135mm Gyuto — a micro-work of culinary precision and raw forgecraft. Hand-forged San Mai construction centers on an Aogami 2 core for razor-holding edge geometry, sandwiched by 15N20 walls for toughness and striking pattern contrast. A pure nickel shim adds a bright, stable transition and subtle visual pop. The blade rises to a 46mm-deep heel that gives confident heft for push-cutting and controlled rocking. Finished in kurouchi at the spine and nashiji forge effect, the surface speaks of honest forge labor: rustic, tactile, and alive with temper lines and dark patina that age beautifully with use.
The handle is an unbelievable crosscut of stabilized, lightning-struck wild cherry — the grain and burl mapping look almost topographical, with tempered, electric highlights where the strike traveled. Stabilization locks in stability and color, while the organic burl patterns and natural voids keep each grip unmistakably one-of-a-kind. Balanced for control and responsiveness, this Gyuto is at once a precision chef’s tool and a piece of kinetic art.
135mm Gyuto — a micro-work of culinary precision and raw forgecraft. Hand-forged San Mai construction centers on an Aogami 2 core for razor-holding edge geometry, sandwiched by 15N20 walls for toughness and striking pattern contrast. A pure nickel shim adds a bright, stable transition and subtle visual pop. The blade rises to a 46mm-deep heel that gives confident heft for push-cutting and controlled rocking. Finished in kurouchi at the spine and nashiji forge effect, the surface speaks of honest forge labor: rustic, tactile, and alive with temper lines and dark patina that age beautifully with use.
The handle is an unbelievable crosscut of stabilized, lightning-struck wild cherry — the grain and burl mapping look almost topographical, with tempered, electric highlights where the strike traveled. Stabilization locks in stability and color, while the organic burl patterns and natural voids keep each grip unmistakably one-of-a-kind. Balanced for control and responsiveness, this Gyuto is at once a precision chef’s tool and a piece of kinetic art.
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