This gyuto is the result of a collaboration between Patrik Carlvik at Smedja Aspen and Erik Mases at Shinogi.
Three knives will be made in total .
The blade is completely hand-forged using the warikomi technique at Smedja Aspen, and the hardening is brutal!
The core steel is 52100 wrapped in an iron cladding, its a very tough steel with means a long lasting edge.
The spine is thick at 3mm which gives this knife a little more weight. While the convex bevel results in a really thin edge for high performance!
NOTE: Do not to cut into any hard ingredients such as frozen food, bones, crispy bread crusts, etc. Hard and thin steel is brittle and can chip if used incorrectly. The blade is not stainless, do not leave wet or rusty!
