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Home | Japanese Kitchen Knives | Rolin Knives 190mm Gyuto 52100 Ebony & Horn

Rolin Knives 190mm Gyuto 52100 Ebony & Horn

$425.00
$425.00
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Hand forged gyuto featuring a flat ground 52100 blade with a kurouchi finish along the spine and a significant distal taper leaving an ultra thin tip but a robust heel. The wa-handle is rounded hexagonal made from ebony with a horn ferrule.

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 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.

Brand: Rolin Knives
Blade Smith: Nick Rolin
Producing Area: Bay Area, CA, USA
Profile: Gyuto
Size: 190mm
Grind: Compund with Convex Edge
Blade Type: GoMai
Steel Type: 125cr1/26c3 Core
Handle: Litnum Vitae & Ebony
Total Length: 334mm
Handle Length: 125mm
Handle to Tip Length: 218mm
Blade Height: 51mm
Edge Length: 192mm
Thickness: 5.1mm - 2.1mm - .9mm
Weight: 150g
Hand Orientation: Ambidextrous
Saya: Elm & Poplar tethered brass pin ; Included
HRC: 63.5

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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Rolin Knives 190mm Gyuto 52100...

$425.00
$425.00
Sold Out