225mm Gyuto — hand-forged San Mai with an Aogami 2 core and 15N20 cladded walls. Razor-ready geometry with a 46mm heel drop for confident control and effortless push cuts. The blade carries a kurouchi exterior around delivering raw, hand-forged character alongside a refined, food-release surface where it matters.
Handle: wild-foraged, stabilized madrone burl with a crisp ebony inlay — ergonomic, balanced, and one-of-a-kind. Built for cooks who demand durability, acute edge retention, and a knife that looks as singular as the work it does.
225mm Gyuto — hand-forged San Mai with an Aogami 2 core and 15N20 cladded walls. Razor-ready geometry with a 46mm heel drop for confident control and effortless push cuts. The blade carries a kurouchi exterior around delivering raw, hand-forged character alongside a refined, food-release surface where it matters.
Handle: wild-foraged, stabilized madrone burl with a crisp ebony inlay — ergonomic, balanced, and one-of-a-kind. Built for cooks who demand durability, acute edge retention, and a knife that looks as singular as the work it does.
