This is a new line of knives for us at CKTG, and we are very pleased with these first offerings from this team of young blacksmiths. Their small shop is located in Sakai City, a hotbed of Japanese kitchen knife and blade makers. Mr. Ebuchi is a second generation smith and his blacksmithing talents are very obvious when you see and try these interesting knives.
The gyuto featured here is made from White paper #2 high carbon steel. This popular alloy has very good edge holding and very high working hardness. This means that it can be ground it to exceptional sharpness, which it retains for a long time. These blades are prone to oxidation, which means care must be taken to keep them clean and dry between uses.
The outer cladding is made from a soft iron which has a kurouchi finish. This is a traditional finish of rural Japanese cutlery. The blades are basically left unfinished except for the edge, and thus they retain the blue-black patina from the forge. In the case of this knife the lower part of the blade road is further refined with a lovely hairline finish to contrast with the rustic looking upper portion. The overall fit and finish of these knives belie their price, which will be especially appreciated by professional chefs looking for both a real workhorse of a knife and a real value.
Blacksmith: Mr. Ebuchi
Location: Sakai, Japan
Construction: Hammer Forged, San Mai
Edge Steel: White #2
Cladding: Soft Iron
Finish: Kurouchi, Hairline
Edge Grind: Even
Blade Length: 233mm
Total Length: 380mm
Spine Thickness: 4mm
Blade Height: 50mm
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