Blue Compound Gyuto 215mm

James Oatley is at it again having just delivered this compound-bevel cutting machine of a chef knife shaped from RWL 34 stainless steel with superbly shaped high-polish convex secondary bevels below hollow sections for slicing and chopping performance and enjoyment. Balanced just in front of the edge's heel with an uncannily quick and nimble feel in the hand as we've become accustomed to in James' work, the deceivingly tall profile at 64mm high is comfortable in any grip, exceling in the pinch grip for control and precision on the cutting board. Aided by a backward leaning, rounded blade choil and three-way faceted spine for comfort in said pinch grip, the simple, tapered, utilitarian handle of dyed and stabilized maple completes the package, secured by a single domed pin that allows for disassembly in the case maintenance is required. A custom saya with brass pin is included. 

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The Story

Based in St. Leonards, Australia, James Oatley uses a variety of techniques and materials to produce heirloom-quality kitchen cutlery one at a time at his one-man studio. James holds himself to the highest of standards, resulting in what many consider to be works of art, each knife built to last generations while standing up to the demands of any kitchen.

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Blade length: 215mm / 8.5”. Overall length: 350mm / 13.8”. Blade width at the choil: 2.5mm. Blade width one inch from tip: 1mm. Blade height at heel: 64mm. Weight: 7.5oz / 212g.
Blade: RWL-34 stainless steel. Handle: Dyed and stabilized maple. Saya: Australian bottle brush with brass pin.
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