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Kitchen Knives
250mm ProCut San-Mai Gyuto
$50.00A 250mm ProCut san mai gyuto
I’ve been sitting on this one for a while and finally have it done. This 250mm ProCut gyuto is similar to a shorter blade I put out in February of this year (posted HERE) and features the same kind of complex grind geometry and stonework.
- Blade: 250mmx57mm ProCut/mild san-mai (64/65hrc) -stone set bevels + 2500 grit hand finish + etch and polish
- Neck: 19mmx19mm
- Handle: Wenge mono, oil finished and waxed
- POB: 66mm from the handle
- Spine: 3.94mm at the handle, 3.25mm at halfway, .78mm 1cm from the tip
- Grind: full convex zero grind
- Weight: 252g
- Relieved choil and spine
- Edge: .10mm@1mm, .23mm @2mm, 1.65mm at the shinogi measured at the midpoint,
As you can see the banding isn’t quite as prominent in this blade despite using the ame cladding material. I suspect this is due to the higher austenitizing temperature I used for ProCut vs the SheffCut in the last one. Nonetheless it has a distinct pattern in the cladding that I only wish I could highlight more.
*The cladding does indeed get close to the edge but at no point touches it
Any US Tariffs will be prepaid by myself in full.
To learn more about ProCut steel click here: https://knifesteelnerds.com/2025/06/04/pops-procut-a-new-carbon-steel-for-knives/
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Gyuto (Chef's Knife)
250mm San-Mai Chef Knife
$670.00A 250mm San-Mai Chef Knife with low carbon steel (soft) cladding and a nickel carbon migration barrier.
This is one of the very first san-mai blades I produced, modeled after the classic Sabatier design and featuring premium materials this blade will not disappoint.
Blade Details
- Blade: 252mmx57mm 52100 (64-65hrc) + nickel + low carbon san-mai/go-mai 1200 grit etch + polish
- Neck: 19mmx18mm
- Handle: 130mm long, 22mmx25mm tapering to 19mmx21mm, purpleheart+blackwood, oiled and waxed
- POB: 40mm from the hande
- Spine: 3.29mm at the neck, 2.55mm at 13.5cm, .53mm 1cm from the tip
- Grind: flat to convex, right hand bias
- Weight: 194g
- Relieved choil and spine
- Edge: .14mm@1mm, .22mm@2mm, .43mm@5mm, .72mm@10mm Measured at the midpoint.
Blade Special Features
A 250mm San-Mai Chef Knife
To learn more about 52100 click here: https://knifesteelnerds.com/2019/01/28/history-and-properties-of-52100-steel/
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Gyuto (Chef's Knife)
250mm 52100 Tsuchime Gyuto
$700.00A 250mm 52100 Tsuchime Gyuto
This blade is a bit of a departure from my typical “laser” style kitchen knives. This blade was forged with a heavy taper from neck to tip under special dies I made to create the embellished dimple pattern (tsuchime) on the surface. The grinding of blades like this is a bit difficult for me and it’s easy to slip and irreversibly mar the tsuchime pattern so it took very deliberate and slow progress to get it set as I wanted it. After that I leveled out the bevels using a 250 grit whetstone to even out the bevel surfaces and apply the ever essential convexity and further finished out the blade using 600 grit sandpaper. All of that extra work has resulted in this heavily tapered workhorse 250mm 52100 Tsuchime Gyuto that simply glides through produce.
Blade Details
Blade: 254mmx56mm 52100 (~65 hrc) stone flattened bevels + 600 grit hand finish
Neck: 19mmx18mm
Handle: Locally sourced sugar maple, oil finished and waxed
POB: 57mm from the handle
Spine: 6.55mm at the handle, 6.11mm above the heel, 2.66mm at halfway, .73mm 1cm from the tip
Grind: full convex RH bias
Weight: 254g
Relieved choil and spine
Edge: .22mm@1mm, .36mm@2mm from the edge, measured at the midpoint, zero ground
Blade Special Features
A forged and fully convex ground blade with stone set bevels and tsuchime
To learn more about 52100 steel click here: https://knifesteelnerds.com/2019/01/28/history-and-properties-of-52100-steel/
For the maker’s summative take on 52100 click here: https://msicardcutlery.com/knife-making-steel-information-faq/
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Gyuto (Chef's Knife)
Ultra Thin 250mm KS Pattern Gyuto-Matched Pair-52100/AEB-L
$912.00An Ultra Thin 250mm Gyuto-Matched Pair
Have you ever wondered what it would be like to own two otherwise identical knives made from different steels? Well here’s your chance!
This was a fun project, an ultra thin 250mm gyuto-matched pair in the ever popular KS style utilizing two of my favorite steels, AEB-L and 52100. Admittedly these knives came out a bit thinner than I intended, but that’s probably in keeping with their parent design. The weights, tapers and grinds are very nearly identical on these blades with similar degrees of convexity and nail flexing ease.
In all the pictures and measurements the AEB-L is getting first billing. Where values are identical only one will be given. You’ll also notice in the pictures that the colouration at the neck is bolder for the 52100, if you’re having trouble remembering which is which.
Blade Details
Blade: 253mmx52mm AEB-L(63hrc) 254mmx52mm+52100 (65hrc) fine belt finish
Neck: 18mmx17mm
Handle: Bloodwood and Walnut, oil finished and waxed
POB: 25mm from the handle
Spine: 2.54mm at the handle, 1.53mm at halfway, .31mm 1cm from the tip-2.38mm at the handle, 1.36mm at halfway, .34mm 1cm from the tip
Grind: flat to convex RH bias
Weight: 144g, 137g
Relieved choil and spine
Edge: .21mm/.2mm@1mm, measured at the midpoint,Blade Special Features
A matched pair of knives in different steels
To learn more about AEBL click here:https://knifesteelnerds.com/2019/03/04/all-about-aeb-l/
To learn more about 52100 click here: https://knifesteelnerds.com/2019/01/28/history-and-properties-of-52100-steel/
