Ten-Zogan Oroshigane Gyuto 183mm

The skills and knowledge gained by Emiliano Carrillo through years of reverse-engineering historical artifacts using ancient and traditional methods are fully realized in this extraordinary chef's gyuto. The blade is hand forged from house-made oroshigane high-carbon steel made entirely by Emiliano from reclaimed iron in a shallow hearth with only charcoal added for carbon content. The resulting, forgeable steel was then folded eight times, resulting in the subtle pattern visible on the blade's bevels. Finally, to harden the blade to the steel's finished state, Emiliano used a Japanese technique called zubu-yaki, quenching in water, resulting in a differential hardening and hamon without the use the use of clay. Just as traditional in approach and style is the D-shape handle, shaped for right-handed chefs, carved from bog oak, fitted with a silver spacer, and given a beautiful ferrule of iron, finished with the Japanese sabitsuke patina, and embellished with ten-zogan silver dot inlays. From the contours in the bog oak, through the rounded, polished spine and sharp, hard edge of the blade, and to the tip, a unique and striking one-of-a-kind piece to enjoy in the kitchen every day.

More details

$2,050.00




SUBMIT

The Story

In the early days, Emiliano Carrillo, New Hampshire-based blacksmith and bladesmith, learned to make bloomery iron and carbon steels from base elements collected from the Earth, crafting a furnace from clay, peat moss, and sand in which to combine his ingredients. Focusing on historical reproductions of ancient tools such as swords and spears, reverse engineering their every detail, Emiliano developed a deep, holistic, 'bone-knowing' knowledge of the processes and methods that most inspire him. Now, with the desire to craft functional objects which will be both coveted and used and appreciated daily by their owners, Emiliano's time, in addition to teaching, is dedicated in a large way to the creation of chef knives, each developed using the same historical principals and techniques learned through the years. From modern pattern-welded steels, to house-made tamahagne and oroshigane, and locally reclaimed handle materials, each knife is a work of culinary art.

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Size
Blade: 183mm / 7.2". Overall length: 320mm / 12.6". Blade width at heel: 2.7mm. Blade width 1" from the tip: 1.5mm. Blade height at heel: 43mm. Weight: 4.4oz / 126g.
Material
Blade: Oroshigane steel. Handle: Bog oak, silver spacer and sabitsuke patina over iron ground ferrule with ten-zogan silver dot inlay.
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