In a first from the Auvergne workshop of bladesmith Bryan Raquin comes a gyuto clad in countless layers of reclaimed wrought iron and XC10 mild steel. For months Bryan worked this material daily, adding a few new folds at a time, producing in the end a bar of material with over one million layers. That's million, with six zeroes. Enough layers, so tightly packed, that visually distinguishing between the metallic multiplicity is no easy task, yet not impossible. Providing a stiff, hard-working exterior, this impressive cladding material jackets of a core of Bryan's preferred 145sc ('super clean') high-carbon steel, one which was created by his friend in Germany in one, small batch. Baring his well-loved kasumi finish below dark, forge-finished flats, the primary bevels are convex and beautifully honed to produce a balanced and versatile edge that is both thin enough for a high degree of precision, while tough enough for the demands of the fast-moving kitchen. The polished, rounded blade spine tapers steadily from handle to tip where it culminates at a fine, pointed, yet tough tip. Past the blade's tang that shows the hammer marks of the blade's hand-forged origins as it disappears into the handle, is a piece of locally sourced, burnt oak, a recognizable sight for anyone familiar with Bryan's chef's knives. Hand filling, octagonal, and finished to produce a wonderful, tactile surface, the grip offers comfort and control over the striking, 252mm long by 60mm tall, one-of-a-kind blade.
