Ironwood San Mai Gyuto 197mm

The latest chef knife from bladesmith Alexander Bazes' New York studio is easy to pick up, and difficult to put down. In suminagashi-clad Takefu 2 steel, the blade is fast and light, slimming to a needle-like tip, and razor sharp throughout. Designed and built for performance and versatility in the kitchen, slight convex bevel geometry and a relatively straight edge profile make this piece an efficient slicer, while the 46mm heel height provides enough clearance for chopping no matter your cutting style. The handle, in striking ironwood, tapers slightly from back to front, sculpted in a tall, slim, and comfortable octagonal form with rounded edges at every transition, secured with a single copper pin. And, of course, the hand-hammered copper ferrule with stepped-down, heirloom fit, is exquisitely fashioned, inspired in part by the copperwork of Alexander's grandfather. 

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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: 197mm / 7.76". Overall length: 343mm / 13.5" overall. Blade width at the choil: 3.2mm. Blade width 1" from tip: 1.6mm. Blade height at heel: 46mm. Weight: 5.6oz / 160g.
Blade: Suminagashi-clad san mai with Takefu Shiro 2 edge. Handle: Ironwood with forged copper ferrule and copper pin.
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