Ziricote Wrought Gyuto 225mm

This stunning workhorse chef knife in wrought iron damascus-clad san mai steel from Alexander Bazes features a forward-weighted blade, sturdy and stiff with little distal taper along the spine, yet very thin at the edge, and with an especially fine tip for detail work. The gorgeous, two-tone finish of the house-made kitaeji (damascus) cladding, lightly textured along the forge-finished flats and polished along the convex bevels above a hard and razor-sharp Takefu Shiro 2 edge, results in a look and feel matched only by the knife's uncompromising utility. A superbly shaped handle of beautiful, dark ziricote wood is shaped in traditional form, octagonal with rounded edges, and taller than it is wide, for ultimate comfort and control.

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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. 

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Blade length: 225mm / 8.9". Overall length: 377mm / 14.8". Blade width 1" in front of heel: 3.3mm. Blade width 1" from tip: 2.4mm. Blade height at heel: 53mm. Weight: 7.4oz / 212g.
Blade: Clad in 40 layers of wagon wheel wrought iron and mild steel kitaeji (damascus) with Takefu Shiro 2 carbon steel edge. Handle: Ziricote wood.
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