Damascus Copper Gyuto 255mm

With 255mm / 10" of thin, hard, and sharp edge, the long, classic blade profile of this Jezz Heywood gyuto offers a relatively flat stretch toward the heel and a nicely curved front section that ends with a very slim tip, making it a versatile blade for chopping, slicing, and everything in between. And as expected from Jezz, this utility is complemented by extraordinary looks; the blade composition includes damascus cladding of wrought iron, 1020, 1085, pure nickel, and reclaimed Land Rover roof among other alloys, laid atop a band of copper, with an edge of Hitachi Blue No.2 combined forge-welded with 80CRV-2 carbon steels. Beautifully balanced just at the blade's heel, comfort and control is solidified with a long, tapered, D-style handle for right-handed chefs shaped from a micarta-like composite and given a brass pin at the rear. 

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The Story

Based in the town once known as Australia’s ‘Steel City,’ bladesmith and steel whisperer Jerarmie Heywood of Oblivion Blades, who goes by Jezz, crafts high-performance chef knives and exclusive knife-making steels by hand. As a former professional chef, whether combining copper with wrought iron and Japanese powder steel alloys, or pattern-welding Western carbon steels to form a new damascus, each billet Jezz creates is informed by his deep knowledge of the attributes required of a daily-use culinary blade. 

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Blade length: 255mm / 10". Overall length: 430mm / 16.9". Blade width 1" in front of heel: 3.8mm. Blade width 1" from tip: 1.4mm. Blade height at heel: 52mm. Weight: 10.3oz / 294g.
Blade: Damascus cladding (8+ alloys) with vein of copper and core of Hitachi Blue No.2 and 80CRV2. Handle: Micarta with copper retention pin.
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