Micarta Yu-Shoku Gyuto 223mm

Luke Scheepers’ unique style and outstanding attention to detail, both the technical and creative, makes us look twice, and then look again. A combination of modern techniques and traditional sensibilities employed at his Australian studio results in one-of-a-kind chef knives like this one, a 221mm gyuto featuring a V-Toku2 carbon steel edge clad with jackets of Japanese-made Takefu Yu-Shoku mokume, a metallic combination of copper, brass, and stainless steel designed specifically for culinary knives. Textured along the blade’s flats with Luke’s ‘Stringy Bark’ pattern above superbly shaped convex bevels, the striking appearance is second only to the balance, geometry, and versatility of the tool. The edge is thin, razor-sharp, and hard at 62.5 HRC on the Rockwell scale, from the 55mm tall heel forward to the paper thin, needle-like tip at the end of the spine’s distal taper. Comfortable, elegant, and designed for every hand and grip style, Luke has sculpted black paper micarta into his decagonal handle shape which tapers forward before meeting a bolster of weathered brass with stepped-down, heirloom fit and beautiful contouring. Included is a unique and handsome stitched Tasmanian Oak saya.