The Gyuto chef knife is a versatile Japanese-style kitchen knife with a long, agile blade, often considered the equivalent of the Spanish cebollero or Western chef’s knife, with its own distinctive characteristics.
Highly versatile by design, its generous blade allows for precise slicing of meat and fish, as well as efficient cutting of vegetables and fruits.
Despite its size, this knife remains exceptionally light, allowing for smooth, accurate and effortless cutting, even during extended use.
This Gyuto features a 180 mm blade and is hand forged from Carbon Steel 1095 and 15N20 using the Damascus technique, forming 81 layers of steel.
This layered construction provides excellent edge retention, strength and a unique, unrepeatable visual character in each piece.
The handle is handmade from natural wood, using walnut sourced from the Iberian Peninsula, shaped to provide comfort, balance and precise control during use.
Each blade is carefully sharpened by hand using Japanese water stones to ensure a clean, consistent and reliable cutting edge.
🔧 TECHNICAL INFORMATION
High-quality hand forged Gyuto chef knife
Damascus steel — 81 layers
Carbon steel 1095 and 15N20
Handle:
Natural wood — Iberian walnut
Dimensions:
Blade edge: 180 mm
Handle length: 115 mm
Total length: 295 mm
Weight: 116 g
Hand forged in my small workshop in Galicia, Spain.
🧼 CARE INSTRUCTIONS
We recommend washing the knife by hand immediately after use and drying it thoroughly.
DO NOT USE DISHWASHER.
Over time, the blade will naturally develop a patina. This is a normal characteristic of carbon steel and does not affect the knife’s performance or quality.
See our: Knife care & maintenance →
