240 mm Gyuto
Past work
Part of the past work, not for sale.
The knife
A gyuto is the knife most cooks reach for first, so this one is built around how it behaves after an hour of work rather than how it looks on a shelf. The blade is ground thin behind the edge and kept flat enough to follow a board without rocking.
26C3 is a simple carbon steel. It takes a fine edge, it is easy to bring back on a stone, and it will develop a patina with use.
