Golden Fury Gyuto 216mm

Sydney-based artist and bladesmith James Oatley extends himself in every build, pushing the limits of culinary performance with each blade, and sometimes, a stand-out object of the even the rarest and most distinctive qualities is crafted, with this Golden Fury Gyuto falling into that special category. Forged by hand at his one-man studio, the 216mm / 8.5″ long, 63mm tall blade in his signature profile is shaped from a five layer formula that sees pure nickel and brass clad atop a core of tungsten-carbon steel. Hardened to 65 HRC at the thin, razor-sharp cutting edge, the core steel receives a warm, dark forced oxidation that lends fury, surface protection, and a head-turning finish. Above, hand-sanded satin bevels are complemented by forge-finished flats that bare the marks of the tool’s hand-hammered origins. For uncompromising efficacy on the cutting board, the primary bevels are meticulously honed with James’s compound ‘S-grind’ geometry that delivers a concave stretch that runs the full length of the blade and reaches down nearly to the edge itself, with only the final amount of material, around half a centimeter, becoming markedly convex as it tapers to a hard, near-zero (lacking a secondary bevel) edge. The result is an extremely thin and precise yet rigid edge designed for the most delicate and demanding slicing work, like sashimi preparation, while at the same time the blade enjoys the height and geometry needed for chopping tasks of all variety. Balancing a finger’s-width in front of the blade’s heel with nicely rounded and polished spine and choil, this chef’s knife is exceptionally comfortable and natural in the hand. For control in any grip and for any style cut, the blade’s brass-clad tang is hidden inside a handle of beautiful curly mango wood, shaped in James’ handsome, symmetrical wa form, and secured with a single domed brass pin which allows for the handle’s removal in the case that care and maintenance are needed. A handmade saya of quilted maple is included.