Bushcraft knife 110mm / 115CrV3 Meat cleaver This Gyuto (Japanese chef knife)

This Gyuto (Japanese chef knife) feature a flat heel

V-toku 2 is a tungsten steel for better wear resistance

San Maï hand forged from 26C3 high carbon steel core and mild steel clad in Sheffield

Balance point : at the pinch grip

Spine thickness 1cm from tip: 0

Bushcraft knife 110mm / 115CrV3 Meat cleaver This Gyuto (Japanese chef knife)Bushcraft knife 110x25mm, Monosteel hand forged from 115CrV3 in Sheffield. Kurouchi finish with Scandi grind. Double bevel Weight : 100 gr. Distal taper from 3. 50mm to 2. 60mm to 1. 20mm (Emoto mid blade 1 cm from the tip) Bird beak handle made from ebonised english oak with brass rivet, 125mm length. Iron staining, or ebonizing, generally uses a reaction between iron oxide and the natural tannins in wood to create a natural looking black that is