170mm Gyuto — a compact, precision-first chef’s blade forged for relentless performance. Hand-forged with a 105-layer goMai Damascus cladding over an Aogami #2 core, this knife marries the bite and edge retention of blue paper steel with the striking, organic patterning of multi-layer Damascus. The blade carries a 49mm heel depth for confident push cuts and stability through dense vegetables and proteins, finished in nashiji to highlight texture while softening glare and masking patina as it ages.
Balance and feel are elevated by a handle hewn from aged desert Ironwood sourced on my travels through SW Arizona, its dense, chocolate-toned grain stabilized for longevity. An ebony inlay provides a refined contrast and visual anchor, while the handle's profile is shaped for fast wrist work and secure control. One-of-a-kind, purpose-built, and ready for daily service on a world stage.
170mm Gyuto — a compact, precision-first chef’s blade forged for relentless performance. Hand-forged with a 105-layer goMai Damascus cladding over an Aogami #2 core, this knife marries the bite and edge retention of blue paper steel with the striking, organic patterning of multi-layer Damascus. The blade carries a 49mm heel depth for confident push cuts and stability through dense vegetables and proteins, finished in nashiji to highlight texture while softening glare and masking patina as it ages.
Balance and feel are elevated by a handle hewn from aged desert Ironwood sourced on my travels through SW Arizona, its dense, chocolate-toned grain stabilized for longevity. An ebony inlay provides a refined contrast and visual anchor, while the handle's profile is shaped for fast wrist work and secure control. One-of-a-kind, purpose-built, and ready for daily service on a world stage.
