Bog Oak 312-Layer Gyuto 240mm

Jacketing a blade that means business are 312 layers of densely packed, undulating pure-nickel damascus steel, forge-finished along the flats, etched and hand-polished through the convex bevels. Handmade in northern Austria by bladesmith Martin Huber, this 240mm / 9.4″ gyuto has been built with any and every cut in mind. Nearly 4.5mm wide above the heel, the blade’s rounded spine tapers steadily to provide rigidity, toughness, and mass in the rear for the biggest chopping tasks, with progressively slimmer, wonderfully honed bevel geometry approaching the extra fine, needle-like tip. A balance point barely an inch in front of the 59mm-tall heel saves energy, allowing the knife’s mass to do its share of the work, and resulting in a steady, powerful feel in the hand, perfect for the working chef with hours of prep ahead. In a classic, elegant, and understated aesthetic, Martin fashions a handle from a beautiful piece of ancient bog oak in his shield-style wa profile, rounded along the bottom and faceted on the top and both sides for use by right and left-handed chefs using any grip. Contouring and attention to the details provide a comfortable, tactile experience that the artist has capped with a brushed stainless steel ferule. A one-of-a-kind, full-size chef’s knife to rule the kitchen.