Burnt Oak Gyuto 250mm

An exemplary chef knife by bladesmith Bryan Raquin that encapsulates his straight forward, function-first work perfectly. Larger than many at 250mm / 9.8", Bryan's low shinogi (ie. short bevels) and slight distal taper produce a kitchen workhorse that is so thin just behind the whetstone-sharpened edge as to mimic a laser-style cutting tool in secondary bevel geometry while offering the strength and durability expected of his work. A foggy, hand-rubbed kasumi finish extends from heel to tip, with the knife balancing nearly two inches in front of the heel to give it a weighted, all-business feel. Polished and rounded blade spine and choil merge via the tang with a piece of octagonal, textured, burnt oak wood as is customary of Bryan's handles.

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The Story

Bryan Raquin's focus on the grain structure of his house-made san mai steels, water quenching for optimal edge performance, and edge geometry for daily use, results in stunning custom chef knives that are kitchen workhorses above all else.

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Blade length: 250mm / 9.8". Overall length: 397mm / 15.6". Blade width 1" in front of heel: 4.5mm. Blade width 1" from tip: 1.8mm. Blade height at heel: 51mm. Weight: 7.6oz / 216g.
Blade: House-made san mai with 145sc carbon steel core ("super-clean," containing 1.45% carbon) and XC10 cladding. Handle: Burnt Oak.
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