200mm MagnaCut Gyuto

$500.00

201mm MagnaCut Gyuto with Stabilized Box Elder Burl Handle, Brass Spacer, and African Blackwood Ferrule.

This is possibly the best performing knife I’ve made so far.

This knife features 62.5 HRC MagnaCut, which has excellent edge retention and toughness while providing maximum corrosion resistance. It holds a beautiful edge and should stay sharp for a long time with good sharpening technique.

A simple saya is included with the purchase!

Specs:

Steel: MagnaCut 62.5 HRC
Handle: Stabilized Box Elder Burl, Brass, African Blackwood
Blade Length: 7.9” / 201mm
Handle Length: ~5.35” / 136mm
Heel Height: 1.8” / 46mm
Weight: 4.4oz / 126g
Balance Point: Ricasso (Right behind the heel, the part where the blade connects to the handle.)
Grind Style: Convex Laser

201mm MagnaCut Gyuto with Stabilized Box Elder Burl Handle, Brass Spacer, and African Blackwood Ferrule.

This is possibly the best performing knife I’ve made so far.

A simple saya is included with the purchase!

Specs:

Steel: MagnaCut 62.5 HRC
Handle: Stabilized Box Elder Burl, Brass, African Blackwood
Blade Length: 7.9” / 201mm
Handle Length: ~5.35” / 136mm
Heel Height: 1.8” / 46mm
Weight: 4.4oz / 126g
Balance Point: Ricasso (Right behind the heel, the part where the blade connects to the handle.)
Grind Style: Convex Laser

More information on MagnaCut:

MagnaCut is a powder metallurgy stainless steel which has high edge retention, toughness, and corrosion resistance. It contains vanadium and niobium which form carbides to allow edge retention and toughness simultaneously, two properties that are typically inversely corellated. I choose to heat treat my MagnaCut to 62-63 HRC to maximize the toughness and the hardness of my blades. Since the edge retention mainly comes from the carbides, lowering the hardness from 64 HRC+ to 62.5 doesn’t effect the edge retention too much, but improves the toughness significantly. This results in an extremely balanced blade that can keep its edge for a very long time while also being resistant to chipping.