Gold Jacket Gyuto 168mm

Forged by hand from his signature san mai blade formula of brass over tungsten-carbon steel, bladesmith and artist James Oatley creates a chef knife deserving of the royal treatment. This exquisite steel is found nowhere else, and James’ finely honed abilities turn the material into a world-class culinary cutting tool with geometry and precision difficult to describe in words. The bevels of the 168mm / 6.6″ gyuto blade feature compound ‘S-grind’ geometry with the final, convex portion accounting for mere millimeters of the overall height of the blade before the two symmetrical sides converge at a paper thin, ‘zero’ edge. No secondary bevel needed. Standing 57mm tall at the heel with a low tip and light, quick feel in the hand, this one-of-a-kind blade will excel at all manner of slicing, especially those cuts requiring extreme precision and a delicate touch such as seafood preparation, as well as push-pull chopping, julienning, mincing, and detail carving of vegetables and other ingredients. Finished with a silky, hand-polished sheen along both the matte gray, forced-patina edge and golden brass cladding, these surfaces are contrasted by textured flats that show the hammer blows of James’ deliberate forging processes. The blade’s spine, complete with full-distal taper to a very fine, needle-like tip, and choil, are both rounded for comfort in any grip. To wield the blade on the board James has selected a piece of stabilized maple burl for a comfortable, hidden-tang handle that allows the user to remove it in the case care and maintenance are required, secured by a domed brass pin. A handmade maple saya with brass pin is included.