone imitating or purchasing a blade for anyone under the age of 18.
Steel: 1095 HC at 62-63hrc
Cutting edge: 135mm
Handle length: 112mm
Total length: 260mm
Heel: 35mm
Weight: 91.6g
Handforged from a single high carbon steel, stone ground bevels and a solid wooden handle.
A lovely, lightweight knife with a blade focused balance. The leaf shaped blade is versatile and easy to use, giving good knuckle clearance with a strong heel for weight and a narrow, fine tip for delicate and precise work.
A good all round prep knife with a gentle arc allowing for a range of comfortable chopping and slicing motions. A scaled down version of the traditional Gyuto, it can tackle everything a full chef's knife can but is quicker and easier to wield.
Handle is a traditional style wa handle, made from magnolia with a blackwood collar. Very comfortable and lightweight, with rich colouring. The tang is burnt in for a secure, precise fit.
Perfect for veg prep work, deboning fish and working on smaller proteins. Not recommended for deboning meat due to its hardness at 62hrc.
It is a carbon steel blade, so over time will develop its own unique patina and colouring, this is normal, and reflects your cooking habits. It will require some basic care.
By purchasing this knife you are confirming you are over 18 years old and I accept no responsibility for anyone imitating or purchasing a blade for anyone under the age of 18.
Steel: 1095 HC at 62-63hrc
Cutting edge: 135mm
Handle length: 112mm
Total length: 260mm
Heel: 35mm
Weight: 91.6g