9.25” Hybrid Gyuto, Stainless Clad Vtoku2, Curly Maple and Black Palm with Copper Pin
This unconventional Chef’s knife is sometimes called a Hybrid, a Hammerhead, or a Tanto-style Gyuto. Surprisingly fun to use and very well-balanced. Although very large, this blade is ground very thin and will excel at both vegetable prep and slicing proteins. Ideal for a push cutter or a chopper, not designed for rock cutting. The tip portion of the blade is sharpened and can be used for piercing cuts. Made by Japan’s Takefu Special Steel Co. this steel includes a layer of nickel between the carbon core and the stainless cladding to reduce carbon diffusion between the layers. Although the cladding is stainless, the core steel needs to be cared for to prevent rust. The handle is made from a stabilized piece of curly maple with a black palm bolster that has been treated with CA glue to help stabilize it and fill its pores, and a hammered copper retention pin. The handle shape is Rokkaku Hanmaru - an octagon with a rounded bottom, resembling a shield shape. Balance point is at the touchmark.
Edge Length: 9.25in
Height at Heel: 2.5in
Overall Length: 14.5in
Weight: 242g
Spine Thickness Taper
Out of handle: 3.25mm
Middle: 2.6mm
1” from tip: 1.56mm
Steel: Vtoku 2 with Stainless Cladding, Etched
Handle: Stabilized Curly Maple, Black Palm, Copper
Grind: Convex
HRC: Estimated 62-64 HRC (Hard to measure on clad steel)
This unconventional Chef’s knife is sometimes called a Hybrid, a Hammerhead, or a Tanto-style Gyuto. Surprisingly fun to use and very well-balanced. Although very large, this blade is ground very thin and will excel at both vegetable prep and slicing proteins. Ideal for a push cutter or a chopper, not designed for rock cutting. The tip portion of the blade is sharpened and can be used for piercing cuts. Made by Japan’s Takefu Special Steel Co. this steel includes a layer of nickel between the carbon core and the stainless cladding to reduce carbon diffusion between the layers. Although the cladding is stainless, the core steel needs to be cared for to prevent rust. The handle is made from a stabilized piece of curly maple with a black palm bolster that has been treated with CA glue to help stabilize it and fill its pores, and a hammered copper retention pin. The handle shape is Rokkaku Hanmaru - an octagon with a rounded bottom, resembling a shield shape. Balance point is at the touchmark.
Edge Length: 9.25in
Height at Heel: 2.5in
Overall Length: 14.5in
Weight: 242g
Spine Thickness Taper
Out of handle: 3.25mm
Middle: 2.6mm
1” from tip: 1.56mm
Steel: Vtoku 2 with Stainless Cladding, Etched
Handle: Stabilized Curly Maple, Black Palm, Copper
Grind: Convex
HRC: Estimated 62-64 HRC (Hard to measure on clad steel)
This unconventional Chef’s knife is sometimes called a Hybrid, a Hammerhead, or a Tanto-style Gyuto. Surprisingly fun to use and very well-balanced. Although very large, this blade is ground very thin and will excel at both vegetable prep and slicing proteins. Ideal for a push cutter or a chopper, not designed for rock cutting. The tip portion of the blade is sharpened and can be used for piercing cuts. Made by Japan’s Takefu Special Steel Co. this steel includes a layer of nickel between the carbon core and the stainless cladding to reduce carbon diffusion between the layers. Although the cladding is stainless, the core steel needs to be cared for to prevent rust. The handle is made from a stabilized piece of curly maple with a black palm bolster that has been treated with CA glue to help stabilize it and fill its pores, and a hammered copper retention pin. The handle shape is Rokkaku Hanmaru - an octagon with a rounded bottom, resembling a shield shape. Balance point is at the touchmark.
Edge Length: 9.25in
Height at Heel: 2.5in
Overall Length: 14.5in
Weight: 242g
Spine Thickness Taper
Out of handle: 3.25mm
Middle: 2.6mm
1” from tip: 1.56mm
Steel: Vtoku 2 with Stainless Cladding, Etched
Handle: Stabilized Curly Maple, Black Palm, Copper
Grind: Convex
HRC: Estimated 62-64 HRC (Hard to measure on clad steel)