Suminagashi Padauk Gyuto 210mm

With the style, grace, and beautiful craftsmanship expected from bladesmith Alexander Bazes comes a 210mm / 8.2" gyuto in hand forged, damascus-clad carbon san mai steel. Standing 54mm tall at the heel, the knife feels quick and nimble in the hand, yet solid and weighted toward the tip, balancing a finger's width in front of the choil, giving a relatively lightweight (5.4oz / 154g) knife a purposeful and inviting feel in the hand. Quite thin behind the very sharp edge, the bevels are setup for a right-handed chef, subtly convex on the right side, and almost, but not quite flat, on the other. Wonderful precision in a tool designed for daily use and made by a bladesmith who studies in Kyoto, Japan for a decade before returning to NY State. The handle, in padauk wood, is gently faceted and comfortable, secured with a single copper pin, and adorned with a hand-hammered bolster of solid copper. 

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The Story

Originally from Westchester County, New York, Alexander Bazes has been living and working outside of Kyoto, Japan, training under master bladesmiths from Kyoto and Osaka at every opportunity while honing his own techniques at his small, one-man shop. A dedicated craftsman focused on mastering each subtlety of an ancient craft, Alexander's work is continually evolving and we could not be more impressed by the work he is producing today. We're proud to offer Bazes Blades here on Eatingtools. 

Browse more work by this maker:
Blade length: 210mm / 8.2". Overall length: 355mm / 14" overall. Blade width at the choil: 3.6mm. Blade width 1" from tip: 1.4mm. Blade height at heel: 54mm. Weight: 5.4oz / 154g.
Blade: Suminagashi-clad san mai with Takefu Shiro 2 edge. Handle: African Padauk with a copper pin.
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