Roasted Kitaeji Gyuto 211mm

To become your kitchen's go-to cutting tool, whether for delicate and precise slices of the day's catch, or effortless mincing of shallots from the garden, bladesmith Alexander Bazes has crafted a stunning gyuto designed for every-day meal prep. Forged by hand from 40 layers of wagon wheel wrought iron and mild steel kitaeji (damascus) that forms the outer cladding, the blade delivers a razor-sharp and very thin edge of Takefu Shiro 2, a fine, tapered tip, and balance point approximately one centimeter in front of the heel. The spine and choil have been rounded for comfort. In roasted curly hickory with beautiful color and grain, sculpted in traditional, oblong, octagonal form, rounded and contoured at every edge, and accented with a ring of blue boxelder burl, the handle if comfortable and unique. 

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The Story

Originally from Westchester County, New York, Alexander Bazes spent a decade 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 culinary knives and tools he is producing today. We're proud to offer Bazes Blades here on Eatingtools. 

Browse more work by this maker:
Blade length: 211mm / 8.3". Overall length: 365mm / 14.4" overall. Blade width at the choil: 3.1mm. Blade width 1" from tip: 1.7mm. Blade height at heel: 53mm. Weight: 6.3oz / 180g.
Blade: Clad in 40 layers of wagon wheel wrought iron and mild steel kitaeji (damascus) with Takefu Shiro 2 carbon steel edge. Handle: Roasted curly hickory with box elder burl spacer.
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