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Home | New Arrivals | Bernal Cutlery Fineline 210mm Wa-Gyuto A2 & Octagonal Bubinga

Bernal Cutlery Fineline 210mm Wa-Gyuto A2 & Octagonal Bubinga

Name: Bernal Cutlery Fineline 210mm Wa-Gyuto A2 & Octagonal Bubinga
Brand: Bernal Cutlery
SKU: BC-A2-FA210
Price: 295.0 USD
Availability: InStock

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$295.00

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$295.00

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Product Description

Bernal Cutlery's house-made Fineline series is a thin hand-ground carbon steel Japanese-style chef knife designed for cooks who demand a precise, fine-cutting yet hardworking knife. The Fineline’s blade is tough for a blade of its weight, holds its edge well and is easy to sharpen. It's A2 tool steel has low reactivity for a carbon steel, making for an easy maintenance, non-stainless knife that takes a very keen edge.

Bernal Cutlery’s Fineline is a blend of industrial processes and delicate handwork out of materials sourced from the United States and Japan. The hand-ground blade features a gentle convexity to the sides and remains thin behind the edge. Hand grinding on a water-cooled stone wheel is a time-honored method for shaping blades, which provides the smoothest cutting feel and best food release. Each Fineline knife has a hand-sharpened edge finished with natural Japanese whetstones to bring the most out of its cutting potential.

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About This Knife

Everyday Prep

Good for veggies and boneless protein

Avoid Bones & Dense Foods

If you can't bite it, don't cut it.

Carbon Steel

Reactive blade.

Convex Grind

Super smooth cutting feel.

Ambidextrous

Suitable for all users.

Specifications

Listed Length:
Total Length:
Edge Length: 210mm
Heel Height: 50mm
Spine Thickness: 3mm
Weight:
Orientation:

Materials

Blade Type: Carbon Steel
Steel Type: A2
Steel Hardness (HRC): ~61
Reactive: Some Attention
Handle Type: Japanese (wa)
Handle Material: Mono bubinga

Care Guide

This is a carbon steel knife made from thin, hard steel.
Hand wash and towel dry after use. Do not air dry or place in the dishwasher.
Expect oxidation (color change, staining, spotting) with use.
Prolonged exposure to moisture or food debris will cause rust; remove any rust with a light abrasive.
Remove surface rust gently with a mild abrasive and progress to more aggressive abrasives if needed. Coarse abrasives will leave scratches in most finishes.
Avoid twisting, scraping, or use on dense or hard foods and surfaces to avoid early dulling and edge damage. If you wouldn't bite into it, don't cut it with this knife.
Use on wooden cutting boards only. Do not use bamboo, plastic, stone or metal cutting surfaces.

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Recommended Sharpening Technique

Medium-Fine finish - Japanese

We recommend sharpening by hand using whetstones starting around 1000 grit progressing to at least 4000 for this steel type and edge geometry. Finish with a monodiachrome strop for a smooth cut with a substantial bite. Finer finishes are possible, but the knife may slide on smooth foods and overall edge retention may suffer. During repair, use a super coarse stone to pass chips quickly to help keep flat bevels.

Avoid pull-through sharpeners and non-water-cooled mechanized systems.
Strops and ceramic honing rods are preferred for as-needed edge maintenance. If you have to use a honing rod to be able to use the knife comfortably, it's time to sharpen the knife.