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Home | Gyuto | Rolin Knives 225mm Gyuto 52100 Kurouchi Stabilized Curly Maple Copper

Rolin Knives 225mm Gyuto 52100 Kurouchi Stabilized Curly Maple Copper

$909.93
$909.93
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Handmade gyuto featuring a flat-ground, machine-finished wide-bevel 52100 blade with a kurouchi finish. The octagonal wa-handle is also handmade, crafted from stabilized curly maple and copper ferrule.


All aspects of this knife were meticulously heat-treated, ground, machined, worked, shaped, and fit with an incredible amount of detail and intention by Nick Rolin. Originally from the Bay Area, Nick's blade shapes and styles are inspired by his years as a fine-dining line cook that preceded his time spent in NYC as a bartender after earning a degree in Sustainable Agriculture from UCSC. After a weekend knife making class in 2016, Nick began making knives for friends and the eventual demand lead to returning to the Bay Area in 2022 to make knives full-time.

We have been able to test a few of Nick's knives and were impressed not only with the craftsmanship and aesthetics but also the edge performance, cutting feel and sharpenability of the knives. We are lucky to have Nick in our backyard and are proud to be able to introduce his work to our knife community.

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.

Wide Kireba Bevel

Smooth, robust cutting feel.

Ambidextrous

Suitable for all users.

Petty

A small utility knife used for delicate work like peeling, trimming, and slicing small produce or herbs.

Listed Length: 225mm
Total Length: 365mm
Edge Length: 225mm
Heel Height: 47mm
Spine Thickness:
Weight:
Orientation: Ambidextrous

Blade Type: Carbon Steel
Steel Type: 52100
Steel Hardness (HRC): 62-63
Maintenance: More Attention
Handle Type: Hybrid
Handle Material: stabilized curly maple and copper ferrule

  • 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.

Dive Deeper

Fine - Japanese Double Bevel

Sharpening Supplies

Stones & Accessories selected specifically for this knife.

Sample product 1
9.99
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Sample product 12
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Sample product 13
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Sample product 14
9.99

52100

Carbon (C): 0.95–1.10% | Chromium (Cr): 1.3–1.6% | Manganese (Mn): 0.25–0.45% | Silicon (Si): 0.15–0.35%

52100 is a bearing steel famed for fine carbides, great edge stability, and strong toughness for a high‑carbon alloy. Typically ~60–63 HRC in knives, it sharpens easily, takes a crisp edge, and excels in kitchen and field knives with basic care.

About Rolin Knives


Rolin Knives is the work of Nick Rolin, an independent American bladesmith working in San Francisco. He's known for his complexly ground high-performance kitchen knives. Working in small batches, Nick forges or laminates his own steels and carefully heat-treats, grinds, and finishes each blade himself. His knives are appreciated for their laser-like cutting ability, clean finishes, and sculpted wa-style handles. With a strong Japanese influence and an uncompromising attention to geometry and balance, Rolin Knives offer professional-level performance for cooks who value handcrafted precision.

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