Gyuto / Chefs knife Stainless San-Mai
Gyuto / Chefs knife Stainless San-Mai
The Gyuto is a Japanese-style chef’s knife designed for exceptional versatility in the kitchen. “Gyuto” literally means “beef sword”, but the blade is equally well suited to preparing meat, fish and vegetables.
Unlike many Western chef’s knives, the edge features a long, flat section—extending across roughly three-quarters of the blade—before gently curving upwards towards the tip. This flatter geometry encourages a natural up-and-down or forward slicing motion, rather than relying on continuous rocking, reducing unnecessary strain on the wrist while producing cleaner, more controlled cuts.
This Gyuto features a more rounded spine that raises the point slightly, creating a stronger, more durable tip while retaining excellent versatility for chopping, slicing and everyday kitchen work.
Blade size 240mm, 65mm at the hill, Unlike the angular K-tip,
Steel: Stainless clad with super blue steel core (high carbon, high tungsten) at 65HRC, a true upgrade that will give years of beautiful cutting performance. The Super Blue carbon-steel core can be hardened well beyond most conventional stainless knives, allowing it to take an exceptionally fine edge and retain its sharpness for much longer. Its added alloy content also gives it greater wear resistance than many simpler carbon steels, while the stainless cladding protects most of the blade from corrosion and makes everyday care considerably easier.
Iron Wood and Stainless Steel bolster
***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.
****By proceeding with any knife purchase you declare that you are over the age of eighteen.
******I post knives with Royal mail 24 or 48 with the required by low Age Verification upon delivery, So ensure you are in the house and have ID if you are lucky enough to look under age. That ensures you will receive your knife safe and sound.
CARE & WARRANTY
My knives are made from some of the finest high carbon steel the industry has to offer. I tend to use Super Blue and White Japanese steel, along with 01 Tool steel.
High carbon steel lends itself to traditional bladesmithing from forging to heat treating for centuries. It allows the smith to achieve perfection without modern interference. High carbon steel blades are easy to sharpen and retain their edge for longer. In return, they require proper care if they’re going to remain rust free. They develop a beautiful patina over time, and become a truly unique treasured blade.
If you take care of your blade, it will take care of you.
For my handles, I use locally sourced hardwoods such as oak, walnut and silver birch. I’m beginning to experiment with olivewood which I source from my motherland in Greece.
I stabilise all my handles using the best available resin to retain their looks, and extend their life.
CLEANING & CARING -
Hand wash with warm water and soap or wipe with clean cloth and then dry the blade and handle thoroughly. If the blade was left wet and rust has developed, use vinegar and a soft sponge to remove the stains. Once in a while or if you store your knife for extensive periods apply a food-safe oil, this will protect the blade but also help it to develop a beautiful uniform patina.
DO NOT put your knife in the dishwasher - it will be damaged
Use warm water and a soft cloth to clean your blade and handle, then immediately dry with a soft cloth. If left wet, rust can develop on the blade, and the handle may occasionally warp. If you see any small spots of rust, use a little vinegar and a soft sponge to remove the marks and then wash and dry.
Every month, apply a little food safe oil on the blade to protect the blade, and help develop a beautiful patina. You can also apply food safe oil if you plan on storing the knife for any extended period of time.
CUTTING SURFACES AND STORAGE -
Always cut on soft surfaces. Hard surfaces such as metal, glass and stone will blunt your knife or even create chips in the blade. The best way to store your knife is on a non-metal surfaced magnet rack, or in a sheath or wrap if placed in a drawer.
Avoid using your knife to cut through bone and other hard materials. I apply a thin grind to all my knives, and hard materials will damage this. You’re perfectly fine to chop hard vegetables though.
OUR PROMISE TO YOU (WARRANTY) -
I produce knives to the best of my ability. Even so, there may be rare occasions where a knife may experience a material failure or previously unnoticed manufacturing issue. Under these circumstances, I aim to fix where possible, or replace. Please contact me as soon as you notice anything you don’t feel is right.
I do not warranty misuse or abuse of the knives, but I would be happy to inspect and quote for a repair.