The gyuto is a Japanese-style chef’s knife for preparing meat, fish and vegetables. This is a large example, with a tall blade and a curved Western-style tip that allows a gentle rocking motion on the board. The spine starts thick near the handle, then drops away quickly into a thin blade with a continuing taper towards the tip. A forged fuller and milled groove help with food release as you cut.

I’ve made the billet here in the workshop in two stages: first forge-welding the layered cladding, then bringing it together around the Apex Ultra core with pure nickel in between. The mild steel, wrought iron and 1080 carbon steel in the cladding create a beautiful variation of greys, with the nickel adding a bright line alongside the core.

Apex Ultra combines very high hardness with excellent edge retention, while its fine carbide structure keeps it relatively easy to sharpen. It suits a knife intended for plenty of use, taking a fine edge and holding it well between sharpenings. The carbon steels and wrought iron will develop a patina over time, so the blade should be washed and dried after use.

The handle is made from beautiful desert ironwood and fitted with a stainless steel bolster.

• Blade length: 254 mm

• Blade height at the heel: 66 mm

• Blade height approximately 1½ inches before the tip: 40 mm

• Spine thickness: 5 mm at the ricasso, 3.2 mm two inches from the ricasso, 2 mm midway, 1.4 mm one inch before the tip

• Construction: 13 layers, including the nickel and core

• Core hardness: 67 HRC (Rockwell C)

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****** I post knives with Parcelforce Express 24 or 48, with age verification on delivery. Please make sure you’re home to receive your parcel and have photo ID ready if you’re lucky enough to look underage. This helps ensure your knife reaches you safe and sound.

*** This listing is for the knife in the photos, you get what you see. Please allow for a couple of days for me to pack and post your new knife.