The gyuto is a Japanese-style chef’s knife for preparing meat, fish and vegetables. This is a long, substantial knife with a tall blade and a more Western-style tip. Although it has some heft, the thin grind and pronounced taper towards the tip keep it agile and comfortable for finer work.

I’ve made the Damascus cladding here in the workshop using a simple arrangement of flat layers. The movement in the pattern comes from forging, creating a lively surface with plenty of detail to explore. A copper diffusion layer sits between the Damascus and the core, adding a warm contrast to the surrounding steel.

The core is V-Toku 2, a Japanese carbon steel containing tungsten and Vanadium, which contribute to its wear resistance. It takes a very fine edge and holds it well through regular use. The exposed carbon steel will develop a patina over time and should be washed and dried after use.

The handle is made from one of my last pieces of spalted beech, stabilised here in my workshop and a solid copper bolster. Its natural markings sit beautifully alongside the movement of the Damascus and the copper line.

• Blade Legth 265mm

• Blade height at the heel: 64 mm, height towards the front: approximately 35 mm

• Spine thickness: 4.5 mm at the ricasso, 2.2 mm midway, 1.6 mm one inch before the tip

• Core hardness: 64 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.