This Morihei Kyomitsu gyuto has been hand-thinned and finished in the Rockchop workshop by Steve. The blade has been refined to improve geometry, cutting feel, and food release while keeping the maker’s original character intact by respecting the makers grind.
The bevels have been worked to a soft Kasumi finish, revealing the contrast between the hard Blue #2 core and its softer cladding. The result is a cleaner, more responsive edge and a visual texture that reflects traditional Japanese polishing.
This is not a factory-fresh knife — it’s been re-worked by hand for sharper performance and a smoother glide through food. Every pass on the stone has been done to bring out the best from this individual blade.
