Ultra Stainless Walnut Gyuto 224mm

This is the knife you’ll use every day, for every cut. Forged by hand in Austria from a homemade formula that sees 1.4034 stainless steel and pure nickel layered over a core of ApexUltra, the 224mm / 8.8″ blade is designed as the chef’s workhorse. The ApexUltra high-carbon steel which forms the thin, hard (66 HRC), and razor-sharp edge, was developed by Tobias Hangler, the talented bladesmith and artist behind the knife itself, who also happens to hold a masters degree in metallurgy. Tobias gives the bevels a hand-polish and etch that accentuates forge-finished flats which shows the marks of the blade’s hand-hammered origins, brings out the vein of nickel which reduces carbon diffusion from the edge material, and darkens the core. Standing 59mm tall at the heel, the blade is wonderfully shaped to deliver power, precision, and versatility to the cutting board, its mid-height symmetrical bevels ground with pronounced convexity for performance and food release. Polished and nicely rounded, the blade’s spine tapers only slightly, producing a forward-weighted feel in the hand and lateral stiffness throughout the blade’s length, while also maintaining enough material from tip to heel for the densest ingredients and most demanding cuts. The knife’s center of mass lies just over an inch in front of the rounded, polished choil, allowing the blade’s weight to do its part of the work, and for the chef’s arm to save its strength. Slim and beautifully honed, the edge, with its culmination at a needle-like tip, rocks nicely on the board; push-pull chops using the flat stretch in the rear; and slices with the best using the upswept section that leads to the tip. For comfort and control, Tobias sculpts a piece of ebonized maple into his shield-style wa handle form that combines flat facets and a curved lower face, blasting its surfaces to create a grip and tactile sensation perfect for all day in the kitchen.