These are cooking knives I have forged one at a time for each customer, after anthropometric datas, each measured on request. they are meant to work, cut, get used, do their duty, take patina over time and get even more pretty. each of them have their own beauty. However, only on time will they acquire this type of dignity that takes its roots into well done work and use. In other words I don´t even pretend to try to finish them. I...
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this is a gyuto. 3 layer san-mai hocho. Handforged. mountings and sheath of olive wood. the steel inside is hypereutectoid (1,45%carbon content) very pure very fine . I got it from Achim Wirtz in Germany. the iron on the outside of the blade is butter iron from Holland. It has 0% carbon.
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