Red Smoke Gyuto 211mm

James Oatley’s hand sanded high-polish finish graces the compound ‘S-grind’ bevels and silky flats of this stunning new gyuto’s blade. Delivering 211mm / 8.3″ of razor thin, and razor-sharp, edge, the lower portion of the bevels boast pronounced convexity that balances strength with finesse, the near-zero edge backed by performance-driven geometry designed to excel at both chopping tasks and precision slices. Tapering forward from the 66mm-tall heel, the width of the blade’s cryogenically hardened, Swedish-made high carbon stainless steel slims to an extremely fine, needle-like tip destined for uncompromisingly refined cuts. Created at his Sydney, Australia studio, the demands of daily meal preparation in kitchens large or small are what James crafts objects like this one for. Balancing just at the edge’s heel, the knife moves naturally and steadily in the hand; an extension of the chef’s hand the tool becomes. For comfort and control over the powerful blade is a handle sculpted in James’ well-loved wa style handle that offers a straight-forward, symmetrical grip no matter the hand sizes or cutting style. Secured by a single, domed brass pin, the handle is designed to be removed in the case that care or maintenance are needed. The is the latest stunning work of culinary art from this talented artisan.