Quarry Cocobolo Gyuto 218mm

Dressed in beautiful cocobolo wood with a brass and melted copper retention nut and blade of house-made san mai steel forged from Hitachi Gin-3 stainless at the core and cladding of salvaged quarry iron, this new chef knife from Jezz Heywood is a stunner from top to bottom. Silky, hand-sanded satin bevels are convex and nicely balanced, contrasted visually with forge-finished flats that show the marks of the blade's hand-hammered origins. Thin just behind the edge, with a stiff, rounded, polished spine and workhorse feel in the hand, this 218mm / 8.6" gyuto rocks smoothly on the board while offering a relatively flat profile and low, pointed tip for push-pull cuts and detail work. An excellent and versatile daily user from the Australian bladesmith behind Oblivion Blades.

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The Story

Based in the town once known as Australia’s ‘Steel City,’ bladesmith and steel whisperer Jerarmie Heywood of Oblivion Blades, who goes by Jezz, crafts high-performance chef knives and exclusive knife-making steels by hand. As a former professional chef, whether combining copper with wrought iron and Japanese powder steel alloys, or pattern-welding Western carbon steels to form a new damascus, each billet Jezz creates is informed by his deep knowledge of the attributes required of a daily-use culinary blade. 

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Blade length: 218mm / 8.6". Overall length: 392mm / 15.4". Blade width 1" in front of heel: 2.9mm. Blade width 1" from tip: 2.1mm. Blade height at heel: 49mm. Weight: 8.2oz / 232g.
Blade: Hitachi Gin-3 SS core with salvaged quarry iron cladding. Handle: Cocobolo with copper and brass finial.
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