Japanese Damascus Steel Gyuto

Our Gyuto knife is forged in Seki, Japan, a city renowned for 800 years of knife production. The blade is crafted from 33 layers of Damascus steel with a VG-10 stainless steel core. It’s full tang for a perfectly balanced blade that keeps its edge shape for longer. The steel is compressed and folded into 66 total layers, creating an eye-catching wave pattern that’s unique to each knife. The Gyuto is a multi-purpose Chef’s knife suitable for various techniques and ingredients including fish, meat, and produce. The thin, light blade and pointed tip make it an excellent tool for precision cuts, while the relatively flat heel is good for rock chopping (a technique where the food is cut by rocking the knife edge from tip to heel). The Gyuto’s height provides good surface contact with the knuckles when ‘tap chopping’ with the middle or tip of the blade.