Suminagashi Ironwood Gyuto 280mm

When Alex Bazes sets out to forge a 280mm damascus-clad gyuto blade, the results speak for themselves. House-made san mai with suminagashi jackets over Takefu White carbon steel forms a razor-sharp tool capable of tackling the kitchen's most demanding work. Very thin behind the edge and balanced just in front of the blade's heel for a solid, weighted feel, the knife gives the impression, in hand and to the eye, of being more substantial than the 8oz / 226g overall weight it comes in at, making it quick, efficient and quite satisfying in the hand in spite of its size. A stunning piece of dessert ironwood is sculpted in to a simple, traditional rounded form, fastened with a single copper pin, and accented with an exquisite, hand-hammered copper ferrule. 

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The Story

Originally from Westchester County, New York, Alexander Bazes has been 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 work he is producing today. We're proud to offer Bazes Blades here on Eatingtools. 

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Blade length: 280mm / 11". Overall length: 445mm / 17.5" overall. Blade width at the choil: 3mm. Blade width 1" from tip: 1.4mm. Blade height at heel: 56mm. Weight: 8oz / 228g.
Blade: Suminagashi-clad san mai with Takefu White edge. Handle: Dessert ironwood with hand-forged copper ferrule
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