Blackwood Damascus Gyuteseki 164mm

This unique and versatile gyuto-honesuki hybrid, coined the Gyuteseki by its creator, Don Carlos Andrade, is forged to shape by hand from beautiful Salem Straub carbon damascus steel. As expected of Don, a formally trained chef turned culinary knifemaker, the new blade style which he has pioneered is designed for a wide variety of work and demanding cuts: strong, rigid, and razor sharp with a profile that can both slice with precision and fillet tough proteins using a 164mm / 6.5″ upswept edge and pointed, triangular tip (ala a traditional honesuki). Don’s well-loved and pronounced free-hand convex bevel geometry ensures a balance between toughness and refinement, aiding in food release and overall cutting performance. Adding to the allure of this new design, Don employs the Alsace-inspired handle form with which he has had much success, the blade’s heel positioned just below and back from the front of the African Blackwood that has been sculpted to include his iconic shield-shaped wa handle rendition. The blackwood itself is stunning, boasting burl-like grain unlike any Don has ever seen. Tapering back to front before the finger guard drops downward, the hallmark of the Alsace form, the handle profile combines flat facets and curved faces with handsome details at every turn, all secured to the blade’s hidden tang by a single, flush, mosaic pin. This one-of-a-kind heirloom chef’s knife crafted on the Central California coast includes a custom, cloth-covered saya.