Recently acquired a 175mm gyuto blade blank from Tomoki Miyasita.
The blade was forged in the San Mai style, with SUS405 soft stainless outer cladding and Hitachi Metals powdered high speed steel HAP40 core layer. The blade is hardened to at least HRC 65 and should have excellent edge retention. It was shipped with amazing care and a razor sharp finish on the edge already.
I fashioned the handle out of cocobolo with a brass accent layer and ebony ferrule. Polished by hand to 3000 grit and finished with carnauba wax. This is my first attempt at making a handle for a Japanese kitchen knife. Lemme know what you think!
by Stogies_n_Stonks
