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

Handle: 6”, Blue Richlite, Richlite Segment, Brown Micarta Pins and Liners

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, featuring a subtle convex grind with a medium height shinogi/bevel. Food does indeed want to come off easily as it slides up the bevel but the thin geometry still means it’s a slicer. The added weight to the blade makes it drop very easily through produce with little effort from the user. A knife I could recommend for most any user that is sure to give an enjoyable experience to any culinary endeavour.