10” Slicer/“Gyutohiki,” 26C3, Desert Ironwood and Micarta
Following the lead of some other makers, I’m calling this a “gyutohiki”, meaning a profile somewhere between that of a sujihiki and a gyuto, or a slicer and a chef’s knife. Plenty long enough to be used as a protein slicer, while high enough at the heel to perform chef’s knife duties. Forged from 26C3, aka “Spicy White”, and coming in at a hardness average of 63.5 rockwell, this steel takes an extremely keen edge and is a pleasure to sharpen. There is a barely visible hamon hiding in the forge texture along the spine and some cloudy ashi. The handle is made from Ironwood and cream/cappuccino colored micarta spacer. The shape is a traditional octagon and a heritage/museum fit at the spacer. (Video at bottom of page)
Edge Length: 10in
Height at Heel: 1.875in
Overall Length: 16in
Weight: 212g
Spine Thickness Taper
Out of handle: 3.5mm
Middle: 2mm
1” from tip: 1.05mm
Steel: 26C3, Light Etch
Handle: Arizona Desert Ironwood, Cream Micarta
Grind: Convex
HRC: Avg. of 63.5
Following the lead of some other makers, I’m calling this a “gyutohiki”, meaning a profile somewhere between that of a sujihiki and a gyuto, or a slicer and a chef’s knife. Plenty long enough to be used as a protein slicer, while high enough at the heel to perform chef’s knife duties. Forged from 26C3, aka “Spicy White”, and coming in at a hardness average of 63.5 rockwell, this steel takes an extremely keen edge and is a pleasure to sharpen. There is a barely visible hamon hiding in the forge texture along the spine and some cloudy ashi. The handle is made from Ironwood and cream/cappuccino colored micarta spacer. The shape is a traditional octagon and a heritage/museum fit at the spacer. (Video at bottom of page)
Edge Length: 10in
Height at Heel: 1.875in
Overall Length: 16in
Weight: 212g
Spine Thickness Taper
Out of handle: 3.5mm
Middle: 2mm
1” from tip: 1.05mm
Steel: 26C3, Light Etch
Handle: Arizona Desert Ironwood, Cream Micarta
Grind: Convex
HRC: Avg. of 63.5
Following the lead of some other makers, I’m calling this a “gyutohiki”, meaning a profile somewhere between that of a sujihiki and a gyuto, or a slicer and a chef’s knife. Plenty long enough to be used as a protein slicer, while high enough at the heel to perform chef’s knife duties. Forged from 26C3, aka “Spicy White”, and coming in at a hardness average of 63.5 rockwell, this steel takes an extremely keen edge and is a pleasure to sharpen. There is a barely visible hamon hiding in the forge texture along the spine and some cloudy ashi. The handle is made from Ironwood and cream/cappuccino colored micarta spacer. The shape is a traditional octagon and a heritage/museum fit at the spacer. (Video at bottom of page)
Edge Length: 10in
Height at Heel: 1.875in
Overall Length: 16in
Weight: 212g
Spine Thickness Taper
Out of handle: 3.5mm
Middle: 2mm
1” from tip: 1.05mm
Steel: 26C3, Light Etch
Handle: Arizona Desert Ironwood, Cream Micarta
Grind: Convex
HRC: Avg. of 63.5