165mm Gyuto — 140‑layer gomai Damascus wrapped around an ApexUltra core. Balanced for instant response and unreal edge retention, this blade cuts like a scalpel and holds up to restaurant kitchen work. 51mm heel for confident push cuts; the vertical cross‑peen tsuchime finish meets raw kurouchi near the spine for a tactile, low‑glare surface that hides wear and sharpens beautifully.
The handle is a single slab of wild‑foraged, house‑milled madrone burl, shaped for a sure, ergonomic grip that guides the knife with your hand. One of a kind, purpose built, and forged in America — a focused tool for cooks who demand performance and character in equal measure.
165mm Gyuto — 140‑layer gomai Damascus wrapped around an ApexUltra core. Balanced for instant response and unreal edge retention, this blade cuts like a scalpel and holds up to restaurant kitchen work. 51mm heel for confident push cuts; the vertical cross‑peen tsuchime finish meets raw kurouchi near the spine for a tactile, low‑glare surface that hides wear and sharpens beautifully.
The handle is a single slab of wild‑foraged, house‑milled madrone burl, shaped for a sure, ergonomic grip that guides the knife with your hand. One of a kind, purpose built, and forged in America — a focused tool for cooks who demand performance and character in equal measure.
