Suminagashi Walnut Gyuto 228mm

Bladesmith Timo Verschuren of the Netherlands has delivered a gyuto that combines a rustic, hand-hewn aesthetic with thoughtful finishes tip to heel, all in a versatile, all-business form designed as the chef’s go-to daily prep tool. Forged by hand in-house, Timo begins by crafting a simple suminagashi pattern of reclaimed wrought iron and o2 high-carbon steel of around 60 layers per side. This damascus then jackets a core of solid o2 which forms the thin, hard, hair-popping sharp cutting edge. Forge-finished flats which bare the hammer marks of the blade’s handcrafted origins give way to the visible patterning of the outer material, and finally, to the highly polished final portion of the primary bevels. Those bevels, low and convex throughout, are shaped with care and precision to deliver a hardworking and versatile edge to the chef’s cutting board. Mass is maintained with excellent balance to provide both the toughness and finesse needed of an all-around culinary tool, the blade’s rounded spine adding to this mission with a full-distal taper that culminates at a razor-thin tip. From big chopping tasks to delicate slices and detail work, this 228mm / 9″ gyuto is the tool for the job. Balancing around an inch in front of the 55mm-tall heel, the knife is natural and steady in the hand, gripped by a beautiful handle of sculpted Turkish Walnut.