Gyuto 220mm SanMai 135Cr3 & Wrought Iron Hashimoto Shoichi elevating the joy of cutting

elevating the joy of cutting but also mitigates the inherent damage knives can inflict on produce

The result is a knife that features very consistent and easy to maintain bevels

textured bolster

Karol Karyś

It’s a very light weight and well-balanced cleaver with razor sharp and thin cutting edge

Gyuto 220mm SanMai 135Cr3 & Wrought Iron Hashimoto Shoichi elevating the joy of cuttingBeautifully light weight, nimble and with classic tapered geometry. This first piece from Karl Broch Jacobsen is an impressive performer. A lovely gentle radius at the edge makes for a comfortable and smooth action on the cutting board. Convex ground the knife features thin beautiful stone finished bevels and a razor sharp edge. The blade is forged in house laminated SanMai steel, 135Cr3 clad in wrought iron. Brute de forge, satin polished bevels, and