Blade: 8” approximately, AEB-L @62HRC Cryo

Handle: 6”, Brown Mallee Burl w/ resin, G10 backing, hidden pins

Sheath: Newspaper Saya

Description: The SB Gyuto is my take on the ideal all purpose kitchen knife. A lot of time went into this design and I’m very happy with its performance. The blade shape is similar to a Japanese gyuto, I prefer this design for its downward point that allows you to get the full length of the blade to effectively put pressure down on the cutting board. The angled tip gives you enough of a point for scoring or piercing while having enough weight behind it to easily do any fine mincing, something I personally find K-tips or kiritsuke’s wanting for. The handle shape is very neutral and keeps the hand fatiguing over extended use.

This Gyuto is intended to be a workhorse but with a thin geometry, still not what I'd consider a laser. More of a flat grind with subtle convexity, the rock texturing along the spin gives it food release as the material travels up the bevel. The handle is a beautiful Brown Mallee Burl with a sort of fireproof mesh in the resin that just looks beautiful. This blade is heavier towards the handle than most, and has a thicker handle as well, but still a very comfortable user and definitely a looker. I would recommend this blade to anyone, particularly home cooks who would appreciate the beauty of such a build. Definitely a conversation piece!