This is san mai with a core of super wear resistant steel and 403 on the out side. The edge on this will patina a little over time.
The handle is curly sycamore with a paper micarta ferrule.
I have been using a knife with this steel in my kitchen for some time now and love it. It can be a little hard to sharpen on some water stones. I sharpen this steel with diamond plates with great results.
Price is $810.00 shipped conus.
Love and respect
Hoss
Lets see how fast this one goes!
Beauty looking knife!
Is this your standard profile?
Great looking knife! If I hadn't just spent money on another oneI would seriously consider purchasing this.
Taylor
I really enjoyed using a gyuto with this steel, as well. It really holds an edge a long time even with a lot of board contact. I've been very impressed so far.
Beautiful knife Devin, hope it finds a good home soon.
choil shot (not the best photo)
This is ground thin, <.005 and then sharpened. It has a full convex grind and a full distal taper. The spine and choil are rounded.
Hoss
PT sent, if it's still here.
Ok, that didn't last long.
This thing should be a prep monster. Great size, profile, grind and comfort; great reported edge retention from the SWR steel.
I love my 240 version in Spicy White and I like it so much would order another gyuto in a different size in the PM or SWR steel.
"God sends meat and the devil sends cooks." - Thomas Deloney
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