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

Handle: 6”, Bog Oak, Indonesian Curly Mango, Brown Micarta Liners, Black Micarta 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 strong laser, featuring a thin S grind meant to slice and dice while still having some strength behind the edge. I was very happy with this grind as it hits a balance point I think makes it excellent even for professional chefs. While it still requires some care and isn't meant to be rammed through material (seriously no proper chef knife is) it has an excellent balance between thin and thick to give optimal performance. One of the best testaments to my improved grinding skills if I do say so myself. The beautiful belt satin finish makes it shine and contrast the deep colors in the waxed handle. Whether at home or in a fast paced professional kitchen, a light touch is all the user needs to get an absolutely wonderful experience with this S ground beauty.