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Mini Gyuto — Aogami 2 + Madrone Burl
A compact performance blade built for precision and speed. This mini gyuto is forged from solid Aogami 2, heat-treated and hand-finished to a keen, durable edge. The profile is balanced for nimble wrist work and confident control: thin behind the edge for lightning cuts, with enough belly to handle slicing tasks and gentle rocking when you need it.
Blade
Steel: Aogami 2 (Blue Paper #2) — high-carbon, takes and holds a fine edge while being forgiving to reprofile
Length: 65 mm (approx.) —perfect when space or maneuverability is at a premium
Geometry: thin, acute edge angle with a slightly convex micro-bevel for durability and smooth cutting
Finish: hand-polished near the edge with a subtle, hand-textured upper face that reduces drag and shows the blade’s character
Heat treat: optimized for toughness and edge retention while maintaining ease of sharpening
Handle
Material: wild Madrone burl, stabilized to resist moisture and stabilize figure
Shape: ergonomic, tucked for fingertip work while still supporting a full-hand grip
Fit: hand-sanded and oil-finished for a satin feel that’s comfortable over long prep sessions
Why choose this mini gyuto
Precision where it matters: shorter blade equals better control for delicate garnishes, boning small cuts, and everyday prep
Superior edge performance: Aogami 2 delivers razor sharpness with excellent edge life for those who value refined cutting performance
Unique handle art: Madrone burl brings dramatic figure and warmth — every handle is a singular piece of natural sculpture
Handcrafted in America: one-man attention to detail from forging to final finish
Care
Hand wash and dry immediately
Oil handle occasionally to maintain luster
Hone regularly; sharpen on a whetstone when needed
This is a purposeful, one-of-a-kind tool for cooks who demand refined control and the tactile beauty of wild wood. Available as a single, unique piece — ready for the workbench, the kitchen, and the spotlight.
Mini Gyuto — Aogami 2 + Madrone Burl
A compact performance blade built for precision and speed. This mini gyuto is forged from solid Aogami 2, heat-treated and hand-finished to a keen, durable edge. The profile is balanced for nimble wrist work and confident control: thin behind the edge for lightning cuts, with enough belly to handle slicing tasks and gentle rocking when you need it.
Blade
Steel: Aogami 2 (Blue Paper #2) — high-carbon, takes and holds a fine edge while being forgiving to reprofile
Length: 65 mm (approx.) —perfect when space or maneuverability is at a premium
Geometry: thin, acute edge angle with a slightly convex micro-bevel for durability and smooth cutting
Finish: hand-polished near the edge with a subtle, hand-textured upper face that reduces drag and shows the blade’s character
Heat treat: optimized for toughness and edge retention while maintaining ease of sharpening
Handle
Material: wild Madrone burl, stabilized to resist moisture and stabilize figure
Shape: ergonomic, tucked for fingertip work while still supporting a full-hand grip
Fit: hand-sanded and oil-finished for a satin feel that’s comfortable over long prep sessions
Why choose this mini gyuto
Precision where it matters: shorter blade equals better control for delicate garnishes, boning small cuts, and everyday prep
Superior edge performance: Aogami 2 delivers razor sharpness with excellent edge life for those who value refined cutting performance
Unique handle art: Madrone burl brings dramatic figure and warmth — every handle is a singular piece of natural sculpture
Handcrafted in America: one-man attention to detail from forging to final finish
Care
Hand wash and dry immediately
Oil handle occasionally to maintain luster
Hone regularly; sharpen on a whetstone when needed
This is a purposeful, one-of-a-kind tool for cooks who demand refined control and the tactile beauty of wild wood. Available as a single, unique piece — ready for the workbench, the kitchen, and the spotlight.