Brass and Burl S-Grind Gyuto

Using 1084 high carbon steel hardened to 62-64 HRC, this 240mm S-Grind Gyuto Chef's knife is 100% handcrafted in Kelowna, British Columbia. The edge is finely ground and heat treated in-house, easily moving through any ingredient. Standing at 62mm tall, this Gyuto provides ample clearance between your fingers and the cutting board. The spine tapers from 5.5mm at the heel all the way down to 1mm just behind the tip.

This blade features what is commonly known as an S-Grind. A deep hollow is milled into the blade just above the edge. The result is a profile that, when looking down the knife from the heel, is roughly like an S. In my testing, this grind vastly improves the release of softer wet foods because it allows air to get behind the food. This eliminates the suction that is present on flat ground knives. Each knife is hand tuned to find its unique balance point just in front of the bolster. The blade features a hand rubbed bright finish.

The handle is crafted from a dyed and stabilized Mappa Burl and features a hand hammered brass inlay. The Mappa Burl is sanded to a low lustre and oiled for protection. I'll let the photos speak for themselves!

Dimensions

1084 High Carbon Steel
62-64 HRC
365mm (14.25") Overall Length
240mm (9.5") Cutting Edge
62mm (2.4") Tall at Heel
290g