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Home | Western Kitchen Knives | Rolin Knives GoMai 200mm Gyuto 52100 Eucalyptus with Saya

Rolin Knives GoMai 200mm Gyuto 52100 Eucalyptus with Saya

$1,125.00
$1,125.00
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Hand forged, hand laminated 5 layer GoMai gyuto is made from A203, nickel and 52100 hagane (core steel). It features a compound grind with a medium-thin edge with 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 bog oak spacer. Comes with a custom maple and cherry saya with a leashed brass pin.

All aspects of this knife were meticulously forged, heat-treated, ground, machined, and shaped with an incredible amount of detail and intention by Nick Rolin. Originally from the Bay Area, Nick earned a degree in Sustainable Agriculture from UCSC before becoming a line cook. Nick's blade shapes and styles are inspired by his years in the professional kitchen and by his passion for well made things. After leaving kitchens to bartend in NYC, Nick took a weekend knife making class in 2016. This class sent him down the neverending rabbit hole of knife making, and after making knives for friends and colleagues, the eventual demand led to an inevitable return to the Bay Area in 2022 to make knives full-time.

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

Brand: Rolin Knives
Blade Smith: Nick Rolin
Producing Area: Bay Area, CA, USA
Profile: Gyuto
Size: 200mm
Grind: Compound
Blade Type: GoMai Carbon
Steel Type: 52100
Handle: Stabilized Eucalyptus Heartwood & Bog Oak Spacer.
Total Length: 339mm
Handle Length: 126mm
Handle to Tip Length: 213mm
Blade Height: 52mm
Edge Length: 198mm
Thickness: 3.6mm
Weight: 200g
Hand Orientation: Ambidextrous
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.

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