Order by Monday 12/16 to be sure to get your orders on time.

or
Home | Western Kitchen Knives | Rolin Knives Small Chef 52100 Kurouchi Eucalyptus

Rolin Knives Small Chef 52100 Kurouchi Eucalyptus

$430.38
$430.38
Sold Out

Shipping calculated at checkout.

Hand forged mono steel gyuto made from 52100 carbon steel. Features a wide flat grind with a medium-thin edge and strong distal taper that allows for a precise and smooth cutting action with a substantial feel. The octagonal handle is made from stabilized eucalyptus heartwood with a micarta ferrule. 

We have developed a great relationship with Nick and this knife is a result of many conversations about being able to bring high-quality hand forging to a wider crowd. Nick has found an efficient way to meet his standards while maintaining his wildly impressive attention to detail. 

To add to the San Francisco origins, we wanted to feature a handle material that folks in the Bay Area are very familiar with, the non-native and rampant Eucalyptus. It's a more difficult wood to work with but it's circular grain patterning and deep red hue has made for a handsome handle.

While it may not be as dazzling as some of his other pieces, the top-notch heat treatment, forging, grinding and strong distal tapering that we have grown accustomed to is all here.

Brand: Rolin Knives
Blade Smith: Nick Rolin
Producing Area: Bay Area, CA, USA
Profile: Small Chef / Big Petty
Size:
Grind: Wide Flat
Blade Type: Mono Carbon
Steel Type: 52100
Handle: Octagonal Eucalyptus & Micarta
Total Length:
Handle Length:
Handle to Tip Length:
Blade Height:
Edge Length:
Thickness:
Weight:
Hand Orientation: Ambidextrous
Saya:
HRC: 62-63

This is a carbon steel knife. Carbon steel is expected to develop a dark patina with use. It needs to be hand washed and dried immediately after use. Do not air dry. Do not put it in the dishwasher. Long exposure to moisture and debris will result in rust. Any rust development should be removed with a light abrasive.

Twisting, scraping, and heavy use, as well as use on hard and very dense objects can lead to edge damage. Use on a quality wooden cutting board will help the knife stay sharper for longer. Use on hard surfaces like plates and bamboo will reduce the edge life and can result in edge damage.

We recommend hand sharpening on whetstones. We have found that most Japanese knives perform best at a finer finish starting around 4000. Avoid pull through sharpeners and non-water cooled mechanized sharpening. Ceramic honing rods are preferred.

READ IMPORTANT DELIVERY OPTION INFORMATION