This Gyuto is the result of a collaboration between Patrik Carlvik at Smedja Aspen and Erik Mases at Shinogi.
The blade is fully hand-forged using the hon warikomi technique by Smedja Aspen — and the heat treatment by Patrik makes this knife incredibly hard and tough!
The core steel is 52100 steel, and despite having an iron cladding, the grinding and shaping of these blades was extremely time-consuming. The result? A knife that will hold its edge for a very long time!
With a thick 3 mm spine, this knife has a bit more weight behind it, while the convex grind tapers down to a very fine edge — built for high performance.
Note: Be careful not to cut into hard materials such as frozen foods, bones, or crusty bread. Hard and thin steel is brittle and may chip if used improperly.
