River Bank Gyuto 180mm

For everyday cooking without compromise (and without the worry of rust), Vinland pattern Damasteel high-performance stainless damascus steel is James Oatley’s material of choice for this versatile gyuto. The Sydney bladesmith shapes the unique damascus, forged in small batches in northern Sweden at a small facility that has produced steel for over 300 years, to produce a lightweight, slim, and balanced blade with 180mm / 7.1″ of razor-sharp edge. Standing 53mm tall at the heel with a relatively flat edge profile and low, very fine tip, the blade will excel at detail work and precision slices, then transition to push-pull chopping of large quantities of vegetables without missing a beat. Superbly shaped primary bevel geometry tapers downward to a thin, very sharp cutting edge, the patterned steel etched and polished to a contrasting sheen as its layers transition from a condensation of twists and turns to parallel lines nearer the edge. In the layers’ evolution is a visual representation of James’ freehand convex bevel geometry, honed for cutting performance and enhanced food release. Balancing just above the edge’s heel, the knife is quick and nimble in the hand. To operate this one-of-a-kind River Bank build on the cutting board is a classic Oatley handle, oval in profile and symmetrical both top-to-bottom and left-to-right, sculpted from dyed and stabilized maple with yellows and browns coursing through shades of blue, and secured by a single, domed brass pin which allows for handle removal in case care and maintenance are needed. A handmade saya is included (not pictured).