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Kitchen Knives
240mm M4 San-Mai Gyuto
Original price was: $1,310.00.$1,200.00Current price is: $1,200.00.Prices are US Tariff Inclusive
A 240mm M4 gyuto
This 240mm M4 gyuto features a laminated san-mai blade with a nickel, carbon-migration barrier between the core and cladding. The bevels are fully convex, stone tuned, hand finished to 2500 grit and have received several etch and polishing cycles with loose abrasive to reveal the banding. Weight-wise I would categorize this knife as a heavy midweight to light workhorse. The handle consists of waxed desert ironwood and stabilized bog oak. The choil and spine are well rounded and finished to 2500 grit.
Blade Details
Blade: 239mmx49mm CPM-M4 stainless san-mai (~64hrc), stone tuned bevels with a 2500 grit hand finish
Neck: 17mmx16mm
Handle: Desert Ironwood and bog oak, buffed and waxed
POB: 25mm from the handle
Spine: 3.94mm at the handle, 2.87mm at halfway, .61mm 1cm from the tip
Grind: full convex slight RH bias
Weight: 209g
Relieved choil and spine
Edge: .14mm@1mm, .23mm@2mm from the edge, measured at the midpoint
Hot glue fit, so when the day comes for thinning the blade can be pulled easily for repolishing without destroying the handle
Blade Special Features
Fully convex ground 240mm M4 san-mai gyuto with banding
To learn more about M4 steel click here: https://knifesteelnerds.com/2018/04/16/the-development-of-first-tool-steels-book/
For the maker’s summative take on M4 click here: https://msicardcutlery.com/knife-making-steel-information-faq/
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Kitchen Knives
165mm M2 HSS Petty
$400.00Prices are Tariff Inclusive
A 165mm M2 HSS petty
This 165mm M2 HSS petty is my first offering in this particular steel. It was forged down from a broken industrial planer blade once used by my father’s previous business.
Blade Details
Blade: 165mm X 35mm M2 HSS (~64 HRC) etched to reveal banding
Neck: 18mmx10mm
Handle: Stabilized AAAA curly maple
POB: at the handle
Spine: 1.88mm at the handle, 1.6mm at halfway, .61mm 1cm from the tip
Grind: full convex 50/50
Weight: 92g
Relieved choil and spine.
Edge: .16mm@1mm, .26mm@2mm from the edge, measured at the midpoint
Blade Special Features
Fully convex ground blade
To learn more about knife steels click here: https://knifesteelnerds.com/2021/10/19/knife-steels-rated-by-a-metallurgist-toughness-edge-retention-and-corrosion-resistance/
For the maker’s summative take on various steels click here: https://msicardcutlery.com/knife-making-steel-information-faq/
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Kitchen Knives
220mm MagnaMax San-Mai Gyuto
$1,310.00Prices are US Tariff Inclusive
A 220mm MagnaMax gyuto
This 220mm MagnaMax gyuto features a laminated san-mai blade with a nickel, carbon-migration barrier between the core and cladding. The bevels are fully convex, stone tuned, hand finished to 2500 grit and have received several etch and polishing cycles with loose abrasive to reveal the banding. Weight-wise I would categorize this knife as a heavy midweight to light workhorse. The handle consists of oil finished and buffed stabilized curly mango . The choil and spine are well rounded and finished to 2500 grit.
Blade Details
Blade: 222mmx50mm MagnaMax stainless san-mai (~64hrc), stone tuned bevels with a 2500 grit hand finish
Neck: 19mmx18mm
Handle: Stabilized curly mango, oil finished, buffed and waxed
POB: 33mm from the handle
Spine: 3.90mm at the handle, 2.91mm at halfway, .65mm 1cm from the tip
Grind: full convex 50/50 grind
Weight: 203g
Relieved choil and spine
Edge: .13mm@1mm, .23mm@2mm from the edge, measured at the midpoint
Hot glue fit, so when the day comes for thinning the blade can be pulled easily for repolishing without destroying the handle
Blade Special Features
Fully convex ground 220mm MagnaMax san-mai gyuto with heavy banding
To learn more about MagnaMax steel click here: https://knifesteelnerds.com/2026/01/19/magnamax-is-here-the-next-evolution-in-knife-steel/
For the maker’s summative take on MagnaMax click here: https://msicardcutlery.com/knife-making-steel-information-faq/
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Kitchen Knives
240mm MagnaMax San-Mai Gyuto
$1,517.00Prices are Tariff Inclusive
A 240mm MagnaMax gyuto
This 240mm MagnaMax gyuto features a laminated san-mai blade with a nickel carbon-migration barrier between the core and cladding. The bevels are fully convex, stone tuned, hand finished to 2500 grit and have received several etch and polishing cycles with loose abrasive to reveal the banding. Weight-wise I would categorize this knife as a heavy midweight to light workhorse. The handle features a tightly fit and stippled brass endcap on top of an oil finished and buffed, stabilized curly mango handle. The choil and spine are well rounded and finished to 2500 grit.
