Gyuto 220mm Kaimuki Claddings stated as "dirty wrought

Claddings stated as "dirty wrought iron" will be more reactive

Brute forge handle

- Hagane : Aogami 2

The polishing is finish with an Akamon 1000 grit (I called it “Kasumi ish” as it gives some contrast but leave some scratches)

This San-maï Nakiri (Japanese vegetable cleaver) feature a tall and thin blade

Gyuto 220mm Kaimuki Claddings stated as "dirty wroughtThis Gyuto Shefu feature a medium size blade, good distal taper, thin tip. Flat profile at the heel with a slight curve toward the tip. The San mai is laminated by myself in house. Forged to shape and to geometry the blade is ground on water cooled grinding wheel. The Shefu range is a more minimalistic option of my work, designed for Chef. I rethought some parts of my process to see where I could improve, work faster, reduce supply use and ultimately