This Gyuto knife is the result of a collaboration between Patrik Carlvik at Smedja Aspen and Erik Mases at Shinogi.
The blade is entirely hand-forged according to the hon warikomi forging method at Smedja Aspen, and the hardening is brutal!
This knife has been polished to a mirror finish with a beautiful kasumi finish down to the core steel.
NOTE: However, be careful 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.
