Custom Gyuto Style Kitchen Knife
Custom Gyuto Style Kitchen Knife:
The custom Gyuto style chef knives features a modern and sophisticated angular handle design. The profile of the handles allows for a confident "pinch grip" and will provide hours of comfortable use. The handle is made from G10 and a beautiful piece of desert ironwood burl. The hidden tang construction make the knife feel extremely light in the hand.
The topographic high-carbon damascus steel was forged and finished by our skilled team. The high-carbon steel blade will allow for easy resharpening and great edge retention. This high quality damascus steel blade will keep your cuts clean and crisp. Every knife is backed by the Schenk Knives "Razorlife Warranty"; bringing you peace of mind and confidence in the product.
The leather slip cover has been hand stamped using our "gothic" tool. The cover is made from 8 oz. brown-dyed bridle leather that comes from one of the oldest tanneries in America, Wickett & Craig, USA. The sheath is accented with white thread which brings the knife and sheath into perfect balance. Each knife and sheath is flawlessly hand-crafted by the artisans at Schenk Knives in Idaho Falls, ID.
Key Specs: Topographic High-Carbon Damascus Steel | Desert Ironwood Burl Handle | Black/Black G10 Guard with White/Black/White G10 Liners | Hand Shaped Angular Finished Handle | Earth Brown Leather Blade Cover with White Thread | Hand Stamped with our Gothic Pattern
TOTAL LENGTH: 12.50"
CUTTING EDGE: 7.50"
HANDLE LENGTH: 5.25"
BLADE THICKNESS: .095"
TIP THICKNESS: .031"
KNIFE WEIGHT: 6.10 oz, 173 g
BLADE STEEL: High-Carbon Damascus Steel
BLADE FINSIH: Polished
BLADE GRIND: Flat, Hand ground
HANDLE MATERIAL: Black G10 and Desert Ironwood Burl
HANDLE LINER: White/Black/White G10
HARDWARE: Epoxy, 2 Ton water resistant
SLIP COVER MATERIAL: Earth Brown Leather, White Thread, Hand-Stamped
SHEATH WEIGHT: 3 oz, 85 g
What is a Gyuto Style Knife?
The Gyuto (lit. Cow Sword) is an adaptation of the French chef knife profile for the Japanese market. While the name cow sword would imply that this knife is meant only for meat, its versatility is the same a Santoku and can be used as a general-purpose knife for any task. Many would consider a Gyuto or chef's knife to be the one essential knife for any kitchen with all other knives being secondary. Compared to a German style chef's knife, a Gyuto will have a somewhat flatter profile: this profile lends itself well to push-cutting which is common for Japanese chefs, as opposed to rock-chopping. Gyuto also tend to be thinner at the edge as well as the spine than most European chef's knives and as a result have less lateral toughness and care should be taken not to torque the blade while cutting to minimize the risk of chipping. (www.mtckitchen.com)
*NEVER USE A DISHWASHER TO CLEAN YOUR CUSTOM KNIFE!!!!
*Just like all things, proper care should be given to the knife blade. We recommend cleaning with warm water and completely drying after use. We recommend applying food grade mineral oil to the blade an handle immediately after drying to help preserve the blade. Always clean and oil your knife before extended storage. Never store your knife in the leather sheath for extended time periods.
*Logos and markings will be placed onto the knife prior to shipping.