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Home | Japanese Kitchen Knives | Rolin Knives Gomai Gyuto - 26C3 Core, Lignum Vitae Handle

Rolin Knives Gomai 215mm Gyuto — 26C3 Core / A203 Nickel Clad, Textured Argentine Lignum Vitae Handle w/ Patinated Copper

Rolin Knives Gomai 215mm Gyuto — 26C3 Core / A203 Nickel Clad, Textured Argentine Lignum Vitae Handle w/ Patinated Copper

Name: Rolin Knives Gomai 215mm Gyuto — 26C3 Core / A203 Nickel Clad, Textured Argentine Lignum Vitae Handle w/ Patinated Copper
Brand: Rolin Knives
SKU: ROLIN64
Price: 780.0 USD
Availability: InStock

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$780.00

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Product Description

Hand-forged Gomai gyuto from Rolin Knives, featuring a 26C3 carbon steel core clad in nickel and A203 stainless steel. Approximate hardness: 63 HRC.

The handle is textured Argentine Lignum Vitae with a patinated copper ferrule. Comes with a cedar saya.

Blade type: Gomai (5-layer)
Core steel: 26C3
Cladding: Nickel, A203
Approx. HRC: 63
Handle: Textured Argentine Lignum Vitae, patinated copper
Saya: Cedar

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 led to returning to the Bay Area in 2022 to make knives full-time.

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About This Knife

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.

Gyuto

A Japanese chef’s knife inspired by Western profiles, the gyuto is versatile and balanced. It excels on vegetables, boneless meat, and fish. Its pointed tip allows for precision, while the gentle curve supports rocking cuts.

Specifications

Total Length: 382mm
Edge Length: 226mm
Heel Height: 60mm
Spine Thickness: 4.25mm
Weight:
Orientation: Ambidextrous

Materials

Steel Type: “Spicy White” 26c3
Steel Hardness (HRC): 63
Maintenance: More Attention
Handle Type: Japanese (wa)
Handle Material: Textured Argentine Lignum Vitae, patinated copper

Care Guide

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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Recommended Sharpening Technique

Medium-Fine finish - Japanese

We recommend sharpening by hand using whetstones starting around 1000 grit progressing to at least 4000 for this steel type and edge geometry. Finish with a monodiachrome strop for a smooth cut with a substantial bite. Finer finishes are possible, but the knife may slide on smooth foods and overall edge retention may suffer. During repair, use a super coarse stone to pass chips quickly to help keep flat bevels.

Avoid pull-through sharpeners and non-water-cooled mechanized systems.
Strops and ceramic honing rods are preferred for as-needed edge maintenance. If you have to use a honing rod to be able to use the knife comfortably, it's time to sharpen the knife.