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Chef's Knife - Gyuto - 9 1/2 in. (240mm)

Chef's Knife - Gyuto - 9 1/2 in. (240mm)
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Recommended products:
Edge Guard, 10 in. Chef's Knife (EGS-10C)
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product description

Related Products:
Hattori - Cowry X
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Product Description for Chef's Knife - Gyuto - 9 1/2 in. (240mm)

Maker: Hattori (click to see more by this maker)
Product line: Hattori - Cowry X (click to see more in this line)
Item num: 1954
Blade length: 9.50 in.
Total length: 14.00 in.
Blade height (at heel): 2.00 in.
Blade thickness (near bolster): 0.10 in.
Item weight: 8.80 oz.
Shipment weight: 16.2 oz.
Blade: Cowry X stainless steel surrounded by damascus forged from stainless steels and pure nickel
Bolster: Nickel
Handle: Black linen micarta
Sheath: Kiri wood presentation box
Description: Hattori KD chef's knives are the height of perfection. They have been called a masterpiece in craftsmanship. Handmade by renowned bladesmith Ichiro Hattori, these knives have become some of the most sought after and hardest to find chef's knives. Hattori-san makes very few chef's knives these days (I didn't actually think he was making any and haven't seen a single KD chef's knife in over five years). Imagine my surprise when Hattori-san showed me that this knife was available.
The gyuto is modeled after the French pattern chef's knife. Longer and slimmer than the santoku, it is well suited to the preparation of meat and vegetables -- a perfect general purpose chef's knife. The long blade is needed for the sawing motion required to cut meat and the slim profile keeps the weight low and the balance right.
The blade, with its intricate, high contrast damascus sides is produced to absolute perfection. The core steel is created from Cowry X powdered metallurgical stainless steel, hardened to Rc65-66 (extremely hard!). The softer damascus steel sides are both visually stunning and supportive of the ultra-hard core steel. The result is an extremely long-lasting razor-sharp edge. Cowry X was made by Daido in Japan. It is considered by many knife users and makers to be among the best stainless steels ever used to make knives. Regretfully, Daido hasn't made it for many years now.
The blade and tang are both distal tapered for a superior sense of balance. Black linen micarta scales are set on the full tang using three hidden bolt rivets. The handle is nicely sculpted for a perfect grip. It swells as it moves toward the center, moves into a slimmer waist, and swells again at the end of the handle. Black linen micarta handle holds up extremely well to the demanding environment of either a home or professional chef's kitchen.
Exceptional work throughout.
Availability: Not currently available

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