Adam Marr is a knife and handle maker based out of Omaha, Nebraska. Adam has been involved in the world of high-end kitchen knives for years now. His reputation began as a very knowledgeable collector who could sharpen any knife with the best of them. Soon after, Adam took on doing custom upgraded handles which inevitably led to creating fantastic knives for chefs in many different countries. I currently own a Marr gyuto, which I love to use when I want a wicked cutter that can take a pounding.
This knife, in particular, is made of AEB-L, hardened to approximately 61HRC. The edge it takes is unbelievably keen, and very durable, because of both the heat treatment, and the AEB-L steel, which is a stainless that was originally used for razor blades. When done properly, AEB-L is arguably the best stainless on the market. The blade was ground to be both a workhorse, and a very good cutter, which this knife truly does, beautifully!
The handle on this gyuto is one of Adam's classic shapes, with a slightly larger beak than most Westerns and a shorter profile. In hand, the knife is incredibly comfortable, especially when used with a pinch-grip. The material of the scales is a highly figured Spalted Maple that looks an awful lot like Zebrawood, but has the density and smoothness of high-end maple.
This knife is perfectly suited for a high-volume kitchen, or for enthusiasts who love performance and beauty.
Length of Edge: 255mm
Handle Length: 111mm
Spine Thickness, at Heel: 2.8mm
Spine Thickness, Halfway: 2.08mm
Spine Thickness, 1cm from Tip: 1.05mm
Balance Point: Approx. 2cm in Front of Bolster