Beech & White No.2 Gyuto 203mm

The latest one-of-a-kind piece by Jelle Hazenberg, handcrafted in Ireland using Takefu White #2 steel with 22-layer suminagashi (damascus) cladding. Jelle's recognizable and addictively comfortable handle style is shaped from stabilized beech wood with a chestnut bolster and red micarta spacer this time to create a look we love. At 203mm this HRC 62-63 blade has a hard, thin and balanced edge and upswept tip with an aggressive profile that lends itself to detail work, while being large enough, and with ample curvature, for a variety of cutting tasks. A leather saya handmade by Jelle is included.

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The Story

Countless hours spent processing large amounts of vegetables in commercial kitchens led Jelle to pursue knifemaking, striving to improve on the tools he relies on daily. Originally from the Netherlands and currently residing in Ireland, Jelle hand-forges custom chef knives that are made to be used daily, and they do it in style. Focusing on Japanese powder steels and using san mai construction for flexible, comfortable cuts with a hard edge that stays sharp, Jelle's knives are quickly catching the eye of chef's worldwide.

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Blade length: 8" (203mm). Overall length: 13.25". Blade width at heel: 2.3mm. Blade height at heel: 48mm. Weight: 6oz / 172g.
Blade: San mai with White no.2 core and 22-layer Sumingashi cladding. Handle: Stabilized Beech wood with Chestnut bolster. Leather saya.
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Beech & White No.2 Gyuto 203mm