Blade Details
Blade: 240mmx50mm MagnaMax stainless san-mai (~64hrc) with a 2500 grit hand finish
Neck: 19.5mmx16mm
Handle: Stabilized curly mango, oil finished, buffed and waxed with stippled brass endcap
POB: 36mm from the handle
Spine: 3.8mm at the handle, 2.9mm at halfway, .7mm 1cm from the tip
Grind: full convex 50/50 grind
Weight: 228g
Relieved choil and spine
Edge: .17mm@1mm, .29mm@2mm from the edge, measured at the midpoint
Hot glue fit, so when the day comes for thinning the blade can be pulled easily for repolishing without destroying the handle
Blade Special Features
Fully convex ground 240mm MagnaMax san-mai gyuto with heavy banding
To learn more about MagnaCut steel click here: https://knifesteelnerds.com/2026/01/19/magnamax-is-here-the-next-evolution-in-knife-steel/
For the maker’s summative take on MagnaMax click here: https://msicardcutlery.com/knife-making-steel-information-faq/
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Kitchen Knives
Forged Banding 200mm D2 Gyuto
$900.00D2 Tool Steel Is Tariff Free And Falls under CUSMA.
A forged D2 gyuto with banding
This is a special knife utilizing materials I’ve never used previously. In the past I’ve made forged blades of differing varieties that have been etched and polished to reveal the alloy banding within the steel. This is one such blade but in a steel I had previously never worked with, ingot D2 tool steel. Surprisingly this D2 gyuto was less difficult to make than I had anticipated, though still much more difficult than any low alloy steel or A2.
The banding is phenomenally dense and photographing it was a nightmare as the pictures tended to look bland and grainy. There’s just too much detail for a nice macro shot. So while it looks a bit bland and 2D, every white line in actuality represents a bit of figuring that dances in the light as you look over the blade. Next time I forge a D2 gyuto I’ll try to make the activity a bit bolder but I didn’t want to push my luck with this stuff, never having forged it previously.
I also thought I’d try something new for the handle and used a piece of wenge end grain that has a lovely bit of character only occasionally seen on knife handles. It appears lighter than it actually is in the pictures. This D2 gyuto’s banding just refused to be photographed without otherwise excessive exposure.
- Blade: 203mmx57mm Forged D2-Tool Steel 800 grit diamond lapping film finish + etch and polishing cycles
- Neck: 18mmx18mm
- Handle: Wenge endgrain, oil finished and waxed
- POB: 30mm from the handle
- Spine: 2.7mm at the handle, 2.1mm at halfway, .59mm 1cm from the tip
- Grind: full convex
- Weight: 165g
- Relieved choil and spine
- Edge: .17mm@1mm, .32mm @2mm, measured at the midpoint,
To learn more about D2 tool steel click Here
For the makers summative take on various steels click Here
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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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Kitchen Knives
190mm ProCut San-Mai Gyuto With Banding
$50.00This 190mm ProCut San-Mai Gyuto represents a large step forward in my polishing abilities. In this blade the various hues of carbon diffusion are visible at the weld interface while the cladding itself carries a natural mural of alloy banding patterns that exist within the steel itself.
Blade Details
Blade: 190mmx55mm ProCut+ stainless steel (~64/65 hrc) Stone tuned bevels + 2500 grit hand finish + pseudo uchigumori/kasumi polish.
Neck: 18mmx19mm
Handle: Stabilized/dyed maple burl and paper micarta, oil finished, buffed and waxed
POB: 30mm from the handle
Spine: 3.26mm at the handle, 2.54mm at halfway, .71mm 1cm from the tip
Grind: full convex RH bias
Weight: 173g
Relieved choil and spine
Edge: .14mm@1mm, .29mm@2mm from the edge, measured at the midpoint
Click HERE for close up video
Blade Special Features
Fully convex ground blade, stainless clad with active banding.
ProCut is a brand new steel released by Pop’s Knife Supply and Larrin Thomas. You could think of ProCut as a steel with the toughness of 80CrV2, the nickel content of 15n20 and edge retention somewhere between 52100 and AEB-L.
This 190mm ProCut San-Mai Gyuto features a stone tuned geometry and a very fine 2500 grit finish that was polished with my own special mixture that results in a kasumi-like finish without the use of uchigumori. This finish highlights the core steel while creating a smokey haze where some minor carbon migration has occurred and reveals the endogenous banding within the cladding steel.
To learn more about ProCut steel click here: https://knifesteelnerds.com/2025/06/04/pops-procut-a-new-carbon-steel-for-knives/
For the maker’s impression on various steels click here: https://msicardcutlery.com/knife-making-steel-information-faq/
