San Mai no.8 Gyuto

First and foremost I have to tell you about this handle material. This is a piece of old growth Pacific Yew I was lucky enough to get my hands on. This tree was harvested in the 1970's here in WA state while we were exploring cancer treatment. The bark was processed into a drug that was administered to fight breast and ovarian cancer. A truly fascinating part of Washington State's history.

Everything you need and nothing you don't. A refined eastern inspired take on the ever popular 8" chef's knife. This model sports a tough and easy to take care of stainless steel combined with a thin geometry and solid heat treatment. Locally sourced Myrtle wood brings the handle to life. The knife is overall forward balanced to do a lot of work for you without feeling heavy or intimidating to pickup. A cutting tool you will truly fall in love with.

Because this knife has a high carbon core steel it will patina from the acids in the ingredients you cut and It will change uniquely to your diet and preferences. You must wash, dry and oil your blade after use and you cannot leave food on the knife for very long or you risk rust/corrosion starting on the core steel. Best practice is to use the knife, then wash, dry, oil and store. I recommend spray on pure camelia oil to make this process quick and convenient.

Handmade in Seattle, WA.

Specifications -

Steel: Stainless steel clad V-toku2 core San mai @ 63-64 HRC

Handle: Pacific Yew

Heel Height: ~2"/50mm

Blade Length: ~8"/203mm

Handle Length: ~4&7/8"/122mm

Thickness of Spine at Heel: ~0.118" /3mm

Near Tip: 0.06"