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Home | New Kitchen Knives | Rolin Knives Compound 205mm Gyuto 52100 Carbon Curly and Burl Redwood

Rolin Knives Compound 205mm Gyuto 52100 Carbon Curly and Burl Redwood

£446.13
£446.13
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Hand forged mono steel gyuto made from 52100 carbon steel with a right-hand compound grind, a medium-thin edge and strong distal taper that allows for a precise and smooth cutting action with a substantial feel and even more substantial release. The octagonal handle is made from curly redwood topped with a burled redwood ferrule.

The right-hand compound grind is represented by the wide cavity beginning a centimeter or so away from the heel that fades with the distal taper. This void eliminates most of the drag and suction that occurs when cutting starchier foods. This grinding style is ideal for users that prioritize food release.

All aspects of this knife were meticulously forged, 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 were 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.

Brand: Rolin Knives
Blade Smith: Nick Rolin
Producing Area: Bay Area, CA, USA
Profile: Gyuto
Size: 205mm
Grind: Right Hand Compound
Blade Type: Monosteel Carbon
Steel Type: 52100
Handle: Curly & Burled Redwood
Total Length: 340mm
Handle Length: 121mm
Handle to Tip Length: 218mm
Blade Height: 49mm
Edge Length: 205mm
Thickness:
Weight:
Hand Orientation: Ambidextrous
Saya: Maple; Included
HRC: 63-64

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.

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